How to Make a Perfectly Tender Chicken Breast!

Making a Perfectly Tender Chicken Breast is incredibly easy. But many people still serve dry, tasteless, chicken breasts. Why? I have no idea. But I plan on ending that practice once and for all. Friends don’t let friends make dry chicken breasts.
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How to Make a Perfectly Tender Chicken Breast!


Three Keys to Making a Perfectly Tender Chicken Breast:

  1. Bone in, skin on! The bone and the skin make for the most flavorful, tender Chicken breast.
  2. Brine: Don’t be intimidated! It’s as simple as soaking the chicken in salt water for 30 minutes.
  3. Start on the cooktop, finish in the oven. Tender inside, crispy outside.And there you have it! How easy is that? Serve with my Roasted Veggie Salad and you have a nutrient dense, colorful, delicious dinner!

How to Make a Perfectly Tender Chicken Breast!




The Recipe: How to Make a Perfectly Tender Chicken Breast

Tips, what you will need and what to serve it with! You will need an oven safe pan and a good sea salt: I use fine himalayan sea salt for brining. People often overcook chicken, making it dry. Please resist that temptation! Serve this chicken alongside any of my salads, vegetable purees, or roasted veggies. This chicken is grain free, gluten free, dairy free, Whole 30 and Paleo.

4.72 from 7 votes
How to Make a Perfectly Tender Chicken Breast!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

Achieve a perfectly tender chicken breast every time!

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, how to
Servings: 3 servings
Author: Linda Spiker
  • 6 cups water
  • 1/3 cup sea salt I used fine himalayan but you can use kosher too
  • 3 chicken breasts bone in, skin on
  • pepper
  • garlic powder
  • olive oil butter, clarified butter or ghee
  1. Place breasts in water with sea salt and allow to soak for at least 30 minutes,.
  2. Preheat oven to 400 degrees.
  3. Place rack in upper third of oven.
  4. Remove breast from salt water and pat dry with paper towel.
  5. Sprinkle with garlic powder, sea salt and pepper.
  6. Pour olive oil, butter, clarified butter or ghee into oven safe pan on med /high heat.
  7. When olive oil, butter, clarified butter or ghee are hot, add chicken skin side down to pan.
  8. Lower heat to medium if needed. Cook for five minutes or until skin is golden.
  9. Turn chicken skin side up.
  10. Transfer pan to oven and cook for 20-30 minutes depending on the size of chicken breast. Small breasts will cook quickly, some of those monster size ones can take a while!
  11. Do not over cook.
  12. Remove from oven when done and serve.

You can also use this technique on grilled boneless skinless chicken breasts! Enjoy ~ Linda Spiker


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44 thoughts on “How to Make a Perfectly Tender Chicken Breast!

  1. I do just about the same thing with my chicken breast to cook them. When I’m in a hurry and do not have any time I will saute the chicken breast over the cook top and use broth or water to saute. I keeps the chicken nice and tender! Great post, thank you!

  2. This looks so good. I tend to buy big bags of boneless breasts but I need to maybe start getting bone in more often because this looks amazing

      • What do you mean we need those good fats? The fat skin of a chicken breast is good to eat? I always get it without. Isn’t it better without?

        • Hello and thanks for a great question,

          Saturated fats found in animal products are good fats. People ate them for millennia with no ill effects. It wasn’t until the overconsumption of grains and sugar that heart disease, diabetes, obesity and inflammatory diseases became epidemic. If you think about, no one gets fat from eating chicken skin. Because they simply don’t overeat it, they just eat what’s on a breast or a thigh. On the other hand people frequently overeat cake, candy, bread, pasta, and other nutrition-less, high calorie, high glycemic foods that cause inflammation. Besides that, fats give us energy and the skin adds flavor and helps keep you full longer! Thanks again for the question!

  3. Interesting that a non-stick ceramic coated pan can brown the chicken skin like this. And the pan is non-toxic and you can finish it in the oven? I’ll have to check out the pan! Thx for the review!

  4. Great, solid tips! I’m always surprised at how temperamental chicken can be. I make it all the time but I’ll admit I typically skip brining, but only because I’m lazy. Will have to try to make more time for it to see how it compares 😀

  5. These are some really great tips! I actually ended up buying a sous vide because I kept failing at making edible chicken breast. However, I think you have made some great points as to why I couldn’t get the chicken to turn out the way I wanted. I will definitely give these a try! <3

  6. Excellent instructions and explanation re:tips..knowledge and experience cooking chicken. I have never brined befire have made fresh pickles though..thanx!

  7. Since I’ve read this recipe I’ve brined my chicken breasts every time I cook them. It’s a wonderful thing. No matter how you finish the breaths, always start with brining. It’s so easy to do and you will never have another dry chicken breast again! TYVM!

  8. Quick question – if you wanted to make this ahead of time, can you cook, then place in fridge and put in oven warmer when ready? What are your tips on this? I would like to make this in early afternoon for dinner

    i know it’s always best to make right then and there, but with kids and chaos it’s easier for me to make ahead…


    • Hi! Great question! I frequently cook a lot earlier in the day and reheat for dinner because I need that morning light to photograph food:) I think these reheat way better than the non-brined option because they are so moist. That said reheating almost always takes away a little moisture but these should fare well reheating in the warmer. Good luck and let me know if they stayed tender please!

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