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Cooking guide

How to Cook Chicken Breast So It Stays Juicy

The beginner's guide to tender, golden pan-fried chicken breast that is never dry.

  • 5 min read
  • 5 steps
  • Easy
Golden grilled chicken breast with lemon

Chicken breast is lean, which means it dries out quickly when overcooked. Flattening it to an even thickness, cooking it over medium-high heat and resting it afterwards are the three habits that make the biggest difference.

Step by step

  1. Step 1: Even it out

    Place the breast between baking paper and pound the thick end with a rolling pin until it is an even 2 cm thick.

  2. Step 2: Season well

    Pat dry with paper towel and season both sides with salt, pepper and a little oil.

  3. Step 3: Sear

    Cook in a preheated pan over medium-high heat for 5–6 minutes without moving it.

  4. Step 4: Flip and finish

    Turn and cook for another 4–5 minutes.

    Tip: Chicken is safely cooked when the thickest part reaches 74°C, or when the juices run clear.

  5. Step 5: Rest

    Rest on a board for 5 minutes before slicing so the juices stay in the meat.

Put it into practice