How to Braise Chicken Breasts
This easy braising method keeps chicken breasts tender and juicy and creates a versatile base for soups, casseroles, salads, and more.
Servings: 4 braised breasts
Calories: 154kcal
Equipment
Ingredients
- Olive or vegetable oil
- 4 boneless, skinless chicken breast halves around the same size
- 1/2 cup dry sherry, dry white wine, water, chicken broth, or tomato juice
- Seasonings and aromatics, e.g. herbs (bay leaf, parsley, cilantro, rosemary, etc.), garlic, onion, or shallots
Instructions
- Lightly coat the bottom of a large, flat-bottomed skillet (cast iron works well) with oil and heat over medium-high heat.
- Add the chicken breasts in a single layer and cook for about 1 minute per side, just until lightly browned.
- Add the braising liquid of your choice along with any seasonings. Bring the liquid just to a boil, then immediately reduce the heat to a gentle simmer.
- Cover the pan and cook until an instant-read thermometer inserted into the thickest part of the chicken reads 160–165°F, anywhere from 10 to 20 minutes, depending on the thickness of the breasts.
- Remove the pan from the heat and let the chicken rest in the braising liquid for about 5 minutes.
- Transfer braised chicken to a plate and let it cool just until it’s comfortable to handle before slicing or shredding. Alternatively, cool completely, place in an airtight container, and refrigerate until ready to use.
Notes
Optional seasoning: Kosher salt. Lightly salting the chicken before searing helps build flavor. Go easy if your braising liquid or finished dish is already salty.
How Long to Braise Chicken Breasts
Boneless chicken breasts can take anywhere from 10 to 20 minutes to braise, depending on their thickness. Thinner breasts will be done closer to the lower end of that range, while thicker pieces will need a few extra minutes. Cooking longer won’t make them more tender and can dry them out, so start checking early. How to Tell When Braised Chicken Breasts Are Done
Braised chicken breasts are done when they reach an internal temperature of 160–165°F. Visually, the meat should look opaque throughout and feel tender when gently pressed, not firm. Using an instant-read thermometer is the best way to check doneness; cutting into the chicken releases juices and can dry it out. Success Tips for Braising Chicken Breasts
Boneless chicken breasts can take anywhere from 10 to 20 minutes to braise, depending on their thickness. Thinner breasts will be done closer to the lower end of that range, while thicker pieces will need a few extra minutes. Cooking longer won’t make them more tender and can dry them out, so start checking early. How to Tell When Braised Chicken Breasts Are Done
Braised chicken breasts are done when they reach an internal temperature of 160–165°F. Visually, the meat should look opaque throughout and feel tender when gently pressed, not firm. Using an instant-read thermometer is the best way to check doneness; cutting into the chicken releases juices and can dry it out. Success Tips for Braising Chicken Breasts
- Use low heat. Once the liquid boils, immediately reduceheat to a gentle simmer, which keeps the chicken tender; higher heat can toughen it.
Cover the pan. Trapped steam helps the chicken cook evenly and stay moist.
Closely watch the cook time. Boneless breasts cook more quickly than other cuts, and overcooking is the quickest way to dry them out.
Rest cooked chicken briefly in the liquid. About 5 minutes off the heat, resting in the liquid, helps the chicken stay juicy before you remove it to cool.
Nutrition
Calories: 154kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 133mg | Potassium: 441mg | Sugar: 0.3g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg