How To Make Moist – Boneless – Skinless – Chicken Breasts

In over 30 years as a professional cook and chef, there is one truth that I have learned: boneless, skinless chicken breasts are the touchiest piece of meat there is, bar none. Cooking perfect fish is child’s play by comparison. Sometimes it feels like chicken breasts will dry out if you even look at them funny. And dry chicken breasts are abominable. So, I am often asked how to make moist, boneless, skinless chicken breasts.

Like any other meat, it’s important to understand the entrée and develop a relationship with it. You need to learn its deepest, darkest secrets. Americans have become more health-conscious in recent decades, which has bolstered the popularity of chicken. Now, the culinary world is flooded with all types of chicken recipes, and it’s not a bad thing. Chicken is lower in fat than all other meats except fish. The white breast meat is considered the prime part of the bird, being lower in fat than the dark meat. And it is typically made even lower in fat by removing the skin. It is made more versatile and easier to prepare by removing the breastbone. However, the skin serves as a protective layer, keeping the meat from being easily bruised, holding in moisture, and adding its own flavor. With all of that gone, we have a naked piece of meat with little flavor of its own and nothing to hold moisture in. More often than not, chicken breasts prepared by less-than-professional-level cooks tend to be dry, chewy, and tasteless. So, how do we get the breasts to the correct safe serving temperature of 160ºF without drying them out?

Tricks for Moist Boneless, Skinless Chicken Breasts

Fortunately, there are several tricks of the trade for preparing boneless, skinless chicken breasts. The first one is called brining. Placing meat in a salt brine solution causes it to draw in water, making it plump and succulent. It will also soak in any flavorings you add to the water. You can brine them thawed or frozen. In a large mixing bowl, add enough water to cover your chicken breasts, allowing room for them in the bowl. Now drain the water into another container and place the chicken breasts in the mixing bowl. Add at least 6 tablespoons of salt to the water and stir until it dissolves. You can add other flavorings, such as teriyaki sauce, soy sauce, liquid smoke, lemon or lime juice, tequila, wine, etc. Just don’t overdo it. The flavor will be drawn into the chicken rather than just sitting on top, as in other methods. Pour the brine over the breasts, cover the bowl, and set it in the refrigerator for 4 hours for thawed breasts or overnight for frozen ones. When you’re ready to cook, drain the breasts, discard the water, and rinse them well under cold running water. Now they are ready for any chicken breast recipes. Pat them dry and cook them however you want. Just be sure to watch them closely. Do not overcook them. Measure the internal temperature frequently with a meat thermometer. When the temperature in the thickest part is 160ºF, they are done.

One of the most forgiving cooking methods to avoid drying out breasts is cooking them in parchment paper, or Blancs de Poulet sans Peau et sans Os, en Papillote. In cheaper restaurants, Poulet en Papillote (in most French restaurants, the longer the name of the dish, the more you’re going to pay for it…) This method keeps them super-juicy and moist, with an explosion of flavor. Start by preheating the oven to 425ºF. Spread a large piece of parchment paper over your prep area, ensuring you have at least double the amount you think you will need. Place the chicken breasts on the paper in a single layer, with each breast touching the one next to it. Season them however you’d like, with spices, salt, pepper, lemon/lime juice, white wine, or my personal favorite—the world’s greatest hot sauce, El Yucateco Green Habanero. (If you decide to use this, be warned—it has a half-life and glows in the dark! A milder choice is El Yucateco Chipotle. It’s wonderful on chicken and slightly less lethal if you’re not used to it). Cover the chicken breasts with a second layer of parchment paper, fold all the edges up and over the sides, and roll them tightly to seal them. Make sure the chicken stays in a single layer. Bake for 10-15 minutes. If using frozen breasts, bake for 30-50 minutes. Check them with a meat thermometer periodically. When they reach 160ºF, they are done.

If you’re on a busy schedule, here’s a suggestion on how to cook moist boneless, skinless chicken breasts while you’re at work. This works best with frozen breasts, especially if you work 8+ hours a day. Before you go to work, break out the crock-pot. Stack the chicken breasts in the slow cooker, add 1 cup of water, and any flavorings and spices you want. Set it on low. If you can, come home at lunch to rearrange the breasts and allow them to continue cooking. If you can’t, don’t worry about it. They’ll still be fine. When you come home from work, voilà! You have perfectly cooked, moist, delectable chicken breasts, just waiting for your attention. You can make some rice or any side you want to go with them and chow down.

My final suggestion for the absolute most tender, moist, almost melt-in-your-mouth boneless, skinless chicken breasts is to try pressure cooking them. This is another of my favorite methods. Just load your pressure cooker with either thawed or frozen breasts, throw in some salt and pepper, potatoes, leftover veggies, carrots, celery, or whatever is lying around in the fridge. Add about 1/3 the pot full of water, seal the lid, and build up the pressure to high. Cook for 12-15 minutes for thawed breasts or 20-25 minutes for frozen breasts. Release the pressure, and you’re all set for a great meal. The chicken comes out falling-apart tender, infused with the complex flavor of the veggies’ juices and their own sealed-in juices. The only trick is to keep your ingredients consistent. If you’re using frozen chicken breasts, then the other ingredients need to be frozen too, or they will cook down to nothing before the chicken is done. If you’re using thawed breasts, then you can use either frozen or thawed veggies. And don’t worry about seasonings—this method doesn’t need them.

When you’ve mastered how to cook moist boneless, skinless chicken breasts consistently, you will have truly achieved greatness as a culinary artist.