If you've ever wondered how to make perfectly moist, juicy chicken without fail, then look no further because I've got not one, but TWO ways to make perfectly juicy chicken, every time. Chicken tends to be a lower fat protein, which means it can easily get dry if not prepared properly. But with these simple tips, you can officially say goodbye to dry chicken breasts, forever!
Equipment
- 1 Cast Iron Skillet A cast iron skillet is an absolute kitchen essential, and is one of my most-used items!
Ingredients
- 1 Pound Chicken Breast
- 1 Tablespoon Sea Salt
- Seasonings of Choice If you're looking for the perfect chicken marinade, I recommend my Best Ever Greek Chicken Marinade!
Instructions
Method 1: Cast Iron Skillet & Oven
- To get started, preheat your oven to 400F and place your chicken breasts on a cutting board.
- Use a paper towel to pat them dry, then sprinkle them generously with sea salt – more than you think you would need! If you want to add any other seasonings, you can add them here as well.
- Next, heat a cast iron skillet over medium heat and add in your oil.
- Wait until your oil gets VERY hot – you’ll know that it’s hot once the oil glides easily across the pan.
- Once the oil is hot, carefully place your chicken into the pan and DO NOT touch it for 4 minutes.
- Once the 4 minutes are up, flip the chicken and DO NOT touch it for another 3 minutes
- Once the 3 minutes are up, remove the cast iron skillet from the stove and place it in the oven for 12 minutes.
- Once the 12 minutes are up, remove the pan from the oven and let sit for 5 minutes.
- Finally, once done, slice, serve, and enjoy as desired!
Method 2: Perfect Baked Chicken
- Start by preheating your oven to 450F and place your chicken breasts on a cutting board.
- Use paper towels to pat them dry, then once they’re dry, rub them generously with olive oil, lots of sea salt, and any seasonings that you desire.
- Next, line a baking sheet with parchment paper and place your chicken on top of it. If you have a meat thermometer, place it in your chicken.
- Finally, place your chicken in the oven to bake until the internal temperature reaches 160F. If you aren’t using a meat thermometer, this should take approximately 15 minutes.
- Once done, remove the chicken from the oven and let it rest for 5 minutes. The internal temperature will rise to 165F while it rests, which is perfect!
- Once it’s done resting, slice it and enjoy!
Calories: 445kcal | Carbohydrates: 13g | Protein: 79g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 231mg | Sodium: 11648mg | Potassium: 1634mg | Sugar: 3g | Vitamin A: 41IU | Calcium: 54mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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