Chicken breast

Here’s a thorough guide to chicken breast—the lean, versatile white meat from a chicken’s chest:

Types

1. Boneless, skinless: Most common; quick to cook, easy to season.
2. Bone-in, skin-on: Juicier and more flavorful but takes longer to cook.
3. Thinly sliced or pounded: Ideal for quick sautés, stir-fries, or sandwiches.

Cooking Tips

• Internal temperature: Must reach 165°F (74°C) to be safe.
• Prevent dryness: Brine for 30 minutes or marinate to retain moisture.
• Cooking methods: Pan-sear, grill, bake, braise, or slow-cook.

Quick Cooking Methods

Pan-Sear:

1. Season with salt, pepper, and herbs.
2. Heat oil in a skillet over medium-high heat.
3. Cook 5–7 min per side, until internal temp is 165°F.

Oven Bake:

1. Preheat oven to 400°F (200°C).
2. Season chicken and place on a baking sheet.
3. Bake 20–25 min (depending on thickness) until fully cooked.

Flavor Ideas

• Marinades: Garlic, lemon, soy sauce, yogurt
• Toppings: Cheese, pesto, breadcrumbs
• Sauces: Creamy mushroom, BBQ, or honey mustard

I can give a step-by-step method for juicy, perfectly cooked chicken breasts every time if you want.