Chicken breasts are a fan-favorite in the kitchen due to their adaptability and neutral flavors, lending themselves perfectly to a variety of culinary creations. Whether they're pan-seared, poached, stir-fried, roasted, or grilled, their swift cooking time and tender meat make for a dependable dish. Top it off with a quick sprinkle of seasoning or an advance marinade to elevate the taste. Here's your complete guide on how to cook chicken breasts to perfection, every time.

If roasting chicken breasts seem challenging due to the timing needed for a succulent interior paired with a golden-brown exterior, there's a kitchen trick you can use - initially sear the chicken on the stove, then swiftly shift your oven-proof skillet into the oven. Be it skinless or skin-on breasts such as Apple Cider-Glazed Chicken Breasts, this method is fail-proof. Once in the oven, opt for an 8-12 minute roasting for boneless breasts or 12-15 minutes for bone-in breasts.

The air fryer is another effective tool for cooking chicken breasts; it heats up quickly sans the constant vigilance required for pan-searing. This miniature convection oven swirling hot air around the meat allows for a nicely browned exterior coupled with a juicy center. A large boneless, skinless piece will take around nine minutes, while a smaller piece will take just six or seven minutes. For bone-in breasts, you'll want to extend the cooking time slightly and start checking after about 11 minutes.

While searing chicken breasts on the stove, maintain a medium-low to medium heat to avoid over-browning before the inside has properly cooked. Larger boneless, skinless chicken breasts will take around 30 minutes, while smaller ones approximately 20-25 minutes. Ensure even cooking by avoiding overcrowding on the skillet, and remember to flip the chicken breasts halfway through.

For grilling enthusiasts, a two-zone grill, with one side lit and the other unlit, is the best method for cooking these beloved poultry pieces. Start cooking the chicken over the unlit side, covered, until nearly cooked- think 30 minutes for bone-in breasts, and 20 minutes for boneless breasts. Finish the chicken off with a two-minute sear over the flame for an appealing browned exterior.

Regardless of cooking method, prevent dry and overcooked meat by removing the chicken from heat once an instant read thermometer measures an internal temperature of 160°F. Let the cooked breast sit for five minutes; during this brief respite, the meat's juices will redistribute and the internal temperature will rise to the USDA recommended 165°F. This brief break essentially guarantees perfectly cooked chicken breasts every time.