Chefs share techniques for cooking juicy chicken breasts

Professional chefs suggest specific techniques to prevent chicken breasts from becoming dry and tasteless. To maintain juiciness, chef Dani García recommends creating a sauce using 250 ml of meat or vegetable broth thickened with tapioca or cornstarch. This sauce can be enhanced with sautéed onion, brandy, and cheese.

Other culinary experts offer complementary advice. Enrique Sánchez suggests making small cross-cuts in the chicken before cooking to allow heat to penetrate more effectively, reducing total cooking time. He also recommends a sauce base consisting of onion, garlic, asparagus, chicken broth, lemon juice, and cream. Marta Verona emphasizes the importance of seasoning with salt and pepper.