We’ve all suffered through cardboard-dry chicken breasts. We do it because periodically we commit (or recommit or re-recommit) to healthy eating. And boneless, skinless chicken breasts are a fine and filling lean protein well suited to the job.
Except for one thing … because boneless, skinless chicken breasts are so lean, they overcook and dry out heartbreakingly fast. Doesn’t seem to matter whether I grill them or bake them or saute them. I always end up with dry, chewy and unpleasant chicken breasts. No wonder everyone gets irritable when they’re trying to eat healthy.
But I have a secret for cooking chicken breasts that produces moist, tender meat every time. In fact, it’s so foolproof and effortless, you don’t even need to watch the clock. Though the chicken takes just 30 minutes to cook, you can let them go for as long as an hour and you won’t risk ruining them in the slightest.
The secret? Poaching the breasts in a blend of stock, wine and seasonings. But my poaching technique is slightly different than what you’re used to. And that’s what makes it so forgiving.