Serious Eats Chief Creative Officer Kenji Lopez-Alt shows you how to get a golden crust on skinless, boneless chicken breasts. If you crave juicy, flavorful chicken breasts, then follow this simple recipe. You'll end up with a golden brown platter of delicious chicken ready for the tasting. You'll never go back to dry, chewy chicken again. You only need chicken, butter, salt, pepper, and oil to make this flavorful protein. Grab your pan and let's get started.
1. Salt the meat.
First, salt the meat and allow it to rest; this will help to keep the chicken juicy. Under a microscope, chicken muscles resemble skinny tubes with juices trapped in them. Cooking tightens those tubes and squeezes out liquid. Salting (also called dry brining) breaks down muscle fibers so they shrink less and retain more juices as they cook. Letting the salted chicken rest for 30 minutes is great—overnight, even better.