Needless to say, cooking chicken breast can be quite nerve wrecking.  How many of you, when opting for a healthy weeknight meal, decide to cook a chicken breast, only to end up with a bland, rubbery protein?

Well, I am here to solve that problem for you.  And the great news is, it is so much easier than you think, and can be achieved in three simple steps.  So, let’s get started:

STEP 1: Marinate! Chicken breasts are low in fat, and therefore not as flavourful as we would like them to be. It is therefore crucial to marinate your chicken for at least 30 minutes before cooking.  Whatever your ingredients, make sure you make enough to coat every inch of your chicken.  This will tenderise your meat and lock in its juices.

If you like to plan ahead, you can pour your marinade into an airtight container or sealable bag.  Then add your chicken, and place in the freezer.  This will keep for up to 3 months, and when you’re ready, ensure it is completely defrosted and brought to room temperature before transferring to a baking dish.

STEP 2: High Heat! Yes, we’ve been taught that low and slow is the best way to create juicy, fall-off-the-bone meat; not so much for chicken breasts.  Here, you want to go high and fast.  Pre-heat your oven at 220°C, and place your chicken in the middle rack for 20 – 25 minutes, depending on your oven.  Gas and convection ovens tend to heat up fairly quickly so 20 minutes will do.

STEP 3: Rest! Always give your chicken breast at least 15 minutes to rest before serving. After all that heat, the juices will need some time to disperse and move away from the surface. Cutting into your chicken too quickly will create that rubbery effect you are trying to avoid, so don’t be in a hurry. Simply cover your chicken with tinfoil, give it 15 or so minutes, then dig in!

We hope this helps!

Stay tuned and check out our pantry for some yummy marinade recipes!

To learn more about Why Do We Season Our Food check out our blog post.