I always get great, moist boneless skinless chicken breasts with a grill pan and a yogurt-mustard-herb marinade.

But for my day-to-day cooking, I, too, have defected to thighs. Can't beat 'em.

prolix - that marinade sounds great!

I can't relate to the "foodie" aversion to chicken. I realize that it's not the most elegant or versatile protein, however.

I usually get the best results with chicken by grilling/bbqing or baking. Pan-frying is more difficult, for me, at least.

I've always loved breaded and baked chicken, I usually mix mustard with egg to coat, and mix bread crumbs with lots of herbs and chopped almonds.

I do something similar with chicken breasts - quickly searing and covering the dish seems to work perfectly!

I would love to hear your tips on cooking chicken thighs. I grew up on BSCBs, so I'm not used to working with the thighs, and I find them so frustrating to cut up! Any time I've done a stir-fry or other dish where they need to be in bite-size pieces, I've ended up standing there for 45 minutes cutting out the nasty bits, and swearing never to buy them again. Any ideas?

Someone once told me never to put salt on any kind of meat prior to cooking -- because it leaches out the juices from the meat. Not sure if this is true or not, but I salt after cooking. Also, for cooking multiple boneless chicken breasts, I pound them so they are all even thicknesses -- this way, there aren't thinner ones overcooking in the pan while the thicker ones get done.

I don't know why, but I get the best results on my panini grill. The chicken is never dry and has plenty of flavor. I just throw a couple frozen (yep) boneless, skinless slabs from the bag on the pre-heated grill and turn once. I also let them set for about 4-5 minutes. I do add a bit of cayenne, a squeeze of lime and some red Hawaiian sea salt just before the turn, but that's about it.

Usually the method of cooking that I use doesnt matter but I do like to grill my breast and to advoid it from getting dried out I rub the chicken and cover it with kosher salt and let it set and absorb, which generally takes and hour or two depending on thickness, rinse and season and throw it on the grill. Always comes out juicy and tasty.

a simple and foolproof way to make BSCBs that come out supremely juicy every time: bake for 30 minutes at 350 degrees.

I always defrost and marinate or season with herbs before baking. But I assure you the chicken comes out perfect.

I did a gluten free casein free version of Faith's "Moist and Tender" recipe above with rice flour, garbanzo bean flour, cumin, cayenne pepper, s&p and grapeseed oil. It was really good and had a light crispiness... and yes, the chicken was juicy.

Tried this methid last night to prepare some chicken breasts for Chicken Marsala, delicious and not a bit dry!!!

I made this last night, and it was wonderful. Where have you been all my life? Thank-you.

turned out amazing!

i cook chicken wrapped in parchment paper with herbs. it's always moist, succulent and delicious. just stick it in the oven, and when it's done there's no clean up.

erica

How big are the chicken breasts to begin with? These look small compared to what I get at the supermarket. They're often a pound apiece and *quite* thick.

The cook-in-the-oven trick, however works every time for me.

Simplest ever: Saute breasts in olive oil for 3 minutes, turn and pop into a 400 degree oven for 12 minutes. Done.

Use whatever seasoning you like... It's just a super fast, super easy method for perfect BSCBs.

I marinate chicken in either plain yogurt or buttermilk. Overnight is great, 8 hours is fine, even an hour is better than nothing. And it doesn't taste like yogurt or buttermilk. Then season and cook as usual.

Interesting, I'll have to try this.

What I think is key to the above is flattening them to a manageable and even thickness. The breasts sold nowadays can be so large and as a result can take forever to cook increasing the risk that they'll dry out.

I discovered this post a month or two ago and decided to try it, even though I was skeptical because I've never had good luck with chicken breasts. But it really does work perfectly! Plus the pan-side of the chicken gets this wonderful caramelized glaze from the flour, buter, and oil. I think I've used this technique every week since then.

I haven't had a problem with dry chicken breasts, but I'll try this method all the same. What I would really like is some help with pork chops (especially the super-thick ones from Costco). I'm about to give up on them. Anyone have a fool-proof recipe for that?
@ robyn: I think the theory behind salting meat prior to cooking is that yes, it leaches out some juice, but then juice + seasonings get sucked back in later in the cooking process, flavoring the meat.

GenMoore, I think the really thick pork chops need the oven. The thin ones are okay in a skillet, but thicker ones are tough to perfect without the slow steady indirect heat.

Thanks to kari-anne for the tip about mixing mustard with egg then covering the chicken with breadcrumbs and herbs. Sounds great! I'd never thought of mixing mustard with the egg to coat the chicken.

Brine for a few hours with salt, honey, lemon, thyme, garlic, peppercorns, parsley, bay leaves and then sous vide it for 1 hour at 140-145 degrees, and you will get the moistest, tastiest chicken possible. Chicken any other way (oven, pan, grill) needs to hit an internal 165 degrees (USDA recommended) to be safe and will almost always result in dry chicken.

On the size of the meat: I think that one reason this method is so successful is that it is basically poaching or steaming the chicken in its own juices. So I haven't found that they are suddenly underdone when I use bigger cuts. It works perfectly every time - regardless of the size. That's one reason I like it so much; you don't have to adjust or check them while they're cooking.

I love doing my BSCBs in the slow cooker. I pretty much cover the bottom of the cooker with coarse sea salt, place the breast on top in a single layer. Sprinkle with more salt and add pepper. Cover with water (about 4 cups in my cooker) and cook for 7 hours on low. You'll get very tender chicken and you haven't added any oil. And it's shredded chicken, which I love, and use for salads, sandwiches, tacos, etc. for the week. You could also probably use the liquid remaining in the cooker as a broth, but it might be a bit salty.

My grandmother's recipe, and the EASIEST I've ever seen for shredded chicken for salad, enchiladas, soup, whatev:

Take a whole chicken. Put it in a stock pot. Cover with water. Bring to a boil, boil for about 5 mins. (Here's where I check to make sure the temp is above 145). Then the secret: COOL IN THE WATER. Let it sit until cool enough to handle.

The chicken will fall away from the bone (an easy way to learn how to take apart a chicken if you've never done a raw one) and even the breast meat is exceedingly juicy.

@KathryninDC: I use your Grandma's method all the time. It's terrific!

@fi_burke: thanks! :D

I have never done this, but I find just using fresh chicken does the trick. I cook mine in a pan with a bit of olive oil, s&p on both sides. I brown the chicken and just make sure not to cook them for too long, let them rest.

I've taken to poaching my chicken breasts in well-seasoned water and chicken broth (sometimes I add a splash of wine). They come out moist and flavorful and the house smells like chicken soup. I poach several breasts at a time and then freeze them for later use.

The temperature method works perfect for any chicken dish you can dream up. Just invest in a good thermometer with alarm and remove from heat when the chicken hits 155. Let it sit (seriously, don't cut it open) for 10 minutes. Perfectly cooked every time, no guesswork or trust involved.

I usually do chicken breast in small pieces, marinating them and coating them with cornstarch. To me, cornstarch is more refined so it gives a crisp outside and retains the juice better.

I have no doubt that this would be ABSOLUTELY DELICIOUS... but I'm not sure it is as much to do with preserving the natural juices of the chicken as the salt and butter, which will make anything taste fantastic.

YES. THANK YOU.

I always had a problem with chicken until I decided to try making it with buttermilk. Like a previous poster stated, marinate the chicken in the buttermilk and cook it in the oven. It's tender, juicy and delicious. Best of all, it's foolproof.

I made this tonight and got a big thumbs up from my husband and stepdaughter. The chicken was beautifully tender and moist. I drizzled a bit of reduced soy sauce and maple syrup and it was great. Thank you for the recipe!

I usually bake or poach chicken but I tried this lat night and it was a fail. The chicken was moist and done don't get me wrong but the flour/olive oil combo left a slimy layer.... more so on one side...had to wipe off before kids would eat....not sure where I went wrong....also the seasoning needs to be more heavy handed...very bland

BSCB's are a staple for me... I cook them (individually, or two at a time, if small) defrosted in the microwave, in a pan with an inch or so of water with a couple dashes of poultry seasoning, a dash of garlic herb seasoning, a squeeze of fresh lemon. Time: 4 minutes one side, turn breast, 4 minutes on second side, check for doneness, cook an extra 2.5 to 3 minutes if necessary. Remove from water, let sit for 3-4 minutes before slicing. Tender and juicy every time.

@jettsam

I would expect it to be bland since you'll use the chicken for salads, pasta or sandwiches. The dressings/sauces you use with those will already have all the spices/flavours you want.

@jettsam, yes this isn't a full-fledged recipe per se; it's more of a cooking method. Here's a really good recipe that uses this method:

- Pretty Easy Double Coconut Chicken Breasts at not martha

@jettsam: The slimy layer sounds like the skillet and/or oil wasn't hot enough. If it's not hot enough, the flour coating doesn't have time to cook and harden before it soaks up the oil and it gets all soggy and nasty.

I'm single, so I buy BSCBs in bulk and freeze them individually in a heavy-duty baggie. Before popping them in the freezer, I had a marinade. I make each one different--mustard in one, balsamic vinegar in another, garlic dredge in a third, etc. They marinate as they freeze and as they thaw. I take one out in the morning and pop it in the fridge. By dinner, it's still frozen, but soft enough to cut into neat slices. Sear the slices on both sides in a medium heat pan, then steam on low till cooked through (similar to the method in this post). Takes all of ten minutes from fridge to plate. Result: a moist and super favourful BSCB every time.

@TravelingRae - That sounds amazing! What a great idea. I, too, buy in bulk, since it's about 80% cheaper to do so. I will definitely try a different marinade for different bags next time.
I always worry, though, about starting with frozen BSCBs - my thawing trick (adapted from Alton Brown) is to fill my sink with cold water and submerge the frozen bagged BSCBs with various heavy cans/mugs. They're completely thawed (but still refrigerator cold) in less than an hour!

yum

I'm sorry, but it's actually not true that this timing works on larger cuts. Unless I suddenly started doing this wrong, the last time I tried this on larger BCBS, they were terribly underdone.

YUM! I made this last night for myself and three others, and everyone thought it was delicious! I never imagined that baked chicken breasts could come out moist and juicy.

Thank you very much for your suggestion. I will be following it from now on whenever I cook baked chicken breasts. And consider what I just told you to be a big compliment -- two of the people I regularly make dinner for are VERY picky eaters, and they ALWAYS look for a reason to complain if something doesn't turn out exactly right. Well, I can happily report that I wasn't complained at!

Eureka ! Searched for this recipe for hours - its the best ever for Frozen Boneless Chicken Breasts... I am over 83 , have been cooking since I was 12 , and I tried this again tonight , with a slight Senior moment when I could not recall if I left it again covered after the first ten minute break !
However , once again it was tender , moist and very tasty - we all enjoyed it very much with Basami Rice , fresh peas and Beet pickles - (for color you know Thanks so much , I am new on here - looks like a great site . dwilly

Wow. Thank you for posting this recipe. I am absolutely terrible at cooking meat and I made this last night and it turned out perfectly! I think I typically ruin things like this: "Is it done yet? Is it done yet? I don't think it's done yet." Proceed to overcook and have rubbery/ inedible chicken leather.

I have tried this a couple of times. tonight being the second time and it was wonderful again so I HAD to post a message! if you are a horrible cook like myself try this it will be one of the things you can make right everytime!!!!

I'm anxious to try this out, but here's a question that I'm not sure has been posed... I have an electric stovetop, so turning the heat down on the element doesn't cut the heat as quickly as a gas stove. Have electric stove users had any issues with the decrease in heat, or am I just overthinking? :)

@ekf99: I'm also using an electric stove, and this method works very well. If you're concerned about the heat not coming down quickly enough, just move the pan (after you've covered it) onto an unused hotplate for a couple of minutes while you wait for the "live" hob to cool down. Then follow the rest of the method as outlined.

As well as using this method, I brined the chicken breast beforehand - i.e. covered the meat in cold salted water for an hour or so. before cooking.

@robyn: Salting "just before" searing helps get a good crust. If you salt it and let it sit, that, I believe, is when problems happen.

Absolutely wonderful! I have to say, I'm a very experienced cook and baker at 45 years old with two grown daughters. I eat alot of chicken. I really love a poached chicken breast in water and cumin for tostadas. I cook chicken strips and Chicken Piccata. I've been looking for a tender, moist chicken that I can put on salads like at the grocery store salad buffet. Oh MY GOSH--this is wonderful!!! SO JUICY! I used parsely and tarragon for herbs--to die for chicken!!!! Thought about throwing some rice in with the drippings with a little lemon and white wine too--YUMMY! =)

Dear Faith,
As with many of your posts here, this one is especially helpful to me. I was a vegetarian for many years, and therefore, a nervous cooker of meaty things. I lost a lot of weight this year, and I eat a lot of BSCB to maintain. I'm terrible at cooking them; I'm looking forward to trying this method. And isn't Joy of Cooking still the best? Thank you for teaching me so much this year.

Dwilly (June 23, 2011) -- did you thaw the frozen Chicken breast before using this recipe?

Faith -- do you use an electric or gas stove for this recipe?

Related question -- I am looking for how Mexican restaurants prepare chicken that is stringy, moist and very well done. We especially like how LaPinata makes their Chicken Chimichanga.

Tried this today. Used a little 'essence' and dried herbs in the flour and they came out perfect.

Next time I am thinking of using a little lime/chili rub in the flour for a different spin.

Thanks for the tip!

I'll try your method. I usually put mine in aluminum foil with some olive oil, a sprig of rosemary, some lemon juice, and some garlic and then seal the foil and bake it for awhile (usually no more than 20 minutes are needed if you do it on a high temp). Comes out juicy every time!

Can I do the same thing with chicken cutlets? Or are they too thin?

I generally do not like chicken breasts or white meat because I find it dry and boring, but I'm trying to be more healthy so I decided to give this a try. I made the recipe exactly as written - I threw in some chopped fresh thyme - and it was incredible. I am truly amazed. I will definitely add this to my weekly staples. Quick, easy and delicious.

I'm going to echo Breezie - sous vide, for me! My household was skeptical, but I bought one to use simply because I was tired of overcooking/overcooked, and undercooking/undercooked meat (chicken especially). Yes, it's an investment, but I truly use it daily (and yes, on more than one dish a week!).

I just tried this, and it was absolutely perfect. My cast-iron pan doesn't have a lid, so I just used a dinner plate, and they still came out wonderfully. I added a little bit of mediterranean seasoning to the flour and salt mixture, and it was excellent. Thanks for such a great tip!

Thanks, Faith! I followed your instructions and accompanied the chicken with a roasted red pepper sauce. It was lovely and will surely become a staple.

Salting meat a few minutes before searing brings more protein to the surface, and that's where the crust develops when you sear it. The biggest mistake people make is not letting food rest long enough before cutting into it. When meat first comes out of the oven, or off of the grill etc. The juices are active and hot. When you cut into a HOT piece of meat, the juices boil right out onto the plate, making the meat dry as sawdust. If you search how long you should let meat rest before cutting it, you will get a lot of good information. Seriouseats.com has a food lab, and they do an excellent job of breaking it down and even explain some of the science behind it.

Make Chicken Crispy Nuggets at home here http://how-what.blogspot.com/2012/01/how-to-make-chicken-nuggets-at-home.html

The link titled "see more "How To" posts" is broken...please fix this so I can get my "How To" fix....thanks!

I've been using only this method since 2007 when I first saw this post. It's great every time. Thanks AT!

i *just* made these or dinner and they were really really great. next time i'll add more spice to it.

Well, I haven't seen this idea, which could be the laziness champion. I use a George Foreman grill which is the bachelor's friend. I just take the defrosted breasts, wash them off and get most of the water off, and sprinkle both flat sides with some garlic powder and pepper. Throw them on George, preheated, for about 4 minutes of net cook time, and they are done. If the breasts are thick, like 3/4 inch to one inch, maybe another minute and a half. If the breasts are really, really thick, then butterfly them and make sure to use a very short cook time on the halves. When they are this thick, you HAVE to butterfly them or you'll not be able to get the insides white. Unplug George when done!

I've never had a problem with overcooking, that is, unless I have treated the thin breasts like they were thick. If you blast a half-inch thick piece of chicken for 6 minutes as if it was a Dolly Parton, it will definitely turn into leather. I am not sure that both the upper and lower grills of George are the same temperature, and indeed, this could depend upon the age and condition of one's George. So I usually flip them over (as well as anything else I cook in George) halfway through.

Faith, I don't think this was addressed-- do the breasts need to rest with this method, or does the time in the pan after removing from heat suffice for resting time? I'm definitely looking forward to trying this method!

I've given up on boneless chicken and buy the Smart Chicken with skin and ribs. A little rub of olive oil, salt & pepper and roast until juices run clear. I save the rib bones and freeze for stock.

Sounds fab.I do somewhat similar chicken paillards from a Moroccan cookbook that uses a compound butter {preserved lemons and roasted cumin powder with olive oil}. The flavours are excellent and I was just commenting to the hub the other day that the flour dusting seals the moisture in beautifully. What you do next for the 10 minutes and further in this recipe has me intrigued. MUST try than in future. Thank you!

I've been cooking my chicken like this for years; I borrowed the technique from a good chicken piccata recipe after discovering how moist and tender the chicken turned out. I've since switched to a Paleo diet, so now I dip the chicken in a bit of egg wash, then in some ground almonds with a little paprika and S&P mixed in The real key, though, is to make sure you cook them in plenty of fat; I like equal parts olive oil and butter, and at least a tablespoon of each.

@GENMOORE I do those thick bone in chops, and have success with searing them on both sides on the stove, then put them in a 400 degree oven for 20 minutes. What I love about this is, you can sear, oh 8 hours or so in advance then refrigerate. When you are ready to cook them off, take them out of the fridge while you preheat the oven, then cook for the 20 minutes to finish.

I used the method except I did not dust with flour (because I was making the chicken for tacos) and it came out PERFECTLY - moist, tender, tasty. I really love this method for preparing chicken, as I generally prefer stove-top cooking for some reason, and will be using it often.

I have to admit, I was skeptical about whether the chicken breasts would be cooked all the way through because so many of my previous chicken attempts have resulted in pick centers (only to be tossed back onto the heat, where they dry to pucks) but these were perfect. After pounding them down with the base of an olive oil bottle, I cooked three of them (organic, of normal/average size) in a large cast iron skillet, using a dinner plate for a top. When the chicken had cooled, I hand shredded the breasts into a large bowl for later use in salads and tacos. I also drizzled a bit of the cumin-tinged oil/butter combo onto the shredded chicken afterward, for added/sustained moisture.

Oh, and I used Earth Balance vegan butter instead of traditional, just to make it a bit healthier.

hi there
I wasn't successful when I tried this recipe and I'm not sure why
So I have a few questions:
1- Does it make a difference if you only use oil and not butter- I never have butter in my fridge as it's not something that I use often
2- Why is the flour necessary?

I'm asking that question because I find that the flour did not provide a crispy coat. Let me explain. I noticed the golden skin color when I fried it for the 1st minute but then when I put the lid on and removed it I found the skin to be "slippery" and the coating was "detached" from the chicken, I'm not sure how else to explain it and I don't know if someone can tell me what I did wrong as I followed the steps to the T.

keep forgetting about this recipe so I'm trying it right this minute. looking forward to chicken sandwiches!

I get moist chicken every time, and while I don't cook it exactly like this (I don't use a lid) I truly believe the flour is key. I always, always, coat in flower first and quickly pan sear - then either finish in the pan, oven, or sauce depending on what I'm making.

I made it yesterday and for the first time it was wonderful! Thanks!

I'm not sure what I did wrong, but mine was tough and covered in a gross, soggy flour-y film. Maybe my burner was too hot or I didn't "brown" them enough before putting the lid on?

I cook mine in the oven with a light marinade or simply drizzled with EVOO, garlic powder, onion powder, and poultry seasoning. They cook at 400F for 20-23 minutes and they are DELICIOUS every single time. Always moist and tender.

Thank You, Thank You, Thank You! I'm just starting to learn how to cook, this recipe to cook chicken was great! I've always tried on my own to make a moist, tasty boneless skinless, but it always turned out dry and pretty gross! I can now say I did it! It felt so great to know how to cook my first protein! I know it may seem like yesterdays news to everyone else but to me it was like winning the lottery! I can cook after all!

There should be more easy recipes.
There is nothing that all the ingredients are in my pantry.

... just did the recipe and delicious! Used rice flour instead of regular flour, used fresh herbs from my "balcony farm" and made a roux with flour/herb mix and coconut milk - Yum!

Secret tips from inside professional kitchens; we don't stove-top cook the chicken. At most, they will be seared to seal in a specific flavour then panned and sent into the oven. Half way through the cook time (10-15 mins, depending on the size of the breasts) a mixture is added. I've tried everything from half white wine, half chicken stock to plain water, and everytime you walk away with chicken that's fully cooked and medium rare. Marinade in whatever you like, the flavour is sealed in during the first half of the oven time.

for moist chicken breast i pick whatever herb my hand rests on from my garden and drop it in a bowl of milk.(wash it off of course :) I then soak my breast for at least 30 mins in this herb infused milk bath and cook it however i planned on cooking it. Yummy

This recipe works perfectly! Thanks so much. I use the "breast tenders" and mix a little Cavender's Greek Spice in the flour and add a little more to the chicken after it's dusted.

It comes out amazingly moist. I've never had chicken breast like it. I cook up a package of breast tenders on Monday and can use the chicken during the week in different dishes.

Thanks again for this recipe!

This method absolutely works! I have been using it now since I saw the original post sometime last year(?) and have success everytime. You do, however, have to smash the chicken down to less that 1-11/2 inch thickness. I just hit it with a hammer a few time. *ahem* I mean a very fancy and expensive meat tenderizer. If I can't get it thin I just add about 5min to the cooking time. I also add lots more spices because I like flavor. I comes out well done and moist. No hoity toity marinades necessary. Just a hammer.

I thought I made pretty good chicken breasts, but these were amazing. Absolutely perfect!

i tried this last night to pair with a greek salad and was AMAZED!!!! Worked perfectly. My hubby was so ecstatic that the chicken wasn't overcooked which is what typically happens when I cook chicken! Hoooray- I've cracked the code!

I just did this last night and it was PERFECT! Omggg never had chicken better. It tasted just like this place Bavarian Inn in Frankenmuth, MI. love love loveeee

what a wonderful recipe!!! I just cooked it! its juicy and tender! full of flavor too. I took 2 breasts and cut each for 2 peaces because they were pretty big. The rest i did according to the receipt. Thank you! i'll definitely keep it under essentials in my cookbook!

I think the easiest way to get moist chicken is to buy skin with bone-in chicken breasts. I massage a little olive oil on the top, sprinkle with salt and pepper and pop into a 350 oven and roast until juices run clear. If I am feeling religious about it, I save the bones in the freezer and bring them out when I make soup/stock.

My husband grimaces whenever I cook chicken, and justifiably so. So today I followed the technique in this article, and the chicken was AMAZING. It was moist and lightly golden brown and so tender. I gave my husband a piece and he said, "hey, that's pretty good!"

Like @kissandrachablis, I frequently poach the chicken. This is especially fast in the microwave. Chop an onion, cover the bottom of the pyrex pan with water, place the chicken on top. Squirt some lemon juice, sprinkle garlic powder or herbs, cover, and zap on half power for 5 minutes. Check for doneness. Rezap for another 3-5 minutes until done.

I also do the brown a little bit on the stove top, then pop into the oven trick. I do about 5 minutes in the pan on the stovetop because I like a nice crispy chicken, and then 15 minutes in the oven at about 400. Perfect every time. I learned this method from a cooking show where they did this with proscuitto-wrapped breasts, but it works perfect without -- you don't *need* the ham..... (but who doesn't love bacon-wrapped chicken?!?!??!)

i think that i'm going to add rosemary from the garden to the dredging flour - and then add some garlic and lemon to the pan with the butter and olive oil... what do you think?

PERFECTLY FOOL PROOF! As tempting as it was to to lift the lid I did not. The chicken was so juicy and melt in my mouth good. I used salt but instead of black pepper I used lemon pepper. I also used some oregano from my spice rack. It was amazing. I had some large chicken breasts so I had to cook two batches. With the second batch I didn't turn the skillet down as much while I was letting the chicken brown, and I liked the color of it better.

I tried this recipe yesterday and it worked perfectly. I'm so pleased -- no more rubber chicken! I added lemon pepper, garlic pepper, and marjoram to the flour.

Didn't believe it at first, but this technique worked flawlessly. Thanks a lot.

This is how I make my chicken now and it really is foolproof and comes out juicy every time. Thank you for this recipe!

Is the one minute cook time just for one side, or both?

Very tender, but had the soft texture of steamed meat. Not for me. My foolproof method: marinate breasts, sear in hot frying pan one minute each side. Put in lightly oiled baking pan in 350 oven and bake until meat thermometer reaches 165. don't overcook. That's it! Incredibly simple and deliciously tender.

I just tried this recipe and the chicken came out perfect,not dry and juicy as could be,I love you!!!

Just tried this tonight and the result was amazing. THANK YOU!

This has now proven itself thrice, lol.

I prefer an overnight marinade, but there's always those times when you're in a pinch.

The joys of glass lids, too, eh?

came out perfect!

I may have over-dredged here, as the outer layer was a bit slimy. I'll shake off more next time. But yes, moist and delicious.

Great advice. Thanks for the great insights in the comments too. It is funny, but I found not peeking at how my chicken is doing a challenge. :) It did come out juicy, so I may never cook breasts the same way again. Helped make chicken meat easier to chew for a nephew with braces too.

It worked perfectly for me...using it in a chicken pot pie tonight...seasoned mine with garlic powder, dill and lemon pepper...my favorite chicken seasoning combo. I've tried every way in the world and this is definitely the easiest. I'm all for walking away and not worrying about checking on the food.

OMG! I don't even comment things plus I had to sign-up to this site just to do this. You're recipe worked like a charm. I switched out the veg. oil and butter for straight coconut oil and did everything the same. Best Chicken Breasts I've Cooked Ever!!!! I cook a lot of chicken and follow a healthy eating lifestyle. I have always cooked and ate dry chicken despite my best efforts. This worked wonders! I would hug you right now if you were in front of me. Thanks so much!

You're awesome!
-Wade

I've used this method several times and have yet to be disappointed. I've used it with olive oil w/wo butter, coconut oil w/wo butter, and butter alone—they all taste great.

Since I skip dredging in flour and adding fresh herbs, cooking with this method is super-easy, though I do salt and season 30-60 minutes beforehand to fully flavor the chicken. I also check for doneness using a meat thermometer, and it always reaches the correct temperature.

Thanks for sharing!

Just tried this and the chicken tasted awesome! Just 1 thing though, i ended up with a golden hard chewy bottom, did I put too much oil in? when that was cut off the rest of the meat was delicious! soft n tender thanks for sharing

This works so well! I'm astonished! Seriously! Thank you!!

Thank you so much for this! I hate chicken breast so I was skeptical but my husband brought home some organic chicken breast so I had to try. He was like "wow! this chicken is awesome!" and I agree. :D

Poaching in water with wine and salt is my favorite way to prep BSCB for other recipes (chicken salad, pot pie, stir fry). If I want to make BSCB with a crust on it, I brine the chicken all day in milk and vinegar with lots of kosher salt and bit of sugar. This seems to be the best way to keep the interior moist while I crisp up the outside in skillet or under the broiler. I also brine before grilling.

Tried this method for the first time and it worked great! =) I had never gotten my BSCBs to come out so succulent and moist before...Thanks for this gem of an idea!

I've used this method now at least half a dozen times and it really does work like a charm. I've subbed in a variety of herbs/spices and it works every time.

It really works!!! I was skeptical but after trying it once I was a believer.

The only luxury I allow in the process is to take the meat out to be room temp before grilling. The basic salt and black pepper season the meat well and the thin layer of flour is sufficient in keeping the meat moist and flavor sealed.

I use a silicone pot cover for my cast iron skillet and never once lift it to check the doneness.

If I grilled two breasts in the same skillet, I would tune the gas flame a bit higher to ensure both pieces would be cooked (they were).

Thank you for sharing this tip. Now I can eat delicious and freshly grilled chicken for dinner if I so desired.

Another great method that has become my default... Heat oven to 400° F. Season the chicken with 1/4 tsp each of salt and pepper. Heat 1 tbsp of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side then transfer the chicken to the oven and roast for 8 minutes. You can also get adventurous with spices, rubs, and marinades. Bottom line is that it's very quick and it comes out super moist every time.

thanks so much for posting it ! works great best chicken i ever made:)