For years I tried cooking chicken breasts every which way — pan-seared, baked, grilled — and they always turned out dry and unpalatable. Then I stumbled across a simple method from The Kitchn, and everything changed. It’s almost foolproof: gentle heat, a covered pan, and patience. I follow their timing exactly, and the result is succulent, tender chicken every single time.
I like to play with different seasoning blends for variety — in this case, I used smoked paprika and onion powder, which give the chicken a warm, mellow flavour and beautiful colour. It’s simple comfort food. I served it with a fresh green salad.
Juicy Paprika Chicken Breasts
After years of disappointment with dry chicken breasts, I finally found the method that works — every time. Gently cooked, perfectly juicy chicken with warm paprika and onion seasoning. Simple, nourishing, keto-friendly comfort food.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tsp olive oil
- 1 tsp smoked paprika
- ½ tsp onion powder
- salt and freshly ground black pepper, to taste
- lemon wedges, to serve
Instructions
Place the chicken breasts between sheets of baking paper and gently pound to an even thickness using the bottom of a jar, glass, or small frying pan.
Sprinkle both sides with kosher salt, black pepper, smoked paprika, and onion powder.
Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When hot, add the olive oil and swirl to coat the base.
Reduce the heat to medium. Place the chicken in the pan and cook undisturbed for about 1 minute, just until lightly golden underneath.
Flip the chicken, reduce the heat to low, and cover with a tight-fitting lid. Set a timer for 10 minutes — and don’t peek.
After 10 minutes, turn off the heat (or remove from the stove if using electric). Leave the lid on and let it rest for another 10 minutes.
The chicken should be fully cooked (74°C). Slice and serve with fresh lemon wedges.
Notes
- This gentle method guarantees juicy, tender chicken every time.
- The trick is to trust the process — no lifting the lid!
- Perfect with a simple green salad with feta, mint, and a drizzle of olive oil and balsamic vinegar.
Inspired by The Kitchn’s guide to moist, tender chicken breasts every time
Nutrition (per serving)
(based on 1 breast, about 150 g cooked weight)
- Calories: 210 kcal
- Protein: 36 g
- Fat: 7 g
- Carbohydrates: 1 g
- Net carbs: 1 g
- Fibre: 0 g
- Sodium: 320 mg
(Values are estimates and will vary with size of chicken breasts and seasoning used.)
