Best Perfect Chicken Breasts Recipes

PERFECT MARINATED CHICKEN BREASTS

Steps:

• Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PERFECT BONELESS SKINLESS CHICKEN BREASTS EVERY TIME

Steps:

• 1. Pound the chicken breasts to an even thickness with the handle or flat of a knife or meat mallet. 2. Lightly salt and pepper the chicken breasts. 3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using them, and mix in as well. 4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour. 5. Heat the sauté pan over medium-high heat. Wait, and when it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan. 6. 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. 7. 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. 8. After 10 minutes have elapsed, turn off the heat/remove pan from heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. 9. After the 10 minutes are up, take the lid off, and tada! 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. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat.

PERFECT POACHED CHICKEN BREASTS (COOK'S ILLUSTRATED)

Steps:

• 1. Cover chicken breasts with plastic wrap and pound thick ends gently with met pounder until 3/4 inch thick. Whisk 4 quarts water, soy sauce, salt, sugar and garlic in Dutch oven until salt and sugar are dissolved. Arrange breasts, skinned side up, in steamer basket making sure not to overlap them. Submerge steamer basket in brine and let sit at room temperature for 30 minutes. 2. Heat pot over medium heat, stirring liquid occasionally, to even out hot spots until water registers 175 degrees. Turn off heat, cover pot, remove from burner and let stand until meat registers 160 degrees, 17 to 22 minutes. 3. Transfer breasts to carving board, cover tightly with aluminum foil and let rest for 5 minutes. Slice each breast on bias into 1/4 inch slices, transfer to platter or plates and serve.

PERFECT CHICKEN BREASTS

Steps:

• Line bottom of oblong slow cooker with slices of dried beef; overlap some.
• Roll each chicken breast with a slice of bacon and secure with a toothpick.
• Place in slow cooker, overlapping as little as possible.
• Combine mushroom soup, lemon juice, and 1/2 cup of water or milk.
• Spoon over chicken breasts.
• Cover and cook on low for 6 to 8 hours.