A senior lifestyle reporter tested three cooking methods for chicken breasts to determine which yields the juiciest, most flavourful results. The clear winner was pan-frying, scoring 9.5 out of 10, followed by air fryer (8.5) and oven (7.5).
Preparation and seasoning
For each test, the chicken breasts were brought to room temperature, then coated in olive oil and two seasonings: Nando's Peri Peri Rub and Aromat. The breasts were larger than average, requiring slightly longer cooking times.
Air fryer method: 20 minutes, score 8.5/10
The air fryer was preheated to 200°C (no preheat needed). The chicken cooked for 20 minutes, with a meat thermometer used to confirm an internal temperature of 74°C. After cooking, it rested for five minutes. The result was evenly cooked and juicy, but the air fryer's limited space makes it hard to cook multiple breasts at once.
Oven method: 30 minutes, score 7.5/10
The oven was preheated to 200°C Fan. The chicken cooked for 20 minutes initially, then an additional 10 minutes. After resting, it was moist but pale, lacking the golden-brown crust that adds flavour and visual appeal. This method is suitable for meal prepping but not as a standalone dish.
Pan-fried method: 10 minutes, score 9.5/10
The pan was coated with oil, and the chicken was seared on high heat for two minutes with a lid, then flipped for another two minutes. Water was added, and the chicken cooked covered for five minutes on medium-low heat. After resting, the chicken had a golden-brown crust and was the most tender and juicy. The downside: the pan was severely burnt and required extensive scrubbing.
Conclusion
Pan-frying delivered the best results in terms of moisture and flavour, despite the cleanup effort. The air fryer is a convenient alternative, while oven baking is best for meal prep.
