Juicy Chicken Breast
on Dec 27, 2022, Updated May 30, 2025
This post may contain affiliate links. Please read our disclosure policy.
Say Goodbye 👋 to DRY chicken. Today will be your last day eating chicken breast that tastes like the bottom of your 👞shoe. This is my foolproof technique for making Juicy Chicken Breast every time.
Why You’ll Love My Juicy Chicken Breast
The marinade I use is extremely simple: just oil, 🧂 salt, and spices, but you can certainly jazz it up depending on time or cravings. The technique I show you here is so easy and can be applied to pork, veal, or steak 🥩 as well. This method is A+, so you can always make sure that your protein is never dry and overcooked.
Tips for Juicy Chicken Breast
I have three key tricks for succulent, Juicy Chicken Breast every time: tenderizing, marinating, and controlling the cooking time.
- Since chicken breasts are always thicker on one side and thinner on the other, tenderizing with a mallet to equal thickness is essential. The thinner the 🍗 chicken breast, the quicker it will cook.
- Marinating is the process of soaking chicken in seasoning and liquid to break down the proteins and infuse the meat with flavor. Marinating overnight in the fridge will give you the best results, but even if you can only marinate for an hour, you’ll still help tenderize the chicken.
- Finally, don’t overcook that chicken breast! Keep a close eye on it while cooking to watch for burning, set a ⏲️timer, and use a meat thermometer to check when the internal temp reaches 165F (74C), for fully cooked.
How to Prepare
❄️ Remove the chicken from the refrigerator and let it come to room temperature for 30 minutes.
🔨 Place the chicken between two pieces of plastic wrap or parchment paper and then use a meat mallet to pound the meat to an even thickness.
🧂 Remove the wrap and season the chicken on both sides with salt and seasoning of choice. Add a bit of oil and massage it really well into the chicken.
🔥 Heat up a skillet or grill pan over medium-high heat and add a touch of oil. Place the seasoned chicken in the pan and make sure it sizzles.
🌡️ Reduce the heat to medium and cook the chicken for 3 to 4 minutes on each side, until a meat thermometer reaches an internal temperature of 165F (74C).
😋 Remove the chicken from the pan and let it rest, loosely covered with foil, for at least 5 minutes. Enjoy.
Nonna’s Tip 🍗
Do not place your chicken directly from the packaging into the hot pan without letting it come to room temperature. Cold chicken can result in uneven cooking, with the outside done while the inside remains undercooked.
Variations and Substitutions for Juicy Chicken Breast
- You can use any seasonings you like, so feel free to experiment. I also like to use an Italian seasoning blend sometimes instead of the lemon pepper.
- You could also add a bit of 🍋 lemon zest to this recipe to really add some bright fresh flavors.
- You can use this same technique for veal, pork or steak.
Similar Recipes
Greek Lemon Chicken
1 hr 35 mins
Garlic Lemon Chicken Thighs
52 mins
Lemon Pepper Chicken
25 mins
Easy Baked Chicken
55 mins
Crispy Chicken Fingers
25 mins
Baked Parmesan Chicken
1 hr 25 mins
Best Served With
- I love slicing up the Juicy Chicken Breast and adding it to a big 🥗 salad for lunch or dinner, such as Simple Green Salad, Lemon Parmesan Salad, or Caesar Salad.
- Serve these juicy chicken breasts with a side of vegetables like these: Grilled Zucchini Recipe, Asian Style Green Beans, or Creamy Baked Broccoli.
- Serve alongside steamed rice or couscous.
- Cube or slice leftover chicken breast and serve on a pizza, in a 🌯 wrap, or on top of 🍝 pasta.
Juicy Chicken Breast
Ingredients
- 3 chicken breasts, boneless and skinless
- 1 teaspoon salt, to taste
- lemon pepper seasoning, to taste
- 2 tablespoons avocado oil
Instructions
- If using refrigerated chicken, let it come to room temperature for 30 minutes.
- Place the chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet (aka tenderizer), gently pound the meat, making sure you flatten it to an even thickness throughout.
- Remove the wrap or paper and season the chicken on both sides with salt and seasoning of choice. Add a bit of oil and massage it really well into the chicken.
- Heat up a skillet or grill pan over medium-high heat and add a touch of oil. Place the seasoned chicken in the pan and make sure it sizzles. Reduce the heat to medium and cook the chicken for 3 to 4 minutes on each side, until it reaches an internal temperature of 165F (74C).
- Remove the chicken from the pan and let it rest, loosely covered with foil, for at least 5 minutes. Enjoy.
Video
Notes
- Seasonings: You can use any seasonings you like, so feel free to experiment. I also like to use an Italian seasoning blend sometimes instead of the lemon pepper. You could also add a bit of lemon zest to this recipe to really add some bright fresh flavors.
- Cooking tip: Do not place your chicken directly from the packaging into the hot pan without letting it come to room temperature. Cold chicken can result in uneven cooking, with the outside done while the inside remains undercooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Common Questions
If you don’t have a meat tenderizer, use anything heavy such as a rolling pin or the bottom of a cast-iron skillet instead.
If you get nervous about cooking chicken and you always overcook it, please use an instant-read meat thermometer. The chicken is cooked once the thermometer reads 165F (74C).
Start by wrapping the chicken in parchment paper (or plastic wrap) to prevent any chicken juices from contaminating your kitchen. Then lightly pound the chicken with your tenderizer in an outward motion, until the breast is a consistent thickness throughout.
I also love adding garlic powder, paprika, cumin, and onion powder as well to the marinade.
I’ve made this so many times and it’s a hit every time.
Love to hear this! ❤️
This is so simple and easy for meal prep days 😋 thank you! Also, I love my grill pan, but is there a trick to not have it get smoky as it cooks? Every time I use my grill pan the kitchen gets so smoky. I use very minimal oil and only spray it directly on the chicken, but nothing helps. The chicken comes out great though!
The only tips I can give you is to use a high smoke point oil and to cook on lower heat. The pan should retain the heat. You can also wipe the pan with a damp paper towel if you make a lot at a time.
What was the marinade used for this recipe? I only see the tenderizing step.
Hi Ellen, this is a simple fast marinade: I season the tenderized chicken and massage it with oil. That’s it! Of course you are welcome to let the chicken marinate in the seasoning and oil overnight, or add more to the marinade, such as yogurt or lemon juice.
Thanks. I’ve never used just oil to marinade.
I have a Cuisinart Griddler and it has knobs for temperature. Do you know what temperature it should be at?
Please use whichever setting is closest to medium-high heat.
I have a Cuisinart Griddler and it has knobs for temperature. Do you know what temperature it should be at?
Hi! I recommend using whichever setting is the equivalent to medium-high heat. Hope that helps!
I love this recipe. It’s quick and simple. I did cover the pan because it splatters but it sealed in the juices. I did add 2 tablespoons of unsalted butter after I turned the chicken breast over to cook the other side. First time using avocado oil I just happened to have left from making cocoa butter body cream. 5 stars. This is my new go to chicken recipe. I used lemon pepper seasoning. So delicious
Love to hear it, Linda, thank you!
This dish was so delicious and so easy to make!
YAY!
You have a great website.. thank you
Thank you Laura 🙂
Yep it really works thanks for the tips