How to Cook Moist & Tender Chicken Breasts Every Time

Boneless skinless chicken breasts — is there anything more boring? They are all too often served dry, chewy and tasteless. I usuall avoid them in favor of more succulent boneless, skinless thighs. I do have one method, however, that makes unfailingly juicy and tender boneless skinless chicken breasts. Need some chicken breast for a salad or dinner? This is the method. It takes some trust, but believe me — it works flawlessly every single time.

This method takes trust. You can't check the breasts or watch them cooking, but I promise that if you follow this method exactly you won't be disappointed. I learned it from my old Joy of Cooking cook book, which gives this method its special label: Cockaigne, reserved for only their personal favorite and best recipes.

I usually do this with about 1 pound of chicken breasts at a time. It gives me enough chicken for a few days of salads and lunches.


A foolproof method for cooking chicken breasts.

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
Olive oil
1/2 tablespoon butter

This preparation requires a skillet with a tight fitting lid

Pound the chicken breasts to an even thickness with the handle or flat of a knife (or a skillet or a brick or a 2 X 4 or ...).

Use paper towels to make sure the breasts are COMPLETELY dry.

Lightly salt and pepper the chicken breasts.

Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

After 10 minutes have elapsed, turn off the stove and remove the pan from the heat, do not lift the lid; do not peek.

Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

After the 10 minutes are up, take the lid off, and there you have what you've sought for so long! Soft, tender, juicy chicken breasts that aren't dried out in the least.

Double check them to make sure there is no pink in the middle.

Slice and eat.