Just The Tip: How To Cook Perfect Chicken Breasts

June 5, 2015 | |

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Happy Friday, peeps! Time to play Just The Tip. (Literally. Press play.)

I’m very excited about this week’s episode because I’m sharing what is perhaps my favorite culinary hack of all time. It’s the simplest, most idiot-proof way to cook boneless, skinless chicken breasts, and it yields perfect, juicy meat every. single. time. Not to sound hyperbolic, but if you’re prone to cooking sad, dry bs breasts, this could CHANGE YOUR LIFE.

For realsies though, once you experience the magic of this method, you’ll be much more inclined to whip up chicken on a whim and add it to everything from soups and salads to sandwiches and casseroles. (Naturally, I rounded up some ideas below for inspiration.) Hallelujah, etc. Get on board.

Just a heads up, I say “moist” out loud in this video, and for that, friends, I am sorry.

Sidenote: Every time I sit down to intro a Just The Tip episode, I hear 50 Cent singing, “Not a lot baby girl, just a lil bit,” in my head. I actually wanted that to be the series’ theme song, but there were some minor licensing issues, and my focus group (aka my roommate) told me it was inappropriate. And if Logan thinks something is inappropriate, well…

Domesticate ME!’s Favorite Chicken Breast Recipes:

Chicken-Club-Kale-Salad-with-Avocado-Turkey-Bacon-and-Dijon-Buttermilk-Dressing-3Chicken Club Salad with Kale, Avocado and Dijon-Buttermilk DressingThis recipe is actually where I first introduced the foolproof chicken method. But now you have a video demo. Video>pictures. You’re welcome!

Barbecue-Chicken-Grilled-Cheese-with-Avocado-Cilantro-and-Red-OnionBarbecue Chicken Grilled Cheese. Make the foolproof chicken breasts. Shred the foolproof chicken breasts. Add bbq sauce. Pile chicken on bread with lots of cheese, red onion and avocado. Cook to crispy, crunchy, melty deliciousness. Blackout from excitement.

lemon-dijon-chicken-salad-with-pomegranate-apples-toasted-almonds-5Lemon Dijon Chicken Salad with Pomegranate and Toasted Almonds. Hot damn! I like the way this looks on your beach bod. And it’s so simple!

Cheesy-Baked-Whole-Wheat-Penne-with-Chicken-and-BroccoliCheesy Baked Penne with Chicken and BroccoliI know there are people out there that don’t like cheesy pasta bakes (‘sup vegan friends?), but those people are the minority. FACT.

20-minute-easy-chicken-posole-220-Minute Chicken Posole. Okay, so technically this will be more like 30-minute posole if you cook your own chicken breasts, but that’s still doable.

roasted-broccoli-chicken-and-cheddar-quinoa-bake-10Roasted Broccoli, Chicken and Cheddar Quinoa Bake. This is the original Domesticate ME! quinoa bake, peeps, and if you haven’t tried it yet, you are doing yourself a disservice. Swap in these easy chicken breasts instead of roasting a chicken or using a store-bought rotisserie bird.

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  1. jess on July 8, 2020 at 5:44 am

    I noticed the chicken breasts you used were cut slightly on the thicker side. I have thinner breasts I would like to try this method with but I’m wondering if they will come out overcooked with the amount of time you say. Any changes for thin cut breasts?

  2. J Kirk on April 6, 2016 at 10:54 am

    also, I always have anchovy paste in the fridge but not fish sauce. Could I thin the paste and use it in lieu of fish sauce? I foresee fish sauce being used once and forgotten in the fridge…..

  3. J Kirk on April 6, 2016 at 10:51 am

    My OCD personality “requires” that I remove all that white stuff and “vein-y”- looking stuff from the breast before cooking. I notice you did not do that……am I crazy to bother? Love the hack!

    • Serena_Wolf on April 6, 2016 at 11:11 am

      HAHAHA, to be honest, I usually do vein/icky thing removal too–I just didn’t bother in the video for the sake of time. (It’s definitely not necessary, but it does ensure that you never get anything but a perfect bite 😉

      And re: fish sauce–you could absolutely try anchovy paste! Both are made from similar ingredients, but they have different flavor concentrations, so start with a teaspoon or two of paste and add more as you see fit.

  4. Stephanie on June 5, 2015 at 2:15 pm

    I’m so excited to try this – I consider myself a decent cook but ask me to whip up chicken breasts and I freak out!

    • Serena_Wolf on June 5, 2015 at 6:57 pm

      Right?!! “Is the chicken is cooked?” literally tops every person’s list of culinary anxieties. I’m so pumped for you to experience the joys of this method! Total game changer.

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