Juicy Chicken Breast

Chicken breast should always be juicy, never dry, or overcooked. The truth is, if the chicken breast is dry, you are most likely overcooking it. You are also most likely overcooking it because you are not using a meat tenderizer to even it out. Chicken breast is always thicker on one side and thinner on the other side so if you are not using a meat tenderizer to flatten it out, one side will always be super dry and the other side will take way longer to cook. Today I’m showing you a very simple way to make juicy chicken breast if you don’t have the time but for optimal results, I highly recommend you marinate any meat you work with overnight. Marinating chicken overnight will give you the best results but if you don’t have the time I’m showing you how to make a very delicious and juicy chicken recipe regardless.

Juicy chicken breast by the modern nonna juicy chicken breast

Juicy Chicken Breast

I'm showing you a very simple way to cook juicy chicken. For optimal results, I highly recommend you marinate it overnight.
5 from 3 votes
Prep Time 5 mins
Cook Time 8 mins
Servings 3


  • 3 boneless skinless chicken breasts pounded into equal sized filets
  • salt to taste
  • lemon pepper seasoning to taste
  • avocado oil for the pan + a drizzle on the chicken


  • Rest the chicken breast at room temp for 30 minutes.
  • Place the chicken breast between two pieces of cling wrap or parchment paper. Take a mallet and gently start pounding the meat making sure you flatten and make it even. Remove the parchment paper or cling wrap and season it on both sides. Add the oil and massage it really well.
  • Heat up any skillet or grill pan and add a touch more oil. Place the seasoned chicken in the pan and make sure it sizzles. Reduce the heat to medium and cook it for 3-4 minutes on each side without touching it or until it reaches an internal temperature of 165F.
  • Once it reaches 165F, remove it from the pan and let ir rest loosely covered with foil for at least 5 minutes. Enjoy.


You can use any seasonings you like so feel free to experiment and use any chicken marinade you prefer.
If you don’t have a meat tenderizer you can try using something heavy like a rolling pin instead.
Feel free to use plastic wrap or parchment paper when you tenderize the meat and make sure you place one piece on the bottom, then the chicken breast and one piece of plastic wrap on top and then proceed to gently tenderize the meat as you pound it flat.
If you get nervous about cooking chicken and you always overcook it, please use an instant read thermometer.
Once it reads 165F you can take out the meat and let it rest covered for 5 minutes. The pan should be nice and hot and the meat should sizzle.
I cook it on medium-high heat and I do not touch it or flip it over for at least 3-4 minutes. Any grill pan or regular pan will work for this recipe.
Please do not place your chicken directly from the pack in the pan without using a mallet or butterflying it as it will not cook evenly. Also make sure to rest the chicken breast at room temperature for 30 minutes before adding it to a hot pan for best results.
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