By: Payal
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Struggling with dry chicken breast? Follow these tips for perfectly juicy, tender, and flavour-packed chicken every time.
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Uneven thickness means uneven cooking. Use a rolling pin to flatten the breast between baking paper to about half an inch.
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Good seasoning adds flavour. Use salt, pepper, garlic, and chilli. A pinch of chaat masala can add a tasty twist. No long marination needed.
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Choose a heavy skillet or cast iron. Heat on medium-high, add oil, and wait until it is hot before adding the chicken.
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Place the chicken and leave it for 5 to 7 minutes for a golden crust. Flip once and repeat on the other side.
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When nearly cooked, add a small knob of butter. Swirl and spoon it over the chicken for extra flavour.
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Use a thermometer. Cook until the internal temperature reaches 74°C for perfectly cooked, safe-to-eat chicken.
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Let the chicken rest for 5 minutes after cooking. This keeps the juices inside for tender slices.
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Serve with roasted veggies, toss into a salad, or use in sandwiches for a quick, protein-rich meal.
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