The Recipe · No.860 · Juicy Chicken Breast

Juicy Chicken Breast, and Where to Source It

Pound it even and pull it at 160°F to rest. An even thickness cooks through without the thin end drying out, and pulling it just shy of done to rest lets carryover finish it — leave it on until the center hits done in the pan and it's already overcooked.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep5 min
Cook12 min
Makes2 servings
CuisineAmerican
Greedometer ●●●●● Barely a splurge Level Easy
A light hand — your arteries say thanks.
Cook it with
Stovetop
Suits
Gluten-free
Contains  dairy
Straight Answers
Can you make Juicy Chicken Breast in an air fryer? — Sometimes

Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.

Can you freeze Juicy Chicken Breast? — Yes

Yes — cool it, portion into airtight containers, and freeze; thaw in the fridge and reheat.

Can you make Juicy Chicken Breast ahead of time? — Partly

The components hold — prep the parts ahead and finish it close to serving for the best texture.

Is Juicy Chicken Breast gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Juicy Chicken Breast vegan? — No

No — it contains meat, so it isn’t vegetarian or vegan.

Part One
The Ingredients — and where to get them
Cook for 2 servings
Chicken breasts
Boneless, pounded to an even thickness. A pasture-raised chicken has real flavor.
2
Source it →
Oil and butter
Oil to sear, a knob of butter to baste at the end. A good butter.
to taste
Source it →
Salt and pepper
Season well and let it sit while the pan heats. A flaky salt is nice.
to taste
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Pound and seasonPound the breasts even, season all over, and let them sit while the pan heats.
  2. SearSear in oil over medium-high until deep golden, about 5 minutes.
  3. Flip and basteFlip, add butter, and baste until the center reaches 160°F.
  4. RestRest 5 minutes before slicing — carryover finishes it to juicy.
Part Three
The Toolkit

Skillet · Meat mallet · Thermometer

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