An expert has shared one trick that makes chicken ‘extra juicy’ (Image: Getty)
Chicken breast is a versatile and healthy protein option, often favoured for its lean meat and adaptability to various cuisines.
But, making chicken breast extra juicy involves specific techniques to lock in moisture while ensuring tenderness. If not done properly, then it can leave many disappointed.
An expert shared an easy trick to make the dish extra juicy, and the steps can be easily followed.
has shared his secret to the “juiciest chicken breasts ever” so moist they are practically “dripping with juice”.
The video has gained the attention of food enthusiasts as it showcases mouth-watering results with such easy steps.
Preparing chicken breasts can sometimes result in meat that turns out disappointingly dry (Image: Getty)
First, one needs to add seasoning and marinate the chicken breast using a mix of spices, yoghurt, lemon juice, and the “secret” ingredient.
The secret tip here is adding a pinch of baking soda to tenderise the meat fibres.
The food expert then suggests allowing the chicken to reach room temperature before searing it over medium heat with a lid on for three and a half minutes. The next step is to flip the chicken and then let it cook for more than seven minutes.
Once all this is done, he has advised to leave the chicken breast to cool down for five more minutes before placing it on the platter to serve.
Once cooked, let the chicken rest for five minutes before serving. According to @ketorecipes, this method guarantees “perfect” chicken every time.
The video has garnered over 5,000 views, with many viewers excited to improve their chicken-cooking skills.
Don’t miss… [REVEAL] [SPOTLIGHT]
SUPER JUICY CHICKEN . These are the secrets to the juiciest chicken breasts you’ve ever had: BAKING SODA, COOKING WITH LID ON, AND LETTING IT REST – these are practically dripping with juice and they’re so good Ingredients 3 chicken breasts 1/2 teaspoon baking soda 1 teaspoon oregano 1 teaspoon garlic powder 1 teaspoon smoked paprika 2 tablespoons plain yogurt Juice of 1/2 lemon Salt & pepper to taste . Here is how I made it: 1. Add 3 chicken brsts to a bowl and season with a generous pinch of salt and black pepper, 1 teaspoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of baking soda to soften up the fibers. Add 2 tablespoons of plain yogurt, the juice of half a lemon, and mix very well. . 2. Let chicken marinate for 30 minutes (outside of the fridge). By not using cold chicken, it help cook the chicken evenly. . 3. Bring a pan to medium heat. Once hot, place the marinated chicken in the pan. Cover the pan with a lid and cook for 3 minutes. This method will trap the moisture, making the chicken juicier. . 4. After 3.5 minutes, flip the chicken. Cover again, reduce heat to MEDIUM-LOW, and let them cook for another 7-8 minutes. If you used cold chicken, or if your pan wasn’t hot enough, or if your chicken was too thick, this may require more time (and not be juicy, so follow the directions and ultimately, the chicken is done when its internal temperature reaches 165°F). . 5. Once cooked, remove the chicken from the pan and place on a cutting board or a plate. Let rest for 5 minutes. Resting allows the juices to redistribute throughout the chicken, making it more tender and juicy. 6. After resting, slice the chicken breasts against the grain and serve. They should be exceptionally juicy and flavorful! . You can serve this however way you wish – with your favorite veggies, salad, or with rice, quinoa, or if you’re lowcarb/keto my @Kaizen Food Company lowcarb rice. . I usually do chicken thighs, but this is an amazing way to make regular chicken super moist! . ENJOY . . .
One enthusiast suggested using an air fryer and foil for extra juiciness, while another said: “Stop. What. Trying! ” A third commented: “Your recipes are amazing – thank you.”
If you want his , this is what he used:
- Three chicken breasts
- Half a teaspoon of baking powder
- One teaspoon of oregano
- One teaspoon of garlic powder
- One teaspoon of smoked paprika
- Two tablespoons of plain yoghurt
- Juice of half a lemon
- Salt and pepper, to season