Chicken is the hero of weeknight meals, whether it’s juicy chicken fajitas or Marry Me chicken with the creamiest sauce. But cooking chicken—especially chicken breasts—can sometimes lead to a dinner that’s dry, bland, and, well, disappointing. Because chicken breasts are so lean, they’re not as naturally juicy as other cuts, which means they need a little extra care. If you’ve ever wondered why your chicken turns out dry—and, more importantly, how to keep chicken breasts from overcooking—there’s one thing you should do every single time.
How to Avoid Overcooking Chicken
A surefire way to avoid dry chicken is to use a meat thermometer when cooking. Although many recipes recommend cooking chicken until the exterior is evenly golden brown, that’s not always the best indicator of doneness. Yes, it ensures the chicken will look beautiful on your plate, but it doesn’t guarantee that it’s cooked properly on the inside. The only true way to tell if your chicken is undercooked or overcooked is by using a meat thermometer. Stick the probe in the thickest part of the breast and as soon as it reaches 160 degrees Fahrenheit, remove the chicken from the heat source and let it rest.
Although the USDA recommends cooking chicken to 165 degrees Fahrenheit, it’s best to take it off the heat when it’s a few degrees shy. That’s because chicken (and any cut of meat!) retains some heat, which means the internal temperature will continue to rise even once it’s off the heat. If you remove the chicken when the meat thermometer reaches 165 degrees Fahrenheit exactly, it can end up slightly overcooking as it rests on the plate.
Letting chicken rest doesn’t just allow it to come to a proper safe temperature; doing so also gives the juices an opportunity to redistribute throughout each breast, which means each bite turns out perfectly juicy and tender. This is exactly why you shouldn’t start slicing your meat as soon as it comes off the heat.
The next time you cook chicken breast recipes, be sure to keep your meat thermometer nearby and start checking the internal temperature as soon as you suspect the chicken is nearly done for juicy, tender results.
