When you need to turn out a fast, tasty and healthful weeknight dinner, it ought to be so easy to reach for skinless, boneless chicken breasts.
They cook quickly, you can do endless things with them and while they cost a little more than other cuts, what you get is all meat, no waste.
Except for the downsides: Skinless, boneless chicken breasts can be boring. If you overcook them, you end up sawing away at a plank of compressed leather. With no bone or skin, you don’t get much to carry flavor, either. (Yes, I know – you could cook a skin-on breast and throw away the golden, crispy skin, but let’s face it: It’s golden, crispy skin. Who has the willpower to resist that?)
I decided to hit the kitchen with a big tray of naked breasts and figure out what really makes a difference in turning them into fantastic weeknight dinners.