Moist Boneless Skinless Chicken Breast

Moist Boneless Skinless Chicken Breast – A Foolproof Cooking Method

Boneless, skinless chicken breasts are a weeknight staple, but they often get a bad reputation for turning out dry and bland. Not anymore. This simple technique transforms them into juicy, flavorful perfection – every single time.

You don’t need breading, brining for hours, or fancy tools. Just a few basic ingredients and a clever method that traps steam, locks in moisture, and makes dry chicken a thing of the past. It’s easy, reliable, and tastes great with nearly any side dish you like.

Whether you’re using this as your main dish or slicing it up for wraps, salads, or bowls, this is the go-to recipe we come back to again and again.  You will too!

Why You’ll Love This Method

It’s not just about the ingredients.  It’s the technique that makes all the difference. This recipe uses a quick brine followed by a hands-off cooking method in a covered pan. No peeking, flipping, or fiddling once the lid goes on.

• Ultra Moist and Juicy – The covered pan traps steam to cook the chicken gently.

• Quick Brine – Just 15 minutes in a saltwater solution changes everything.

• One Pan Simplicity – No oven, no grill, and no extra mess.

• Foolproof Method – As long as you follow the timing, it works every time.

• Versatile Flavor – Serve with your favorite sauces or slice it onto pasta, rice, or salad.

How It Works

The recipe starts by flattening the chicken breasts so they cook evenly. After a quick brine, they’re seared briefly on both sides to lock in flavor, then cooked covered on low heat for 10 minutes. No peeking!

Then they rest off-heat – still covered – for 10 more minutes. This final step is the secret weapon. It finishes the cooking gently and helps the chicken stay juicy from the inside out.

You can keep things classic or add a twist: Italian seasoning, a squeeze of lemon, or a quick broil if you want a more grilled look (just know this can reduce the moistness a bit).

Optional Grilled Finish

If you’re like us and love the look of grilled chicken in photos or on the plate, you can quickly broil or grill the chicken for a few minutes after it’s cooked. It adds some char and crisp edges.  But be aware, it will reduce some of the moisture. Use this as a visual touch for serving, not a full cooking method.

Equipment You’ll Need

• 9×13 pan – For brining the chicken evenly

• Mallet – To pound chicken to equal thickness

• Frying pan with lid – A tight-fitting lid is essential for trapping steam

• Tongs – To flip the chicken quickly

• Liquid measuring cup – For mixing and pouring the saltwater brine

What to Serve with Moist Chicken Breast

This chicken is neutral enough to pair with just about anything. You can dress it up or keep it simple:

• Over rice or quinoa with steamed vegetables

• On top of salads (Be sure to check out our Mason jar salads!)

• In wraps or pitas with fresh greens and sauce

• With roasted potatoes or seasonal vegetables  (Consider our potato salad for a nice summertime meal.)

• Topped with Greek yogurt and herbs for a healthy twist

Other Recipes to Try

If you love simple but flavor-packed chicken dinners, check out these other favorites from Sisters Know Best:

• Thai Cashew Chicken Crockpot – A sweet and savory chicken dish that’s slow-cooked to perfection

• Healthy Lemon Chicken Orzo – Light, fresh, and full of Mediterranean flavor

• Healthy Greek Yogurt and Parmesan Cheese Chicken – A creamy, baked alternative that’s still healthy

• Keto Stuffed Chicken Breast with Jalapeño Cheddar Wrapped in Bacon – A bold, cheesy twist if you’re in the mood for something indulgent

This Moist Boneless Skinless Chicken Breast recipe is the one you’ll come back to whenever you want juicy, foolproof chicken. It’s easy enough for weeknights but consistent enough to build your meal prep around. Try it as-is, or dress it up with your favorite seasonings and sauces.  You’re in control!

Moist Boneless Skinless Chicken Breast

A simple method that delivers juicy, flavorful chicken breasts every time—no dryness, no stress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Course Main Course

Cuisine American

Servings 4 Servings

Equipment

• 9x13 pan To lay chicken flat in the brine
• Mallet For flattening the chicken evenly
• Frying pan with lid Traps steam for moist, even cooking
• Tongs For flipping the chicken
• Liquid Measuring cup To mix and pour the brine

Ingredients

  

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• 4 boneless skinless chicken breasts
• 4 tablespoons salt
• 4 cups water
• 2 tablespoon oil
• Pepper to taste

Instructions

 

• Flatten the chicken so each piece is even in thickness. Cover with plastic wrap and gently pound with a meat mallet or the bottom of a measuring glass.
• In a measuring cup, stir together the salt and water until fully dissolved. Place chicken breasts in a 9×13 pan in a single layer and pour the brine over them. Let sit for 15 minutes. (Note: You can brine up to 4 hours if desired.)
• Remove chicken from the brine and pat completely dry with paper towels.
• Heat oil in a frying pan over medium-high heat, coating the bottom of the pan.
• Place chicken breasts in the pan. Reduce heat to medium and cook for 1 minute without moving.
• Flip the chicken over and cook for 1 minute more without moving.
• Flip the chicken, cover the pan with a tight-fitting lid, reduce heat to low, and cook for 10 minutes undisturbed. Do not lift the lid during this time.
• Flip the chicken again, turn off the heat, and remove the pan from the burner. Let it sit covered for another 10 minutes, still without lifting the lid.
• After resting, check for doneness. If any pink remains, cover again and let sit for a few more minutes.
• Optional: If you like your chicken to be grilled, you can broil or put on the grill for a few minutes on each side however this will take away some of the moistness

Notes

• Brining Tip: 15 minutes is all you need, but you can let it sit up to 4 hours for more flavor.
• Hands-Off Cooking: Do not lift the lid during cooking or resting—this traps steam for ultra-moist chicken.
• Even Thickness = Even Cooking: Pounding the chicken ensures it cooks uniformly.

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