The Secrets to Tender, Juicy Chicken Every Time

By Amélie Laurent · 5 min read

Chicken is a weeknight staple, but it is also one of the easiest proteins to overcook. A few simple techniques make all the difference between dry and disappointing and tender and juicy.

First, do not skip seasoning, and consider a quick brine. Even thirty minutes in a simple saltwater solution helps lean cuts like chicken breast retain moisture as they cook.

Second, use a thermometer. Chicken is perfectly cooked at 74C, or 165F. Pulling it from the heat at the right moment, rather than guessing, is the single biggest factor in juicy results.

Third, let it rest. Just like steak, chicken benefits from a few minutes of rest after cooking. This allows the juices to redistribute instead of spilling out the moment you cut into it.

Finally, embrace thighs. Chicken thighs are more forgiving than breasts thanks to their higher fat content, making them nearly impossible to dry out. They are a wonderful choice for beginners and busy cooks alike.