Dan shows you failproof ways to cook boneless chicken breasts to achieve flavorful, moist, and tender meat—every time.
Browse all What’s Eating Dan? recipes:
Get our Pan-Seared Chicken Breasts:
Get our Grilled Chicken Breasts recipe:
Get our Sous Vide Poached Chicken recipe:
Get our Vietnamese-Style Caramel Chicken recipe:
Get our Warm Tomato-Ginger Vinaigrette recipe:
FSIS Cooking Guideline for Meat and Poultry Products:
Buy our winning chefs knife:
Buy our winning chefs knife in the ATK Shop:
Buy our winning wok:
Buy our winning non-stick skillet:
Buy our winning stainless skillet:
Buy our winning carbon steel fry pan:
Buy our winning cast iron:
Buy our winning tongs:
Buy our winning nonstick-safe spatula:
Buy our winning wood cutting board:
Buy our winning glass baking dish:
Buy our winning whisk:
Follow Dan on Instagram:
Follow Dan on Twitter:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: