There’s nothing worse than serving up dry, lackluster boneless chicken breasts that just don’t satisfy. Normally, I go for chicken with the skin on whether it’s breasts or thighs almost every time, since it helps retain moisture and adds flavor. However, I know the demand for skinless chicken breast recipes is high, so here we are! This method isn’t just any recipe; it includes a genius trick that mimics the benefits of skin without actually needing it. Call it “Faux Skin” if you like! By using parchment paper and a bit of oil, you’ll lock in moisture, resulting in juicy, tender chicken breasts that won’t disappoint.
Tthe Great Recipes
💌 Let’s Stay Together
There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.
Follow Us
Ingredients Overview
For exact measurements, see the recipe card below.
Key Ingredients for Juicy Boneless Chicken Breasts
- Boneless, Skinless Chicken Breasts – The star of the dish! Choose fresh, evenly sized breasts for consistent cooking.
- Olive Oil or Your Favorite Cooking Oil – Adds moisture and enhances flavor; also helps the “faux skin” method with parchment paper to create a crispy texture.
- Salt and Pepper – Essential for seasoning and drawing out natural flavors.
- Optional Seasonings and Herbs – Customize with garlic powder, paprika, or thyme to add depth and aroma.
This blend of ingredients ensures juicy, tender chicken every time. You can experiment with additional spices to make it your own!
Instructions Overview
- Prep the Chicken – Start by patting the boneless chicken breasts dry with paper towels to help them sear evenly. Season both sides with salt, pepper, and any optional herbs or spices.
- Set Up Faux Skin – Use a piece of parchment paper lightly coated with oil. Place it over the chicken breasts in the pan. This will act like “faux skin,” trapping moisture and helping to create a beautifully browned exterior.
- Cook on Medium Heat – Heat oil in a skillet over medium. Place the chicken breasts in the pan and cover with the oiled parchment paper. Cook for a few minutes on each side until golden brown and cooked through, ensuring juicy results.
- Let Rest and Serve – Remove the chicken from the skillet and let it rest for a few minutes to lock in juices before slicing.
This method guarantees tender, flavorful boneless chicken breasts every time.
Equipment Overview
- Skillet or Frying Pan – Use a medium or large-sized skillet to allow each chicken breast to cook evenly.
- Tongs – Helpful for flipping the chicken without losing juices or disturbing the parchment.
- Parchment Paper – Key to the “faux skin” technique, it helps lock in moisture and prevents sticking.
- Meat Thermometer – Optional, but useful for checking doneness. Chicken should reach an internal temperature of 165°F (74°C).
- Paper Towels – For patting the chicken dry before cooking, which helps achieve a better sear.
This equipment list covers all the basics you need to ensure perfectly cooked, juicy boneless chicken breasts.
boneless chicken breast recipe
This Boneless Chicken Breast recipe ensures juicy, flavorful chicken every time with a simple parchment paper hack that locks in moisture. It's an easy, versatile dish that's perfect for weeknight dinners or meal prep, and can be customized with your favorite seasonings. Get ready to enjoy perfectly cooked chicken with minimal effort!
Equipment
- 1 Skillet or Frying Pan 10-12 inches in diameter
- 1 Tongs
- 1 Parchment paper sheet large enough to cover the chicken breasts in the pan
- 1 Meat Thermometer optional but highly recommended for precise cooking
- 1-2 sheets Paper Towels for drying the chicken before cooking
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive Oil or your preferred cooking oil
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper or to taste
- 1/2 teaspoon Optional Seasonings Garlic Powder, Paprika, Thyme, etc.
Instructions
Prepare the Chicken :
- Pat the boneless chicken breasts dry with paper towels to remove any excess moisture. This helps the chicken to sear properly, creating a crispy exterior.
- Season both sides of the chicken breasts generously with salt, pepper, and any additional spices or herbs you prefer (such as garlic powder, paprika, or thyme).
Prepare the Skillet :
- Heat 2 tablespoons of olive oil (or your preferred cooking oil) in a large skillet over medium heat. Allow the oil to heat up for about 1-2 minutes until it shimmers.
Cook the Chicken:
- Once the oil is hot, place the seasoned chicken breasts in the skillet. For best results, avoid overcrowding the pan; you may need to cook the chicken in batches depending on the size of your skillet.
- Cook the chicken for about 6-7 minutes on the first side until golden brown. Then, flip the chicken breasts using tongs and cook for an additional 5-7 minutes on the other side.
- If you want to ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. It should read 165°F (74°C).
Rest the Chicken :
- Once the chicken is fully cooked, remove it from the skillet and place it on a cutting board or plate. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute and ensures the chicken stays tender and juicy.
Serve :
- Slice the chicken breasts against the grain and serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a salad.
Video
Notes
- Chicken Thickness: If your chicken breasts are particularly thick, you might want to consider butterflying them (cutting them in half horizontally) or pounding them with a meat mallet to ensure even cooking. This will help the chicken cook faster and more evenly.
- Cooking Time: Keep an eye on the chicken while it’s cooking. Overcooking can lead to dryness, so it’s best to use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This guarantees the chicken is safe to eat and still juicy.
- Resting the Chicken: After cooking, always let your chicken rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, preventing it from drying out when you cut into it.
- Seasoning Variations: Feel free to customize the seasoning based on your preferences. You can add garlic powder, paprika, cayenne pepper, or fresh herbs like rosemary or thyme for extra flavor.
- Oil Substitutes: If you don’t want to use olive oil, you can substitute with vegetable oil, avocado oil, or even butter for a richer flavor. Keep in mind that this may change the calorie count slightly.
- Serving Suggestions: This recipe pairs well with a variety of sides such as roasted vegetables, mashed potatoes, quinoa, or a fresh salad. It’s a versatile dish that can fit many meal plans and cuisines.
Storage Tips
- Refrigeration : After cooking your boneless chicken breasts, make sure to store them in an airtight container. They can be kept in the fridge for up to 3–4 days. This will help preserve their moisture and freshness.
- Freezing : If you want to store your cooked chicken for a longer period, freezing is a great option. Place the chicken breasts in a freezer-safe bag or airtight container, and make sure to squeeze out as much air as possible to avoid freezer burn. Cooked chicken can be frozen for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge or reheat it in the microwave or on the stovetop.
- Storing Leftovers : For leftover chicken, it’s best to cut it into slices or chunks before storing it, as this can make reheating more even and convenient. If you’re adding chicken to salads or sandwiches later, this will make serving much easier.
- Reheating : When reheating, try to add a splash of water or broth to keep the chicken moist. Reheat it in a covered dish in the microwave, on the stovetop, or in the oven at a low temperature to avoid drying it out.
By following these simple storage tips, you can keep your boneless chicken breasts tasting just as fresh and juicy as when they were first cooked!
FAQ
This FAQ section answers key questions about cooking, marinating, and reheating boneless chicken breasts. It includes tips on preventing dryness, ensuring proper cooking temperature, and storing leftovers for optimal flavor and moisture.
1. How do I keep boneless chicken breasts from drying out?
To prevent boneless chicken breasts from drying out, it’s important to avoid overcooking them. Using parchment paper and a bit of oil (or “Faux Skin” as some call it) can help keep the moisture locked in. Cooking at the correct temperature (165°F internal temperature) is key. Additionally, letting the chicken rest for 5 minutes after cooking ensures that the juices redistribute within the meat.
2. Can I use chicken thighs instead of chicken breasts?
Yes! While this recipe is designed for boneless chicken breasts, you can definitely substitute boneless chicken thighs. Chicken thighs tend to be juicier and more flavorful, and they won’t dry out as easily as chicken breasts. The cooking time might vary slightly since thighs are typically thicker and have more fat, so adjust accordingly.
3. Can I marinate boneless chicken breasts before cooking?
Yes, marinating boneless chicken breasts can add extra flavor and help tenderize the meat. You can marinate the chicken for anywhere from 30 minutes to overnight, depending on how much time you have. Common marinades include olive oil, lemon, garlic, and herbs, or a tangy BBQ sauce.
4. How do I know when boneless chicken breasts are fully cooked?
The best way to check if boneless chicken breasts are cooked is by using a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, you can also cut into the thickest part of the chicken, and it should be opaque with no pinkness inside.
5. Can I make this recipe ahead of time?
Yes! You can make boneless chicken breasts ahead of time. After cooking, let them cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. You can reheat them in the microwave or oven, or use them cold for salads or sandwiches.
6. How can I reheat boneless chicken breasts without drying them out?
To reheat boneless chicken breasts without drying them out, add a small amount of water or chicken broth to the dish to help retain moisture. Cover the chicken while reheating in the microwave, or heat it in the oven at a low temperature (around 300°F) to prevent it from becoming dry.
Still have more questions?
Got more questions? Reach out to us anytime on our Contact page, we’re here to help!
