Best Chicken Recipe: How to Get Juicy, Flavourful Chicken Every Time

If you’re tired of dry chicken, you’re in the right spot. This guide shows the easiest tricks to keep chicken moist, whether you bake it, pan‑sear it, or use a mix of both. No fancy equipment needed – just a few pantry basics and a bit of timing.

Why covering chicken matters

Covering chicken with foil or a lid traps steam. The steam keeps the meat from losing moisture, especially in the early part of the bake. If you skip the cover, the surface dries out fast and the inside can stay under‑cooked.

Here’s a quick method: place the chicken pieces in a shallow pan, drizzle a little oil, then slap a sheet of foil on top. Bake at 180 °C (350 °F) for the first 20‑minutes. After that, pull the foil off and let the skin brown for another 10‑minutes. You get a crisp top and a juicy interior.

Don’t over‑cover for the whole cook. Too much steam can make the skin rubbery. The two‑stage approach gives the best of both worlds – moisture inside, crisp outside.

Baking vs pan‑searing: which wins?

Both methods have perks. Baking is hands‑off, perfect for a crowd or when you need to free up the stove. Pan‑searing gives a quick, caramelized crust and works great for thin cutlets or breasts.

Try this combo: start with a hot skillet, add a splash of oil, and sear the chicken for 2‑3 minutes per side. Then move the pan (or transfer the pieces) to a pre‑heated oven at 190 °C (375 °F) for another 8‑10 minutes. You lock in flavor from the sear and finish cooking evenly in the oven.

When you choose one method over the other, think about the result you want. If you crave a crunchy skin without extra steps, go straight to the oven and use the foil trick above. If you love that deep brown crust, start with a sear.

Seasoning is the secret sauce. A simple mix of salt, pepper, garlic powder, and a pinch of smoked paprika works on any method. Rub it in before cooking, and you’ll notice a big flavor jump.

Don’t forget internal temperature. Aim for 75 °C (165 °F) at the thickest part. Use a quick‑read thermometer; it takes seconds and saves you from guessing.

Finally, let the chicken rest for 5 minutes after it’s out of the heat. Resting lets the juices redistribute, so you won’t end up with a puddle on the plate.

With these tips – cover when you bake, sear first if you want that crust, and keep an eye on temperature – you’ll have a go‑to chicken recipe that’s always juicy and tasty. Give it a try tonight and see how easy great chicken can be.