Perfectly juicy, tender chicken breasts are possible when you follow our simple recipe. With a few tricks, you can make the best juicy chicken at home! This method works for all cuts of chicken, but it is especially helpful for chicken breasts.
1 ½ pounds boneless, skinless chicken breasts; 2 large breasts or 3 medium
Salt, to taste
1 teaspoon chili powder, see our homemade chili powder recipe
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon avocado oil or other high heat cooking oil
Half of a lemon, quartered, optional
Take the chicken out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of fine salt per chicken breast.
Make the spice rub by combining the chili powder, garlic powder, onion powder, smoked paprika and black pepper. Liberally dust the spice rub all over the chicken.
Heat a tablespoon of oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook 2 to 3 minutes until golden. Flip, reduce the heat to low, and then splash a few tablespoons of water (or broth) into the skillet. Cover the skillet with a lid.
Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast.
Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes, cut into thick slices, and then serve with pan drippings and lemon wedges.