Chicken Breast

Chicken breast has a reputation problem — and it’s mostly deserved when it’s overcooked into something dry and joyless. The trick is knowing what the cut actually needs: A quick buttermilk brine, a screaming-hot pan, or a basic baking method for chicken breasts that builds a sauce around it while it cooks. Get that right and chicken breast is one of the most versatile things in your refrigerator. These recipes solve for juicy, flavorful results every time — from crispy breaded cutlets to a fast skillet piccata to a creamy baked chicken with asparagus.