A safer repeatable method
- Even the thickness.Choose similar pieces or pound the thick end.
- Salt ahead when convenient.Then season the surface.
- Brown, then control the heat.Use a hot pan or grill first, reducing heat as needed.
- Use a thermometer.Cook the thickest part to 165°F / 74°C.
- Rest briefly.Then slice across the grain.
Why dryness happens
Very uneven thickness and cooking far beyond the target temperature are common reasons chicken breast dries out. A thermometer removes most of the guesswork.
