How I Cook Juicy Chicken Every Single Time

by Sally Rychlak

Chicken breast gets a bad reputation for being dry, bland, and generally disappointing. Most of the time, that's because it's overcooked.

The single most important thing I own when it comes to cooking chicken is a meat thermometer. It changes everything. If you're someone who is convinced you'll accidentally undercook chicken and give yourself food poisoning, this is the solution. Stop guessing.

I genuinely don't understand how people cook meat without one.

The nice thing about chicken is that it can go in almost any direction depending on the seasoning or marinade. Sometimes I marinate it for a few hours, sometimes I go straight from the package to the skillet.

Simple Marinades I Make Often

• Lemon juice, olive oil, garlic, Dijon mustard, Italian seasoning

• Greek yogurt, lemon, garlic, dill, salt, pepper

• Balsamic vinegar, honey, Dijon mustard, garlic

• Coconut aminos or soy sauce, sesame oil, ginger, garlic

• Lime juice, avocado oil, chili powder, cumin, garlic

If I'm skipping the marinade, here's exactly what I do.

First, I pound the chicken between two sheets of parchment paper or plastic wrap until it's an even thickness. This helps it cook evenly and makes a much bigger difference than people realize.

Then I pat it completely dry and season generously with:

• Salt

• Black pepper

• Garlic powder

• Onion powder

• Italian seasoning

• Crushed red pepper

• Paprika (mostly for color)

  
  

I heat avocado oil in a cast iron skillet over medium high heat. Avocado oil has a higher smoke point, which makes it a better choice here than olive oil.

Once the pan is hot, I place the chicken smooth side down. This is usually when I turn on the vent hood. If the smoke alarm goes off... honestly, there's a decent chance you're about to have a really nice crust.

I let it sear for about 4 to 5 minutes until it's deeply golden brown, then flip and sear the second side.

Once the outside looks exactly how I want it, I transfer the entire skillet to a 400 degree oven.

The chicken usually finishes in about 15 to 20 minutes, but I don't cook by time. I cook by temperature.

I start checking around 150 degrees and usually pull it between 153 and 155 degrees.

Yes, you've probably heard that chicken has to reach 165 degrees. The important part is that it reaches a safe temperature after resting. Because of carryover cooking, the internal temperature continues to rise after you remove it from the oven. Letting it rest for at least 10 minutes gets it there while keeping the chicken dramatically juicier than cooking it all the way to 165 in the oven.

I followed the 165 degree rule for years. Pulling it a little earlier was one of the biggest upgrades I've made to my cooking.

As soon as it comes out of the oven, I squeeze half a lemon over the top and let it rest for at least 10 minutes before slicing.

The chicken is juicy enough that it doesn't need a sauce, but sometimes it's nice to add something extra.

My Favorite Drizzles

• Balsamic glaze

• Yogurt dill sauce

• Teriyaki peanut sauce

• Hot honey with crushed red pepper flakes

• Fresh mango salsa

  
  

Whether I'm using it for salads, wraps, bowls, pasta, or just eating it straight off the cutting board while standing in my kitchen, this is the method I come back to every time. It's simple, reliable, and it makes chicken that actually tastes like something.

sally rychlak juicy chicken