How To Cook a Chicken Breast
I have three techniques for cooking the juiciest, most perfect chicken breast at home. You will learn techniques and tips for making the ultimate baked chicken breast, pan seared, and poached chicken.
Ingredients
Chicken breast in the pan:
- 1-2 chicken breasts
- Kosher salt & pepper
- Olive or avocado oil
Baked chicken breast:
- 1-2 chicken breasts
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Kosher salt & pepper
- Olive or avocado oil
Poached chicken breast:
- 1-2 chicken breasts
- Water
- 1 bay leaf
- 1 teaspoon black peppercorns
- Few sprigs of fresh rosemary thyme, & sage
- 2 garlic cloves smashed
- 4 thin slices of lemon
- 1.5 teaspoons kosher salt
- ΒΌ cup red onions sliced
Instructions
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To cook the chicken breast in the pan, allow the breast to sit at room temperature for 20 minutes. Next, season the chicken breasts with a generous pinch of salt and few cracks of pepper. Pre-heat a cast iron pan over medium-high heat for 2 minutes, add 2 teaspoons of oil, wait 30 seconds so the oil can heat up and add the chicken breast attractive side down. Allow to cook undisturbed for 4 minutes, flip and cook another 3-4 minutes. Remove from pan, allow to rest 3-5 minutes, and enjoy.
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To bake the chicken breast in the oven, pre-heat oven to 450 F. Drizzle a shot of oil on both side of the chicken breast and season with a generous pinch of salt, smoked paprika, and cumin on both sides along. Allow the chicken breast to sit at room temperature for 20 minutes. Place the chicken breast on a baking sheet and bake in the oven for 10 minutes, insert a probe thermometer and cook another 4-7 minutes, or until the internal temperature is 155F. Total baking time for the chicken breast will be about 15 minutes. Remove from oven, allow to rest 3-5 minutes with the thermometer still inside, and then enjoy.
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To poach the chicken breast, place all of the ingredients in a shallow pan and cover with enough water so the chicken breast is submerge. Bring the pan to a bare simmer and then lower the heat to low and cook for 10 minutes. Use a probe thermometer and remove the chicken from the poaching liquid when it reaches 155 F. Allow chicken to rest 3-5 minutes and enjoy.