How to Cook Chicken That Stays Juicy: Breasts, Thighs and Leftovers

The short answer: make the pieces an even thickness, season them, cook over medium-high heat, and take them off as soon as a thermometer reads 165°F (74°C) in the thickest part. Most dry chicken is simply overcooked chicken.

Breasts or thighs?

Thighs have more fat and connective tissue, so they stay moist even a little past 165°F, and the extra heat softens the connective tissue. Breasts have almost no margin for error.

Four habits that prevent dry chicken

1. Even out the thickness

A whole breast is thick at one end and thin at the other, so the thin end overcooks while the thick end catches up. Slice it horizontally into two thinner cutlets, or put it between two sheets of parchment and pound the thick end with a rolling pin until the whole piece is about ½ inch thick.

2. Salt with intention

Salting well ahead, from about an hour to a day before cooking (in the refrigerator), seasons the meat more deeply and helps it hold moisture. If you don't have time, salt right before it goes into the pan. Both work; the main thing is not to skip seasoning.

3. Dry the surface and don't crowd the pan

Pat the chicken dry with paper towels so it browns instead of steaming. Leave space between pieces, and cook in batches if needed. Let it sear undisturbed until it releases easily from the pan.

4. Use a thermometer

An instant-read thermometer removes the guesswork. Insert it into the thickest part, away from bone. USDA's safe minimum for all poultry is 165°F (74°C). Rest the chicken for a few minutes before cutting so the juices settle.

Handle raw chicken safely

• Don't wash raw chicken. USDA does not recommend it: in a USDA observational study, 60% of participants who washed raw poultry left bacteria in the sink, and 26% then contaminated a salad made afterward. Cooking is what kills bacteria.
• Thaw safely: in the refrigerator (allow about a day), or in its sealed package in cold water, changing the water every 30 minutes and cooking it right away. Never thaw on the counter.
• Keep it separate: use a separate board for raw chicken, and wash hands, boards and knives with hot, soapy water after contact.
• Refrigerate raw chicken on the bottom shelf and cook it within 1 to 2 days of purchase, or freeze it.

Weeknight chicken ideas

• Garlic butter chicken bites: bite-size breast pieces seared and tossed in garlic butter, about 25 minutes.
• Skillet lemon herb chicken thighs: seared thighs with a quick lemon and garlic pan sauce.
• One-pot garlic chicken and rice: chicken and rice cooked together in broth.

Using leftover or rotisserie chicken

Refrigerate cooked chicken within 2 hours and use it within 3 to 4 days, or freeze it. Shred it into 20-minute chicken noodle soup, fold it into quesadillas, or toss it with rice and vegetables. Add cooked chicken near the end of a recipe so it heats through without drying out, and reheat leftovers to 165°F (74°C).

Troubleshooting

• Chicken sticks to the pan: it was moved too early or the pan wasn't hot enough. Wait until the underside browns and releases.
• Outside is brown but the inside is underdone: the pieces are too thick for high heat. Lower the heat and cover the pan for a few minutes, or finish thick pieces in a 400°F (200°C) oven.
• Pale, steamed chicken: the surface was wet or the pan was crowded.