Chicken breast gets a bad reputation it doesn't deserve. Cooked right, it's juicy, tender, and the perfect canvas for a dozen different dinners — and cooking it right is exactly what this page is about.
The two rules that fix dry chicken forever: pound thick breasts to an even thickness so they cook uniformly, and pull them off the heat at 160°F — they'll carry to a safe 165°F while they rest. A five-dollar instant-read thermometer will change your chicken more than any recipe can.
Start with the juicy baked chicken breast to nail the fundamentals, then graduate to Marry Me chicken — the creamy sun-dried tomato pan sauce that earned its name — or the smothered chicken with gravy for a true Sunday-supper plate.
