7 Easiest Ways to Cook Chicken Breasts—Grilled, Fried, and More

Winner, winner, chicken dinner! It's got its own slogan for a reason. Chicken breasts are an all-around favorite in many cooks' homes because they're quick-cooking and lean. The meat is versatile and can be dressed up or down, say for entertaining or a weeknight meal. Ahead, we're sharing the easiest ways to cook chicken breast, from grilling and frying to roasting, so you can whip up dinner in a snap.

Types of Chicken Breast

When it comes to choosing chicken breast at the store, you'll be faced with two main options: bone-in and boneless. Since you'll choose which type of chicken breast based on your preferred cooking method, it's important to know the difference. Here are the differences between the two options and everything you need to know before transforming them into tonight's dinner.

Boneless Chicken Breast

Boneless chicken breasts are a go-to because they cook quickly, faster than chicken thighs and bone-in chicken breasts. They're often found skinless, which makes them leaner than their bone-in counterpart, which usually comes with the skin on.

Boneless chicken breasts are of course fine on their own, yet preferred for dishes where chunks or shreds of chicken will be added, such as salads, stews, soups, or casseroles. That's not to say you can't cook a bone-in chicken breast for these types of dishes and cut around the bone once cooked.

Bone-In Chicken Breast

The major perk of bone-in chicken breasts is that they can result in juicier, more tender meat. The rib bone is still attached, which helps to distribute heat evenly, yielding the sought-after tender meat. This is why you're more likely to spot it on a menu of a nice restaurant.

And as previously noted, bone-in chicken breasts are not as lean as boneless due to the fatty skin, but the skin imparts flavor and locks in moisture in the bone-in option—think of it as a protective shield.

They also happen to be less expensive than boneless chicken breasts since the latter requires more processing. Bone-in chicken breasts are a great option when it's taking center stage on a plate and served whole or sliced.

How to Broil Chicken Breasts

Because broilers can vary, make sure to keep a close eye while broiling to avoid burning and overcooking. Broiling, although effortless and quick, might not yield the juiciest chicken, so be sure to brush with oil before broiling, use your favorite marinade, and/or pair it with a creamy sauce for serving. Remember that bone-in breasts take a bit longer to cook, add five minutes to the cooking time before checking the temperature.

1. Preheat the broiler with one oven rack in the middle position. If broiling skin-on chicken, position another rack 6 inches from the heat source.
2. Line a drip pan with aluminum foil and set the broiler pan on top. Coat the pan with vegetable oil.
3. Lightly brush chicken breasts with olive oil and season with salt and pepper on both sides.
4. Broil on the middle rack, turning halfway through until chicken is golden in spots and an instant-read thermometer inserted in the thickest portion of breast registers 165 °F, 12 to 18 minutes depending on thickness. If broiling skin-on chicken, move the pan to the upper rack halfway through cooking with the chicken skin-side up.

How to Poach Chicken Breasts

Cooking breasts gently in just simmering water, along with a handful of aromatics, keeps the meat juicy and tender sans any added fat. Adding sliced lemon, chunks of carrot and celery, or/and half a yellow onion boosts flavor. Both bone-in and boneless are fair game here.

1. Place chicken in a saucepan or straight-sided skillet and add enough water to cover by 1 inch.
2. Add aromatics to the saucepan, such as bay leaves, peppercorns, sprigs of fresh parsley, thyme, or rosemary, and a pinch of salt.
3. Bring to a gentle simmer over medium-high heat. Reduce heat to medium and keep a gentle simmer at a temperature between, 170°F to 180°F.
4. Cook, skimming any foam from the surface, until breasts register 165°F on an instant-read thermometer, 15 to 18 minutes.

How to Grill Chicken Breasts

The secret to succulent chicken breasts on the grill is gently pounding them to an even thickness. Start with boneless, skinless chicken breasts and they'll be ready in a snap. You can also grill bone-in breasts, but they may take a little longer to cook. This cooking method is great for cookouts or a speedy weeknight summer dinner.

1. Preheat grill to medium‐high (375°F to 450°F).
2. Brush grates with vegetable oil.
3. Pound boneless, skinless chicken breasts between two layers of plastic wrap to an even thickness, about ½-inch.
4. Brush chicken breasts with olive oil and season with salt and pepper.
5. Cook until grill marks appear, about 2 minutes. To create a cross-hatch pattern, rotate the chicken 45 degrees and continue cooking, until grill marks appear, about 2 more minutes.
6. Flip and grill until an instant-read thermometer inserted in the thickest portion of the breast registers 165 °F, 3 to 5 minutes more.

How to Fry Chicken Breasts

Hands-down delicious, the one and only way to fry chicken breasts is to coat them in a seasoned breadcrumb mixture. Enjoy them as is, with a squeeze of lemon or over a salad, or let it be the start of a satisfying sandwich or chicken Parmesan. While we prefer boneless chicken breasts for frying, if you choose to go for bone-in, you'll need to cook it for longer.

1. Pound boneless, skinless chicken breasts between two layers of plastic wrap to an even thickness of about ½-inch.
2. Beat 2 large eggs with a pinch of salt and several grinds of pepper in a shallow dish. Stir about 2½ cups of panko, a generous pinch of salt, and several grinds of pepper in a separate dish.
3. Dip one chicken breast at a time in the egg mixture and turn to coat. Let excess drip off. Dredge chicken in panko, pressing gently to coat.
4. Fill a large heavy-bottomed skillet with about 1-inch vegetable oil and heat over medium-high. To test if the oil is hot enough, add a pinch of panko to the oil. If it sizzles immediately, it's ready to go.
5. Add chicken in batches to hot oil. Cook, turning once and adjusting heat to retain temperature (if it's smoking, it's too hot), until golden brown and cooked through, 4 to 5 minutes per side.
6. Transfer to a wire rack and season with a pinch of salt.
7. Repeat with the remaining chicken, adding more oil if needed.

How to Bake Chicken Breasts in the Oven

A hands-off method is always a good one, and this roasted chicken breast method is one to keep on hand. Try it with either boneless or bone-in chicken breasts, but remember that the skin on the chicken acts as a protective shield, locking in moisture and yielding lots of flavor. Add even more flavor by mixing ground spices with olive oil before brushing on the chicken, or simply roast it with lemon slices and woody herbs, like thyme or rosemary.

1. Preheat oven to 425°F.
2. Place chicken on a large rimmed baking sheet. Brush with olive oil and season with salt and pepper.
3. Roast, until an instant-read thermometer inserted in the thickest portion of the breast registers 165°F, 20 to 25 minutes.
4. Let rest for about 5 minutes before serving.

How to Pan-Sear a Chicken Breast on the Stove

Although not a must, pounding boneless chicken breasts to an even thickness will ensure even (and faster!) cooking. However, it's best to leave a bone-in skin-on chicken breast as is, but there is some light prep to be done to make sure the breasts fit flat in the skillet.

Cut away the row of rib bone with kitchen shears or a paring knife, and find the little parts of the wishbone along the center where the breast was split and cut in half. If cooking a bone-in breast, start searing skin-side down, and flip once the skin is golden brown about five minutes.

1. Pat chicken breasts dry with a paper towel. Season with salt and pepper.
2. Heat a generous drizzle of olive oil in a large skillet, preferably cast iron, over medium.
3. Add chicken breasts and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip and continue to cook, until an instant-read thermometer inserted in the thickest portion of the breast registers 165°F, 6 to 8 minutes depending on thickness and if cooking bone-in breasts.
4. Let rest for about 5 minutes before serving.

How to Air Fry Chicken Breast

Air frying is a fast, healthier way to cook juicy, whole boneless chicken breasts in just under 15 minutes. If you're planning on airfrying bone-in chicken breasts, add 5-10 minutes to the time, and check with a meat thermometer to ensure it's done. The only downside with the air fryer method is you'll only be able to fit two breasts in the basket.

If you're looking to feed more than two to four people, this may not be the right method for you. Once cooked to an internal temp of 165°F, quickly take the breasts out of the air fryer to stop it from overcooking.

1. Preheat the air fryer to 400°F.
2. Pound boneless, skinless chicken breasts between two layers of plastic wrap to an even thickness of about ½-inch.
3. Brush both sides of the chicken breasts with oil. Then, sprinkle on your desired seasonings (salt, pepper, paprika, garlic, etc.) on both sides and rub it in using your hands.
4. Place chicken breasts into the air fryer basket and let cook for 7 minutes, then flip. Cook for 5 more minutes, then check the internal temperature with a digital thermometer to ensure it is at 165°F; If not, let cook for 1-2 more minutes.
5. Remove chicken breasts from the basket and let cool for 5 minutes.
6. Serve and enjoy!