In brief
- Bring the chicken to room temperature, pat it dry, and season it.
- Cook for 5 to 6 minutes per side over medium-low heat.
- The chicken is done at an internal temperature of 75°C; stop once the juices run clear.
- Let the chicken rest for 5 minutes after cooking to keep it juicy.
Dry chicken breast is almost always overcooked. With the right temperature and a resting period, you keep it tender and juicy. This is how you cook chicken that doesn’t dry out.
How do you cook chicken breast without it drying out?
- Take the chicken out of the fridge 15 to 20 minutes before cooking and pat it dry.
- Season with salt, pepper, and optionally some paprika powder.
- Start on medium heat and reduce to medium-low once the chicken starts to brown.
- Cook for 5 to 6 minutes per side until the chicken is done.
- Let the chicken rest for 5 minutes under foil before slicing.
At what internal temperature is chicken cooked?
Chicken is cooked at an internal temperature of 75°C. According to the Dutch Nutrition Center, harmful bacteria like campylobacter are only killed at this temperature, so chicken must always be fully cooked. If you don’t have a thermometer, pierce the thickest part and check if the juices run clear, not pink.
How do you prevent dry chicken?
Stop cooking as soon as the chicken is just done, because every extra minute dries it out. You can slice a thick chicken breast horizontally or pound it flat so it cooks faster and more evenly. And don’t forget the resting time: it keeps the juices inside the meat.
Which pan should you use for chicken?
A frying pan with a non-stick coating works great; for larger pieces or more chicken at once, use a sauté pan. A thick base ensures even heat distribution and prevents the chicken from burning in spots. For which pan is best for what, read our pan guide.
Juicy chicken from the pan
Pat dry, don’t cook too hard, maintain 75°C, and let rest. With these four steps, you’ll get juicy, perfectly cooked chicken breast from the pan every time instead of dry.
