Cooking chicken breasts is a chore in itself. The breasts have a tendency to dry out and aren’t as forgiving as fattier pieces like thighs who can be overcooked and still be juicy and tender. No, boneless breasts take a bit more care, but this method helps you out to crack that code. It’s all about the cooking. It is highly specific, like timing, pounding, and seasoning, but once you get this method down, you’ll swear by it. They first published this a few years ago and they mention they still get “thank you’s” for it.
- don’t overcook chicken! If you do, it will be dry and not moist.
- use a thermometer to check temp. internal temp should be 165 Fahrenheit for perfect chicken.
- season chicken thoroughly before cooking. Use salt, and pepper, and be liberal with it
“The method isn’t searing, sautéing, broiling, frying, or baking; it heats the chicken breasts quickly on the stovetop then lets them essentially poach from the inside out in their juices in a covered pan.”
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