Absolute Best Tests
The Absolute Best Way to Cook Chicken Breasts, According to 28 Tests
Our columnist Ella Quittner tackles the polarizing issue of going boneless-skinless without going flavorless.
Photo by Ty Mecham. Food Stylist: Anna Billingskog. Prop Stylist: Brooke Deonarine.

The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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65 Comments
BOUBOUNNE
May 19, 2020
La meilleure façon de cuire les blancs de poulet c'est de les cuire au four dans une cocotte comme indiqué dans la méthode à la poêle et au four ,la cocotte recouverte d'un couvercle lequel sur sa face intérieure seras enduit de beurre en pommade,le beurre aromatise ou non de pastis ,d'herbes de Provence,de curry,des ingrédients du beurre d'escargot ,je vous laisse vôtre imagination pour trouver un arôme qui vous plait.
Bon appétit
Bon appétit
Cathy O.
April 30, 2020
I tried the Stovetop Low-And-Slow. It was perfect! Found a new way to cook boneless skinless chicken breasts.
c
March 3, 2020
Well you missed the *very best way* to cook a chicken breast. On the grill. (We have a Outdoor Chef kettle grill ambri 480 and have the funnel small end up. https://www.barbecue-smoker-recipes.com/outdoor-chef-ambri.html)
At 3-4 minutes per side (depending upon the thickness of the thickest part) on medium with the lid on and chicken breasts are always juicy perfection. You don't even have to worry about the difference in thickness of the breast. It has great browning, is juicy and perfect *every* time.
At 3-4 minutes per side (depending upon the thickness of the thickest part) on medium with the lid on and chicken breasts are always juicy perfection. You don't even have to worry about the difference in thickness of the breast. It has great browning, is juicy and perfect *every* time.
[email protected]
March 2, 2020
Google interesting thoughts about tenderizing Chicken breasts "Use of Baking Soda in Asian
Cooking of Chicken Breasts"
Cooking of Chicken Breasts"
Dana
March 7, 2020
I tried it and it actually works! It is supposed to work on beef, too. I'm going to give that a try next.
[email protected]
March 2, 2020
Here's another thought about the tenderness of Chicken breasts
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For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb) Marinate for 20 minutes. Rinse well under running water, pat with paper towel to remove excess water. Cook per chosen recipe and marvel at the most tender chicken breast you've ever had, just like at Chinese restaurants!!!Feb 23, 2019
Velveting Chicken - Chinese restaurant secret to tenderise ...www.recipetineats.com › Stir fries
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For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb) Marinate for 20 minutes. Rinse well under running water, pat with paper towel to remove excess water. Cook per chosen recipe and marvel at the most tender chicken breast you've ever had, just like at Chinese restaurants!!!Feb 23, 2019
Velveting Chicken - Chinese restaurant secret to tenderise ...www.recipetineats.com › Stir fries
meathead
March 1, 2020
The color of the juices or meat cannot tell you when chicken is safe. The color depend on other things than temperature. Even pH can impact the color. Here is the science. https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-chicken-ready-when-juices-run-clear-and-why
The fact is that chicken has a high rate of contamination and the one and only way to tell if it is safe is with a thermometer.
The fact is that chicken has a high rate of contamination and the one and only way to tell if it is safe is with a thermometer.
Christopher D.
March 1, 2020
From my experience, brining the chicken (same goes for turkey) is as important as the cooking method to have the poultry remain moist. I do a dry brine; I mix salt (1 teaspoon for each pound of meat) with other herbs and spices, then rub it on all sides. It's best to brine 3 days before cooking, however in a pinch 2 days will do.
carol
March 1, 2020
Boneless breast of chicken is bad news these days. Its often got a weird rubbery taste. I can't even buy it anymore. I think thigh sales have soared because boneless breast is so bad. Google it. There's a problem with production.
Leslie V.
March 2, 2020
carol did you know some chicken is shipped to China for processing and shipped back? I contacted both Fred Meyer( Kroger) and Foster Farms WEST Coast companies and they assured me NO Never does their chicken go to China..All processed here and shipped to stores. You might call your market and ask.
Gabby
March 1, 2020
Are you to bring the chicken to room temp like you would beef? Or straight from the fridge is best?
GF
March 2, 2020
Gabby, that’s a good question. If I have marinated my chicken in the fridge and I’m not in a hurry, I might let it sit at room temp (covered) for 5-10 minutes at the most while preparing the parchment/pan, chopping veggies, etc.. I have cooked it chilled though, and never noticed any difference.
GF
March 1, 2020
After too many sad attempts at cooking chicken breasts over the years, I finally found my go-to method. I apply my seasoning/marinade (anything goes), do a light stovetop sear - THEN finish the chicken en papillote. I use parchment “purses”, on a baking sheet, at 350 degrees for 20 minutes (or so). Works for me every time.
Mathieu G.
March 1, 2020
What I love to do is to marinatw the chicken in kefir or buttermilk, with spices, salt, pepper, garlic and onions. It always comes super tender, being cooked either with a pan, on a grill or in the oven!
PETER S.
March 1, 2020
Sous vide is guaranteed to give the most moist breast. When I was in cooking school, my first assignment as to saute a boneless skinless breast. Giving it fierce attention, I got it right - best one I have ever had! It is possible, but demanding to get it right without sous vide, but why?
Arthur J.
March 1, 2020
Deep frying unhealthy? From time to time one should throw caution to the wind and just enjoy! For the rare deep fryer, the Fry Daddy sells for under twenty bucks. It’s a whole lot easier and cheaper to use than your sous vide setup. Close your eyes and live a little! Eat some lethal French fries. Eat some heavenly fried scallops. Go for it! Good grief!
eirroc
March 1, 2020
For Stovetop-To-Oven, could a sheet of parchment paper be laid over the top of the chicken in the oven to minimize splatter? Or would that trap moisture and ruin the crust?
Nancy O.
March 1, 2020
Doing sous vide correctly is the BEST! Check some of the sous vide sites for directions, (Sous vide chicken breast search term) basically - you season(or not) , bag it, 1-2 hr at 140-145 F. You will have The most tender sweet and delicious chicken ever! No browning needed-searing just makes the unprotected skin tough. If the texture is off it could have been the chicken itself. I have had only 1 breast with an off texture. If you vacuum seal then ice bath, the sealed chicken stays amazingly fresh all week. Just open bag, and chop or slice for desired use Sous vide is the best at giving perfect, sweet, tender, moist chicken.
Levike2
March 1, 2020
Great job, Ella. Thanks for another comprehensive study. This definitely will change my approach to chicken breasts going forward.
Djay
March 1, 2020
Chicken breasts? Not my favorite. But, if I must, the only method I've found that results in a juicy breast is to bake them in a covered pan almost like tandoori chicken which is the only juicy chicken I've encountered. There's no crust, but who cares.
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