How To Cook A Juicy Chicken?

When you want to cook chicken, it is essential to know the correct temperature. White meat should be 150 degrees F, while dark meat should be 175 degrees F. You can use an instant-read thermometer to check the internal temperature. You can insert the thermometer into the thickest part of the thigh to ensure even cooking. Ensure that the thermometer is not touching any bone, or the chicken may not be cooked thoroughly enough.

Chicken Nutrition Facts

chicken nutrition facts

How To Cook A Juicy Chicken?

It’s juicy, savory, and far from dull. In the kitchen, knowing how to cook chicken properly is a prerequisite. Every time you use this sear and bake procedure, you’ll get excellent chicken. Allow me to demonstrate. It took me a long time to figure out how to cook chicken breasts properly, and I learned a few essential points to prepare the moistest and juicy chicken breasts from all the overcooked chicken I’ve eaten over the years.

I’m here to share the tricks I’ve picked up along the way, so you never have to eat another bland, rubbery, overcooked chicken again!


  1. Preheat the oven to 300 degrees F.
  2. Place the chicken in a big resealable bag or wrap it in plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to an equal thickness. Season the chicken with salt and pepper to taste.
  3. Over medium-high heat, heat a medium skillet with a cover. Swirl in the oil to coat the skillet. Cook for 1 minute without moving the chicken in the skillet. Cook for another minute on the other side. Add the chicken stock, close the top, and place the pot in the oven. Cook for 8 minutes, covered.
  4. Place the pan on the cooktop (without heat) with the lid still on and leave for another 8 minutes without raising it. The chicken should be at 165 degrees F after 8 minutes. Cut into slices and serve.

What Kind Of Chicken To Use?

I am a great believer in starting with high-quality ingredients and working your way up to a fantastic final dish. When it comes to chicken, quality matters not only in taste but also in texture, I know it’s more expensive, but I swear you’ll notice the difference. I aim to get antibiotic- and hormone-free chicken that has been given a vegetarian diet.

This does not always imply organic; typically, organic chicken is devoid of antibiotics and hormones and is fed a USDA-approved organic vegetarian diet. If you can, go organic, but at the very least, choose chicken that hasn’t been given hormones or antibiotics and has been fed a vegetarian diet. Make sure the chicken hasn’t been injected with any broth or water by looking at the labels.

Which To Buy Fresh Or Frozen?

I prefer to purchase fresh chicken and store it in the freezer for later usage. I can see it, smell it, and know it’s a good product that way. When I buy already frozen chicken, I discover that it has been pumped with extra fluids and broth, which gives it an unpleasant texture when cooked. In my opinion, fresh boneless skinless chicken breasts are always preferable.

How To Defrost Chicken?

If you’re using frozen chicken, make sure it’s completely defrosted before cooking. The day before I want to cook, I transfer it from the freezer to the refrigerator, and it’s generally fully defrosted after 24 hours. Place the chicken packet in a dish or plate to catch any dripping chicken liquid. Salmonella should not be present in your refrigerator!
If you need to thaw the chicken faster, run it under cold running water or soak it in a dish of cold water. If you run hot water over the chicken, you risk putting it in the temperature danger zone, between 40°F and 140°F, where germs develop most quickly.
If you’re wondering how to cook frozen chicken, I recommend avoiding it. Although the USDA recommends cooking chicken from frozen, I usually let it defrost thoroughly before cooking. This allows me to maintain consistency in my cooking methods, temperatures, and timings. It also preserves the appropriate texture better than cooking from frozen, in my opinion.

Important Points To Remember


Here are some essential points to remember:

  • You should also make sure to let your chicken rest after cooking it. This is a recommendation that chefs all agree upon. This step will ensure that the meat retains moisture and retains its flavor. Tent the chicken with foil after completing the cooking process and allow it to sit for about 15 minutes.
  • Once you have finished cooking your chicken, you should always let it rest. Many chefs agree on this tip, and it is an easy way to achieve a juicy, succulent chicken.
  • To ensure that your chicken is perfectly cooked, use a cutting board made specifically for meat. Rinse and wipe down the cutting board with hot soapy water and a bleach solution to sterilize it.
  • You should never forget that chicken should never be eaten raw. Although poultry is safe when cooked, it may contain bacteria or harmful bacteria.
  • By checking the internal temperature, you can ensure that your chicken is at its perfect temperature. Just remember that the internal temperature of the chicken should be 165 degrees F.
  • When cooking chicken, it is essential to rest after cooking. This is a crucial step that most chefs agree on, and it helps to redistribute the juices and ensure a moist and tender chicken. You should also make sure that the meat is dehydrated to avoid any potential foodborne illness.


To ensure safe food, you need to ensure that your chicken is cooked to a safe temperature. There are many different standards for chicken cooking, and a good guide will help you get the correct result. Generally speaking, 165oF is the safest internal temperature for chicken, but it is essential to check it when buying raw chicken. This is a significant factor to consider when cooking poultry.