Chicken breasts can stay juicy and tender if you use one of two methods, depending on whether you are frying or grilling, according to the cooking experts at Knorr. When cooked correctly, chicken can be surprisingly juicy, but it is easy to accidentally make it dry and rubbery.
Weigh down chicken when grilling
The experts at Knorr say that if you are cooking chicken on a grill, you can weigh down the meat to ensure "crispier skin, mouth-watering grill marks, and juicier cuts". This is a common method in Italian cooking.
It works by keeping the chicken breast flat against the grill for even cooking without pushing out any of its juices, covering the meat just enough to prevent moisture from evaporating. To do this, you should wrap the underside of a brick, cast-iron pan, or any other weighted object in foil before applying.
Use the 'Sear and Bake' method for frying
Frying chicken in a pan is one of the most common ways to cook it, but adding an extra step could result in the best dish in the end. This results in chicken that is crispy on the outside but juicy and tender on the inside.
To start, heat some oil on medium-high heat. Ensure the chicken breast is well-seasoned before adding it to the pan, then cook each side evenly until browned. Once that is done, bake the chicken breast in a pre-heated oven until juices run clear.
The crispy skin from the sear will help keep juices intact, while baking is a good method for cooking through without drying out the meat.
