How to Cook Chicken Breast (5 Methods)
Discover the ultimate guide for how to cook chicken breast using five different methods, including poached, baked, fried, pan-roasted, and stuffed. Each version turns out tender, juicy, and flavorful. Mix and match the methods for various dishes and occasions!
Servings: 2 servings per method
Equipment
- 1 Medium Saucepan
- Parchment Paper
- 1 Small Heat-Safe Plate
- 1 Instant-Read Thermometer
- 1 Medium Mixing Bowl
- Plastic Wrap
- 1 Meat Mallet or Rolling Pin
- 1 Zip-Top Bag
- 1 Parchment-Lined Baking Sheet
- 1 Cutting Board
- 1 Sharp Knife
- 3 Shallow Bowls
- 1 Medium Frying Pan
- 1 Pair of Tongs
- 1 Slotted Spoon
- 1 Large Metal Spoon
- 1 Wire Rack
- 1 Deep Container
- Paper Towels
Ingredients
Poached Chicken
- 4 cup chicken broth
- 4 black peppercorns
- 1 lemon
- 1 carrot peeled
- 1 celery stalk
- 1 small white onion peeled and quartered
- 1 bay leaf
- 2 sprig fresh thyme
- 2 clove garlic peeled
- 2 boneless, skinless chicken breast
Baked Chicken
- ½ cup unsalted butter softened
- 1 clove garlic peeled and crushed
- 2 teaspoon fresh chive chopped
- 2 teaspoon fresh parsley chopped
- 2 sprig fresh thyme leaves chopped
- kosher salt to taste
- black pepper freshly ground, to taste
- 2 skin-on chicken suprêmes
- OSMO Golden Gourmet Seasoning to taste
Fried Chicken Cutlets
- 2 boneless, skinless chicken breast
- ½ cup all-purpose flour
- 2 teaspoon OSMO Golden Gourmet Seasoning
- 2 large egg beaten
- 1 cup panko breadcrumb
- ¼ cup neutral oil
- 2 tablespoon unsalted butter
Brined and Pan-Roasted Chicken
- 3 cup water divided
- ¼ cup kosher salt
- ¼ cup caster sugar
- 4 clove garlic peeled and divided
- 4 black peppercorns divided
- 1 bay leaf
- 2 sprig fresh rosemary divided
- 4 sprig fresh thyme divided
- 2 cup ice cubes
- 4 tablespoon water
- 2 skin-on chicken suprêmes with wing tips
- 2 tablespoon neutral oil
- 3 ½ tablespoon unsalted butter
- kosher salt to taste
- black pepper freshly ground, to taste
Stuffed Chicken Breast
- 2 boneless, skinless chicken breast
- 2 slice deli ham
- kosher salt to taste
- black pepper freshly ground, to taste
- 2 ounce Swiss cheese cut into 2 rectangular pieces
- ½ cup all-purpose flour
- 2 large egg beaten
- 1 cup panko breadcrumbs
- ¼ cup neutral oil
- ¼ cup unsalted butter
Instructions
Poached Chicken
- Add the cold chicken broth, peppercorns, lemon, carrot, celery, onion, bay leaf, thyme, garlic, and chicken breasts to a medium saucepan.4 cup chicken broth, 4 black peppercorns, 1 lemon, 1 carrot, 1 celery stalk, 1 small white onion, 1 bay leaf, 2 sprig fresh thyme, 2 clove garlic, 2 boneless, skinless chicken breast
- Cover with a disc of parchment paper and place a small heat-safe plate on top to keep the chicken submerged. Place over low heat and bring the liquid to a very gentle simmer.
- Simmer until the thickest part of the chicken reaches an internal temperature of 150°F (65°C).
- Remove the pan from the heat and allow the chicken to cool naturally in the broth. This helps prevent moisture loss and keeps the meat juicy.
- Once cooled, remove the chicken from the broth and serve as desired.
Baked Chicken
- Preheat the oven to 425°F (220°C). Combine the softened butter, garlic, chives, parsley, thyme, salt, and pepper in a medium bowl.½ cup unsalted butter, 1 clove garlic, 2 teaspoon fresh chive, 2 teaspoon fresh parsley, 2 sprig fresh thyme leaves, kosher salt, black pepper
- Spoon the butter onto a sheet of plastic wrap. Roll it into a tight log, twisting the ends of the plastic wrap to seal. Refrigerate until firm.
- Place the chicken breasts on a cutting board. Using a meat mallet or rolling pin, gently pound the thickest portions until the breasts are a fairly even thickness, being careful not to damage the skin.2 skin-on chicken suprêmes
- Unwrap the chilled butter and cut it into approximately ¼-inch (five-milimeter) slices. Tuck three slices underneath the skin of each chicken breast.
- Season the chicken generously with OSMO Golden Gourmet Seasoning or your seasoning of choice.OSMO Golden Gourmet Seasoning
- Arrange the chicken skin-side up on a parchment-lined baking sheet. Bake for 25-30 minutes, or until the thickest part reaches 150°F (65°C).
- Remove the chicken from the oven and rest for five minutes, allowing carryover cooking to continue before serving.
Fried Chicken Cutlets
- Place the chicken breasts on a cutting board. Using a sharp knife, slice horizontally through the side of each breast, stopping before cutting completely through. Open each breast like a book.2 boneless, skinless chicken breast
- Cover the chicken with plastic wrap or place it in a zip-top bag. Gently pound it to an even thickness with a meat mallet or small saucepan.
- Arrange three shallow bowls. Combine the flour and OSMO Golden Gourmet Seasoning in the first. Add the beaten eggs to the second and the panko breadcrumbs to the third.½ cup all-purpose flour, 2 teaspoon OSMO Golden Gourmet Seasoning, 2 large egg, 1 cup panko breadcrumb
- Working with one piece at a time, coat the chicken completely in the seasoned flour and shake off any excess.
- Dip the chicken into the beaten eggs, allowing the excess to drip off.
- Press the chicken firmly into the panko breadcrumbs until completely coated. Shake off any loose breadcrumbs and transfer to a clean tray.
- Repeat with the second chicken breast. Let both cutlets rest for 10 minutes to help the breading adhere.
- Heat the neutral oil in a medium frying pan over medium heat.¼ cup neutral oil
- Carefully place the chicken in the hot oil, laying it away from you. Fry for about three minutes, or until the underside is golden brown.
- Flip with tongs. Add the butter and baste the chicken with the melted butter for about three minutes more.2 tablespoon unsalted butter
- Cook until the thickest part of the chicken reaches 150°F (65°C).
- Transfer to a paper towel-lined tray or wire rack and rest for two to three minutes before serving.
Brined and Pan-Roasted Chicken
- Heat half of the three cups (750 milileters) of water in a small saucepan. Add the kosher salt, caster sugar, and half of the garlic and herbs. Stir until the salt and sugar dissolve.3 cup water, ¼ cup kosher salt, ¼ cup caster sugar, 4 clove garlic, 4 black peppercorns, 1 bay leaf, 2 sprig fresh rosemary, 4 sprig fresh thyme
- Add the remaining water and transfer the brine to a deep container. Add the ice cubes and an additional four tablespoons (60 milliliters) of water to cool the mixture completely.2 cup ice cubes, 4 tablespoon water
- Submerge the chicken in the cooled brine. Cover and refrigerate for one hour.
- Remove the chicken from the brine, transfer it to a clean tray, and pat thoroughly dry with paper towels.2 skin-on chicken suprêmes with wing tips
- Heat the neutral oil in a medium frying pan over high heat until hot but not smoking.2 tablespoon neutral oil
- Using tongs, carefully place the chicken skin-side down in the pan, laying it away from you. Reduce the heat to medium.
- Cook for about four minutes. Add the butter and remaining aromatics.3 ½ tablespoon unsalted butter
- Using a large metal spoon, continuously baste the chicken with the foaming butter.
- Once the skin is golden brown, flip the chicken and continue cooking and basting for about four minutes.
- Cook until the thickest part of the chicken reaches approximately 150°F (65°C).
- Transfer the chicken to a wire rack and spoon the butter and aromatics over the top.kosher salt, black pepper
- Rest for four to five minutes to allow carryover cooking to continue before serving.
Stuffed Chicken Breast
- Using a small, sharp knife, carefully make an incision along the side of each chicken breast to create a pocket without cutting all the way through.2 boneless, skinless chicken breast
- Season the ham with salt and pepper. Wrap each slice around a piece of Swiss cheese, then insert it into the pocket in each chicken breast.2 slice deli ham, kosher salt, black pepper, 2 ounce Swiss cheese
- Fold the edges of the chicken together to seal the pocket, making sure no filling is exposed.
- Place each breast on plastic wrap and tightly wrap it into a cylinder. Twist and tie the ends, then refrigerate for two hours.
- Preheat the oven to 350°F (180°C). Remove the chicken from the refrigerator and discard the plastic wrap.
- Arrange the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Season each with salt and pepper.½ cup all-purpose flour, 2 large egg, 1 cup panko breadcrumbs
- Coat each chicken breast in the flour, followed by the egg and then the breadcrumbs. Repeat the breading process for a thick, even coating.
- Let the breaded chicken rest for 10 minutes to help the coating adhere.
- Heat the neutral oil in a medium frying pan over medium heat.¼ cup neutral oil
- Once the oil is hot but not smoking, carefully add the chicken.
- Add the butter and cook, using tongs to continually turn the chicken, until the breading is golden brown all over.¼ cup unsalted butter
- Transfer the chicken to a wire rack set over a baking sheet. Bake for 10-15 minutes, or until the thickest part of the chicken, not the filling, reaches 160°F (71°C).
- Rest for five minutes before serving.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
*Nutrition information is calculated for poached chicken breasts and will vary with each method.
- Refrigerator: Let the chicken cool completely before transferring it to an airtight container. Store leftover chicken in the refrigerator for up to three to four days.
- Freezer: For longer storage, freeze the cooked chicken in a freezer-safe container or bag for up to three months. I recommend wrapping individual portions or separating them with parchment paper so you can thaw only what you need.
- Reheating: Thaw frozen chicken overnight in the refrigerator before reheating. Reheat gently in the oven, air fryer, or a skillet until warmed through. For the fried cutlets and stuffed chicken, I prefer the oven or air fryer over the microwave because it helps restore some of the crispy coating.
- Chicken size: Cooking times will vary depending on the size and thickness of your chicken breasts. Always use an instant-read thermometer rather than relying solely on cooking time.
- Poaching: Keep the liquid at a very gentle simmer. Boiling can cause the chicken to become tough.
- Baked chicken: Pound only the thickest portion of the chicken to create a more uniform thickness, taking care not to tear the skin.
- Fried chicken: Resting the breaded chicken for 10 minutes before frying helps the coating adhere.
- Brining: Make sure the brine is completely cool before adding the raw chicken.
- Stuffed chicken: When checking the temperature, insert the thermometer into the thickest portion of the chicken rather than the ham and cheese filling.
- Resting: Resting allows carryover cooking to continue and helps keep the chicken juicy.
- Refrigerator: Let the chicken cool completely before transferring it to an airtight container. Store leftover chicken in the refrigerator for up to three to four days.
- Freezer: For longer storage, freeze the cooked chicken in a freezer-safe container or bag for up to three months. I recommend wrapping individual portions or separating them with parchment paper so you can thaw only what you need.
- Reheating: Thaw frozen chicken overnight in the refrigerator before reheating. Reheat gently in the oven, air fryer, or a skillet until warmed through. For the fried cutlets and stuffed chicken, I prefer the oven or air fryer over the microwave because it helps restore some of the crispy coating.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 8g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 289mg | Potassium: 1035mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6097IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg