Q: I know they’re one of the best ways to get high protein without fat, but every time I see the words “boneless, skinless chicken breasts,” I can’t help but thinking of boring, rubbery, tasteless meat. Is there hope?
A: Virtually fat-free, boneless, skinless chicken breasts are a great option for those watching calories, fat, and cholesterol. But we agree that it’s a tricky cut to keep tender—unfortunately, that natural leanness can, more often than not, lead to dried-out, leathery meat.
However, we discovered we could get a flavorful browned crust with a moist, juicy interior by using a high-low approach. As exemplified in our Mediterranean-tinged sautéed chicken breasts recipe, start with a smoking hot pan for the first side of the breast to develop a golden brown exterior and then turn down the heat to medium for the second side. While the second side slowly browns, the interior gently cooks through without drying out.