There are lots of perks of eating chicken breast — it’s high in protein, low in fat, and incredibly versatile, for example — but being easy to cook certainly isn’t one of them. Because chicken breasts are so lean, if you don’t pay close attention while you’re cooking this type of poultry, the meat can go from tender to rubbery in a matter of a minute.
Breast meat, known as white meat, comes from a muscle on the chicken that isn’t used frequently, resulting in a mild flavor that makes for a great canvas to paint on with seasonings and marinades. Robert Harris, chef/owner of Season to Taste, calls chicken breast the “tofu of the meat world.” “Chicken breast takes on the flavor of its surroundings, or provides a neutral vehicle to carry a contrasting texture,” he explains. “But that neutral flavor and lean texture can also turn flavorless if not handled correctly.”
With that in mind, here are chefs’ top tips for taking chicken breast from mediocre to mind-blowing. And if red meat is more your speed, check out 9 Secrets For Cooking the Best Steak That Only Chefs Know.
1
Marinate or season the meat beforehand.
Iverson Guo, chef and owner of Karma Asian Fusion, always makes sure to season the chicken before cooking it.
“This is an absolute must to enhance the meat’s natural flavors,” he explains.
It can also be helpful to marinate the chicken, says Chef Eric LeBlanc, culinary director for Burtons Gril and Red Heat Tavern.
“Mix extra virgin olive oil, herbs, garlic, citrus, and spices into a wet paste, rub it onto the chicken, and give it a few hours to penetrate the meat while in the fridge,” adds LeBlanc.
Another quick and easy marinade option, according to Harris, is to use salad dressing — Italian dressing, balsamic vinaigrette, or Caesar will do.
And if you plan on popping those chicken breasts on the grill, Pecking House Chef Eric Huang suggests adding a touch of honey to your marinade — the sweetness can help balance out the bitter and salty flavors from the grilling process.
