need help cooking chicken breasts

How are you cooking them? Are you cooking until internal temp is around 165?

Baking soda, no joke. Tried it for the first time yesterday and it was a game changer.

Season how you like.
Couple tbs of olive oil or butter (or both) in a large, covered skillet.
Heat oil over high heat until shimmering.
Add breasts to pan, cover, turn heat to medium. Leave undisturbed for 1-2 minutes.
Flip. Leave covered. Heat to low. Leave them alone for 10-11 minutes. Then turn off heat, leave covered, let sit for 10-11 minutes.
Eat.

I pound them to uniform thickness, and when I have time, brine them in a simple saltwater solution between 5-10% depending upon how long (higher salinity for shorter brine). I lightly brush with olive oil and season over medium hot grill or no olive oil and simply season and straight under the broiler in the oven - usually around 4 min a side will get them done. I cook to about 145F then rest a couple of minutes under foil - enough carryover to get to around 155, times will vary.

If I'm grilling, I'll usually put a dab of compound butter that goes with my spice mix on the presentation side when finishing - can't do this under the broiler, will probably catch fire.

Also make sure you buy good chicken. I am not a fan of the hard frozen breast filets bagged in freezer sections.

Only recently learned of this:
Chicken breasts have been more 'woody' than usual. Here's how to avoid buying them

so serious question...do any of yall even pay attention to macros on things? i ask because so many on here always suggest adding butter or oil to cook so many things. and when i see someone asking about how to cook chicken breast, i assume he is trying to eat healthier and it seems the standard F&D board repsonse is always......make it less healthy

not an attack on anyways, seriously wondering.

thanks
neilh

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so serious question...do any of yall even pay attention to macros on things?

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Obsessively so, to the point that I measure out the amount of olive or avocado oil or butter I use and know how much fat I just added for the whole batch I cooked. If I'm cooking for just myself, I tend to cook chicken breasts without added olive oil or butter (most often under broiler or air fryer), but if I'm cooking for guests, I'll add enough fat to add some flavor, but not to make the calorie count outlandish.

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or butterfly the thick portion of the breast

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THis, and lower temps as the prior posters mentioned. I still prefer thighs, but this makes breasts pretty damn tender and juicy

It's a fair comment but I use avocado oil when I pan fry them. I think that's "supposed" to be better for you.