The Best Way to Cook Chicken Breast

The Best Way to Cook Chicken Breast
By The Cooking World, Editorial Staff
June 14, 2024

Unlock the Best Way to Cook Chicken Breast

In this week's recipe, we are back with our popular series of Kitchen 101, where we break down essential cooking techniques. Today, we're excited to share the ultimate guide on The Best Way to Cook Chicken Breast, inspired by J. Kenji López-Alt's New York Times recipe.

Cooking chicken breast can often result in dry, flavorless meat, but this foolproof method ensures juicy, tender results every time. López-Alt's approach emphasizes precise temperature control and the perfect balance of seasoning.

Whether you're a seasoned chef or a kitchen novice, this guide will simplify the process and guarantee impressive results!

15 minutes
4 minutes


4 chicken breast cutlets (113 g to 140 g / 4 to 5 ounces each), pounded about 0.6 cm (¼-inch) thick
Kosher salt and ground black pepper
75 g (⅓ cup) store-bought or homemade mayonnaise

For the Chimichurri

100 g water
10 g (1 tablespoon) salt
10 grams (1 tablespoon) dried oregano
2 bay leaves
2 garlic cloves, chopped
g (1 tablespoon) chili flakes
1 bundle parsley
50 g (2 tablespoons) red wine vinegar
200 (1 cup) g olive oil

Special Equipment

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  1. To make the chimichuri, start to bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from the heat and allow to cool.
  2. Smash the garlic and mince it very finely. Transfer to a bowl. Mince the parsley and add to the garlic, along with the oregano, the bay leaves and the chilli flakes. Whisk in the red wine vinegar and then the olive oil. Whisk in the salted water (salmuera) and mix.
  3. Season chicken breasts on both sides with salt and pepper and set aside.
  4. Whisk together mayonnaise and ¼ cup chimichurri in a large bowl. Reserve remaining chimichurri. Add chicken breasts to the mixture and turn to coat. Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for 4 to 24 hours.
  5. Heat a large 30 cm (12-inch) cast-iron or nonstick skillet over medium-high heat. Add chicken breasts in a single layer and cook, swirling them and flipping them occasionally until browned all over and just cooked through, about 4 minutes, or until the internal temperature reaches 73ºC (165º F). Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
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