How to Cook Chicken Breast
4 methods for perfectly juicy chicken breast - pan-seared, baked, and more
⚡Quick Answer
Pound to even thickness. Cook to 165°F internal (remove at 160°F). Pan: 6-7 min/side over medium-high. Oven: 425°F for 20-25 min. Always rest 5 min before cutting.
Step-by-Step Guide
Prep: Pound or Butterfly
Chicken breasts are uneven — the thick end overcooks before the thin end is done. Pound to even thickness (¾ inch) or butterfly by slicing horizontally.
Pan-Seared (Best Flavor)
Season chicken, heat oil in pan over medium-high. Cook 6-7 minutes per side until internal temp reaches 165°F (74°C). Rest 5 minutes before slicing.
Baked (Hands-Off)
Preheat oven to 425°F (220°C). Season chicken, place on baking sheet. Bake 20-25 minutes until 165°F internal. Rest before slicing.
The Secret: Don't Overcook
Chicken is done at 165°F (74°C) internal temp. Use a meat thermometer! Remove at 160°F — carryover cooking adds 5 degrees during rest.
Frequently Asked Questions
Why is my chicken breast always dry?
Three main reasons: 1) Overcooked (most common) — use a thermometer, 2) Uneven thickness — pound it flat, 3) No rest time — let it rest 5 min before cutting.
Should I brine chicken breast?
Brining adds moisture and flavor. Quick brine: 4 cups water + ¼ cup salt for 30 min. Or dry brine: salt chicken and refrigerate uncovered 1-24 hours.
How long does cooked chicken last?
Refrigerated in airtight container: 3-4 days. Frozen: 2-3 months. Reheat gently to avoid drying out further — add a splash of water/broth when microwaving.