Perfect Chicken Breast
This is one of those simple little kitchen tricks that’s worth keeping up your sleeve. If chicken breast usually turns out dry and sad at your place, this method fixes that without any fancy gear or weird steps.
You end up with juicy, tender chicken that’s easy to slice and handy for all sorts of meals. Salads, sandwiches, pasta, wraps, or just straight from the fridge when you’re hungry and can’t be bothered making anything else.
Why you’ll love it
It’s easy, low-fuss and gives you juicy chicken without much effort at all. A great one for meal prep or for keeping in the fridge to make lunches and dinners a bit easier.
Handy tips
Bring the water just to the point of boiling, then drop it right down so the chicken cooks gently. The big one is leaving the lid on while it rests. That’s what helps keep it nice and juicy.
Serving ideas
Use it in salads, pasta, sandwiches or wraps. It’s also handy to keep in the fridge for quick lunches, easy dinners, or grabbing a bit when you need something fast.
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Perfect Chicken Breast
Prep Time 10 minutes 
Setting Time
20 minutes 
Total Time 30 minutes 
Ingredients
Method
- Pop the chicken breasts into a saucepan.
- Add the salt, lemon and herbs.
- Pour in enough cold water to cover the chicken by about 5 cm.
- Place the pan on the cooktop over medium heat and bring it just to the point of boiling.
- As soon as it starts to bubble, put the lid on and turn the heat down to low.
- Let it simmer gently for 10 minutes, then turn the heat off completely.
- Leave it to rest with the lid on for another 10 minutes.
Nutrition
Video
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Frequently Asked Questions About Perfect Chicken Breast
How do I stop chicken breast from drying out?
This method keeps it juicy by bringing it just to the boil, then simmering gently and letting it rest with the lid on.
Can I add herbs and lemon while cooking?
Yep, cooks the chicken with lemon, salt and leftover herbs for extra flavour.
What can I use perfect chicken breast for?
Salads, pasta and sandwiches, and it’s also great for meal prep.
