OK, so we're trying to eat healthy, and as a bonus I noticed the other day that boneless chicken breasts were actually cheaper than the boneless chicken thighs I usually get. I am usually partial to dark meat but as we were making the million-dollar chicken recipe I thought any chicken would be fine.
It turned out well and pretty moist, but I recalled how other times I tried to cook chicken breast, whether seared, grilled, sauteed, or baked, it came out rather bland and dry. That's what I liked about chicken thighs -- the darker meat and higher fat content usually meant the meat was nice and juicy.
So, is there a secret to cooking chicken breast that doesn't make it too dry? Other than braising it in butter like my mom used to do (mmmmm, butter)?
Thanks in advance!
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