Every Way To Cook Chicken Breast (30 Ways)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Identify if chicken is brined or not.

Prepare the brine by whisking together brown sugar, salt, peppercorn, spruce, rosemary, crushed bay leaf, thyme, crushed garlic, soy sauce, and water.

Add a quarter of lemon and half a bunch of parsley to the brine mixture.

Submerge chicken breast in the brine and refrigerate overnight.

After brining, pull the chicken out and pat dry.

Lightly season the chicken breast with salt.

Cook the chicken breast by searing on one side, then flipping to the other side until it reaches an internal temperature of 165°F.

Vote on the brined vs unbrined chicken.

For air fryer method: Preheat air fryer to 400°F, cook chicken for 15 minutes, flipping halfway through.

For George Foreman method: Preheat grill, spray with oil, add brined chicken, and cook until the light turns green (about 5 minutes).

For slow cooker method: Brush chicken with oil and dry seasoning, add chicken stock, cover, and cook on high for 3 hours and 20 minutes.

Shred chicken using a hand loader after cooking in the slow cooker.

For pressure cooker method: Heat oil in the pressure cooker, sear chicken on both sides, add chicken stock, cover, and cook on high pressure for 10 minutes.

For seared method: Heat oil in a skillet, season chicken, sear for 2-3 minutes on one side, then flip and continue cooking until done.

For grill pan method: Sear seasoned chicken in a hot grill pan, quarter turn for grill marks, then flip and repeat.

For sous-vide method: Season chicken, vacuum seal, and cook in immersion circulator at 145°F for about 1 hour, optionally sear for color after cooking.

For steaming method: Season chicken, place in a steamer basket, and cook until done.

For braised method: Sear skin-on chicken in a heavy bottom pot, add French Holy Trinity vegetables, deglaze with white wine, add chicken stock, and braise for 20-30 minutes.

Remove chicken, reduce stock, emulsify with butter, and plate chicken on top with a kiss of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens