Here, five tips on how to make the best chicken breasts.
1. Consider Bone-In, Skin-On
Sure, they take a little longer to cook, but bone-in, skin-on breasts tend to be juicier and more forgiving. The skin provides a protective layer of fat and the bones prevent the meat from drying out too quickly, so you have a little wiggle room when you're cooking them. Bonus: These cuts of chicken are almost always less expensive than boneless breasts.
2. Pound Boneless, Skinless Breasts to an Even Thickness
Don't you hate how the thinner tail end of a boneless skinless breast is dry while the thickertop part of the breast is barely cooked? Prevent this phenomenon by pounding out your chicken breasts to an even thickness. To do so: Set your breasts between two layers of plastic wrap or seal them in a resealable plastic bag. Use a meat pounder or rolling pin and pound the thick end until it's the same thickness as the thinner end. If you want cutlets for dishes like schnitzel, carefully cut the chicken breast in half through the equator and then pound.