I was fed up eating dry chicken – until I learned this advice, which guarantees succulent, golden results every time

No matter the level of culinary talent you possess, one thing is certain: knowing how to cook chicken breast will always be a useful addition to your repertoire. Whether you make it the star of your summer barbecue menu or simply serve it with rice and vegetables (my go-to, especially since I’ve finally learned how to cook rice properly), it guarantees a speedy and reliable meal – but only if you know how to cook it properly for juicy, yet crispy results.

The key, it seems, is in the preparation – and in figuring out which method works best for you. From cooking chicken breast in the air fryer to the oven, I asked the experts to share their favorite tips and techniques for cooking chicken breast.

1. How to cook chicken breast in the oven

To ensure your chicken breast remains as juicy as possible, you'll want to set aside time to prep before you pop it in the oven.

‘Chicken breast is a lean, mild cut: a nice versatile meat to cook with when treated with care, but unforgiving if you overcook it,’ says chef and food blogger Dennis Littley. ‘I always begin by patting the breast dry and gently pounding (try the OXO Good Grips meat tenderizer from Amazon) it to an even thickness of around one to one-and-a-half centimetres. This ensures it cooks through evenly, so you get that satisfying golden edge without a dry centre.’

Just line up your chicken breasts on a baking tray with parchment paper or foil, and drizzle some olive oil over the top. 'If I’m in the mood for simplicity, straight oven-roasting works great,' says Dennis. 'Start on a high heat for crisp edges, or go lower and slower for a more gentle finish.'

For the slower method, you can expect a cooking time of around 30 minutes at 350-400°F; if quick and crispy is your aim, however, you can bake at 450°F for as little as 15 minutes. I prefer somewhere in between – and according to bestselling cookbook author, Clare Andrews. 'I bake at 390°F for 18–20 minutes,' she says. 'Covering with foil for half the cook time helps lock in moisture.'

You'll know that the chicken breast is cooked once the juices run clear (but it's wise to invest in a meat thermometer so you can double check; the internal temperature of the meat should be at least 165°F, as per FDA guidelines).

2. How to cook chicken breast in the air fryer

After finally settling on the best air fryer, I'm keen to put mine to good use – and I love air frying chicken breast for a speedy weeknight meal.

When you're ready to go, there's no need to preheat your air fryer; just set it to a temperature of around 375-400°F. 'Air frying chicken breast is my go-to method,' says Clare. 'I cook it at 390°F for around 15 minutes, flipping halfway. You get a golden exterior and juicy center, without drying it out.'

Wrapping the meat in foil will help to retain moisture, but isn't as essential when it comes to air fryer cooking. Lining your air fryer basket with foil will, however, catch the juices and make cleanup a little easier.

4. How to cook chicken breast on the stove

The classic pan sear is a time-honored method of cooking chicken breast, and it's definitely a quicker option.

'Sear over medium-high heat for 5–6 minutes per side; cover the pan for the final few minutes to trap steam and keep it moist,' advises Clare.

You can also pop your chicken breast in the oven for a few minutes after cooking it in a pan. 'On the stovetop, a medium-high sear gives me that lovely crust, then I finish in the oven at 390°F,' explains Dennis.

5. How to grill chicken breast

Now that barbecue season is here, grilling your chicken breast is a great idea for summer parties. Simply preheat your grill (or skillet, if you'd rather not cook directly on the grate) and, once you've flattened and seasoned your chicken (as well as marinating it, if you have time), cover it and cook until grill marks appear – this should take around 5 minutes per side.

To lock in moisture and flavor, I like to bring or marinate my chicken first. 'Brining is a great way to add moisture and flavor to chicken breast, no matter how you cook it; just 30 minutes in a saltwater solution works wonders,' says Clare. 'Alternatively, a simple marinade with olive oil, lemon juice, garlic, and herbs adds flavor and helps tenderize the meat.'

Try using our home-smoked seasoning for extra flavor and crunch.

5. How to poach chicken breast

For maximum moisture, poaching chicken breast is your best bet. 'When I want velvety, no-fuss chicken, I poach it in gently simmering seasoned water for 10 to 20 minutes,' says Dennis. 'Starting with cold liquid ensures that the meat is tender and well-flavored.’ Once cooled, this makes a lovely ingredient in a Caesar salad.

Our shopping picks for cooking chicken breast

FAQs

Should you let chicken rest after cooking?

If you're wondering whether to let chicken rest after cooking, the answer is a resounding yes. I had no idea just how much this step can improve both the flavor and texture of the chicken, but it really does work wonders.

'Always let your chicken rest for 5 minutes after cooking,' Clare emphasizes. 'This allows the juices to redistribute, preventing dryness. When you're ready to serve, slice against the grain for tenderness.'

What's the difference between chicken breast and chicken thighs?

The main difference between chicken breast and chicken thighs is the fat content.

'Chicken breast is leaner than other cuts like thighs, which are more forgiving due to their higher fat content,' explains Clare.

'I love to cook thighs too: their richness makes them perfect for grilling or braising,' adds Dennis. 'But if you're after a lean, versatile protein that showcases precise technique, that’s when the breast shines.'

What to serve with chicken breast?

If you're wondering what to serve with chicken breast, there are so many options. Clare suggests adding slices to wraps and summer salads, or serving whole with creamy mashed potatoes, while Dennis recommends roasted seasonal vegetables or grains like risotto and polenta, with vibrant sauces such as 'chimichurri, gremolata or a smooth mustard-cream blend'.

Now that I'm armed with plenty of wisdom, I can't wait to try out some more chicken dishes; Ina Garten's perfect roast chicken recipe is next on my list.