Perfectly Moist and Juicy Steamed Chicken Breast. Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Need some chicken for a salad, or. #howtocookchicken #chicken #chickenbreasts.

Brining chicken is super-easy, it makes your chicken extra juicy, and best of all, it can be effectively done in just So easy and the chicken is indeed very moist! The brining and high heat are right on the money. I have made this recipe several times, shared it with others, and it never fails to come out perfectly! You can Have Perfectly Moist and Juicy Steamed Chicken Breast using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Perfectly Moist and Juicy Steamed Chicken Breast

It's 1 of large boneless chicken breast.
It's 1/2 tsp of salt.
What You needis 1 slice of fresh ginger (or try a bay leaf and thyme).
It's 1 of green onion top or 1/4 onion sliced.
It's 50 ml of white wine, sake, or water (a bit less thatn 1/4 cup).
Lets Go Prepare to taste of pepper.

Don't overcook — overcooked chicken breast is not anyone's favorite thing, but is somewhat difficult to do in the Instant Pot because the steam provides such a I use cooked chicken breast in so many recipes, I was happy to find your Instant Pot direction for perfectly moist and great tasing chicken. Chicken breast doesn't have to be tough and dry. Make the juiciest, most moist chicken breast ever with crispy skin guaranteed. Finish in oven for a even cooking and ensuring no dry meat.

Perfectly Moist and Juicy Steamed Chicken Breast step by step

If you have time, I highly recommend sprinkling the chicken with salt one day before. This lets the flavor soak in and makes the meat more tender..
It's not necessary, but I usually cut a couple of shallow slices, or poke holes into to the thickest parts of the breast to help make sure the heat reaches through the entire piece..
Add onion tops, ginger and chicken skin-side down to a heavy pot. If you didn't salt the chicken the day before, sprinkle in the salt now and pour in the wine/sake/water..
Bring the wine/sake/water to a simmer on medium heat. Cover with lid, turn heat to low and let cook for 5-6 minutes..
After 5 minutes, turn off heat and let the pot sit as is, with the lid on. It usually takes 10-15 minutes for the chicken to finish, depending in how big the breast is and whether or not you cut small slices in it..
Cut into the thickest part to make sure the chicken is cooked. If it's still too pink, recover pot and let sit for a few more minutes. (or steam for another 1 minute).
Once it's done, slice into pieces or pull apart with fingers. Sprinkle on some pepper if you like. You can eat right away or save any chicken that you don't use right away in the refrigerator for a couple of days! To keep it moist, save the chicken along with the juices from the pot..

Rest the chicken to let the juices redistribute itself. So I took a bite of the perfectly pan seared oven roasted. Perfectly Moist and Juicy Steamed Chicken Breast Recipe by Felice. Great recipe for Perfectly Moist and Juicy Steamed Chicken Breast. Briefly steaming chicken in white wine, sake, or water and letting the residual heat slowly cook the meat prevents it from drying out.