We Tested 5 Ways to Cook Chicken Breasts and Found the Juiciest Method

Chicken breasts are one of my go-to proteins. They serve as a blank slate for seasoning, they’re a great source of lean protein, and they cook impressively fast. Yet some of their best attributes are also what make them tricky to master. Their lean nature and uneven shape require finesse to ensure even cooking and peak juiciness.

Because of chicken breasts’ utility, I cook them for dinner every week. One big batch makes an evening meal and provides enough leftovers to top salads, stuff sandwiches, and offer a high-protein snack. I’ve cooked them in all sorts of ways — brined, simply seasoned, or marinated and spiced to fulfill cravings for various global cuisines. But I became curious about stripping away all the additional flavors and recipe-specific techniques to determine a reliable method for cooking juicy, flavorful chicken breasts that don’t need adornment.

Alongside the Food & Wine editorial team and recipe developers from the People Inc. Food Studios, I identified five essential techniques for cooking chicken breasts. We tested and evaluated each method to uncover the top technique for chicken breasts that are delicious enough to stand on their own as an entrée.

A word about our method

We started each method with 2 boneless, skinless chicken breasts weighing about 8 ounces each. They were sprinkled evenly all over with 3/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper. We used 1 tablespoon of olive oil to cook each batch, but it was applied in different ways depending on the appliance or cooking vessel used. The breasts were cooked to an internal temperature of 160°F in the thickest part, then set aside to rest for 5 minutes to rise to 165°F internally before slicing.

Jasmine Smith tested all of the chicken breast methods.

Pan-seared

Cook time: 20 minutes
Total time: 25 minutes
Rating: 4/10

Method: For this test, we heated the oil in a large skillet over medium. We placed the chicken in the pan rounded side up and cooked until browned on the bottom, about 8 minutes. We flipped the chicken, cooked it to an internal temp of 160°F, then removed it from the skillet to rest and slice. 

Results: Cooking the chicken over direct heat created a golden brown crust on both sides. However, because the heat remains constant and concentrated at the surface, the outside overcooks before the inside reaches the proper temperature. This led to a juicy interior but a tough exterior. 

Pros: This method is accessible and only requires a large skillet and a stove. Testers noted that it makes sense to cook chicken in a skillet if you also plan to make a pan sauce or add vegetables to the skillet to make a complete meal. 

Cons: We couldn’t get past the overcooked exterior and overall uneven cooking of the breasts. The skillet was also scorched after cooking, which meant extra time scrubbing and cleaning up.

Baked

Cook time: 20 minutes
Total time: 25 minutes
Rating: 6/10

Method: For this technique, we drizzled the oil all over the seasoned chicken, placed it on a foil-lined rimmed baking sheet, and baked it at 400°F until it reached an internal temperature of 160°F. 

Results: The steady heat of the oven allowed the chicken to cook gradually and evenly, which kept it moist and tender. It didn’t pick up much color while baking, which resulted in the chicken looking pale and tasting fairly bland.

Pros: This hands-off method yielded chicken that was juicy and excellent for shredding or adding into other dishes (e.g. chicken salad, soups, and casseroles).

Cons: Without the golden brown exterior, the baked chicken breasts had little visual appeal and lacked the flavors of caramelization. Because of this, it wouldn’t hold its own as a main dish on the plate, but baking is a perfectly fine method for meal-prepping chicken breasts to incorporate into other recipes. 

Air-fried

Cook time: 15 minutes
Total time: 25 minutes
Rating: 7/10

Method: We preheated an air fryer to 375°F for 5 minutes. We then seasoned the chicken and drizzled the oil all over it before placing it in the air fryer basket. 

Results: Thanks to the constant, circulating heat of the air fryer, the chicken cooked through in just 15 minutes. Due to the short cook time, the chicken remained pleasantly juicy. Similar to the oven method, though, the air fryer technique didn’t give the breasts a lot of color, which left the flavor slightly bland. 

Pros: The air fryer is a great tool to use when you are short on time (although the next method takes even less time). This is a solid way to meal-prep, as this simply flavored chicken would taste great incorporated into other dishes, like a chicken Caesar wrap or a grain bowl. 

Cons: Space is limited in the air fryer, which means it’s difficult to cook more than a couple of chicken breasts in it at a time. With minimal browning on the surface, the chicken’s flavor was a bit lacking.

Seared then baked

Cook time: 15 minutes
Total time: 20 minutes
Rating: 9/10

Method: For this method, we heated the oil in a large, ovenproof skillet over medium-high heat. 

We added the chicken rounded side down, then cooked just until golden brown before flipping to cook the other side just the same. We flipped once again to return the breasts to the rounded side, then cooked them in a 400°F preheated oven.

Results: The quick sear on each side helped to develop a crisp exterior, while the even heat of the oven allowed the interior to cook slowly and remain moist. The exterior had deep, rich, chicken schmaltz flavor, while the interior was succulent. 

Pros: The excellent flavor and texture made this a top method. It’s a great technique to use if you’re serving chicken breasts as an entrée at a dinner party. Sear it in advance, then finish in the oven just before serving to minimize à la minute cooking.  

Cons: Though the chicken moves from stove to oven in the same skillet, you still need to use both cooking elements. It’s also slightly precarious to move the hot skillet in and out of the oven. (Be sure to cover the handle of the skillet once finished cooking — it’s easy to forget how hot it is and accidentally grab it.)

Grilled

Cook time: 15 minutes
Total time: 20 minutes (does not include grill preheating time)
Rating: 9/10

Method: We prepared a gas grill for indirect grilling, preheating one side to medium-high and leaving the other side off. We drizzled the chicken with olive oil, then placed it on the side with direct heat. We grilled uncovered until grill marks appeared on each side, flipping halfway, then transferred the chicken to the unlit side of the grill and closed the lid to finish cooking.

Results: Much like the sear-then-bake method, grilling over high heat seared the outside of the chicken nicely, while transferring to gentler indirect heat to finish allowed for gradual, even cooking that kept the interior moist. The best part about this method was the flavor that the char and smoke of the grill imparted to the chicken. It added complexity without overpowering the delicate white meat.

Pros: Smoke and char gave the chicken another dimension of flavor. The contrast of the grill marks on the white breast was also visually appealing. The two-zone cooking method mimicked the sear-then-bake method, but only required one cooking device. 

Cons: Grilling is not a hands-off technique and requires more labor than other methods. It’s necessary to be present at the grill for any flare-ups so that the chicken does not burn. It’s also easy to overcook the chicken if you aren’t monitoring the heat of the grill and adjusting for any fluctuations. This method is also weather-dependent.

Final takeaways

Though there is slightly more labor involved with cooking chicken breasts on the grill or pan-searing and finishing in the oven, the results show that a little extra effort goes a long way. To get a flavorful crust on the exterior while keeping the interior juicy, use a two-step approach: Grill or sear on higher heat, then finish over indirect heat or in the oven to keep the meat succulent. 

For ease, air-frying and baking are simple, hands-off methods that work best for chicken you plan to use as a component in another dish, not for standalone chicken breasts.

At the end of the day, I’ll still be making chicken breasts every week — choosing from these methods depending on my needs and the amount of time I have. But when the weather is nice and chicken breasts are the centerpiece of my meal, I’ll be firing up the grill.