To brine the chicken: The secret to juicy, tender chicken breast is brining your meat before cooking. The meat will absorb extra liquid and salt, enhancing the chicken’s natural flavor and making sure it won’t dry out under high heat. The salt will penetrate the entire chicken breast, so it ends up tasting great all the way through rather than just being seasoned on the outside and not on the inside. Wet brine is the classic way, but in some parts of the Deep South a dry brine - simply sprinkling the chicken with salt and seasoning - is a tradition, too. Try both and see which way you like it! Dry brining is way less messy, just as a side note.

Don't overcook the chicken:The other way to get the best breast is to ensure you aren’t overcooking your chicken. Chicken is fully cooked at an internal temperature of 165 degrees F. Use a meat thermometer to check your chicken’s internal temperature.

 As a quick tip, removing the chicken from heat at 155 to 160 degrees F and allowing it to stand for a few minutes before checking the heat again will let it cook in its own juices. Carryover cooking will bring the chicken to temperature and you’ll have it ready to eat at a totally edible temperature!

Cooking time: Depending on the size of your chicken breasts, they might require different cooking times to reach these temperatures. As a guide, small breasts of 5 to 7 ounces will cook in 7 to 10 minutes, medium breasts of 8 to 10 ounces will cook in 10 to 12 minutes, and large breasts over eleven ounces will take 12-15 minutes. Flipping the chicken halfway through cooking will also help to ensure an evenly cooked piece of meat.