Chicken breast is a lean muscle, which means it has very little fat to keep it moist during cooking. When you overcook it, the proteins tighten up and squeeze out all the water, leaving you with that dreaded dry texture. Think of it like a sponge: heat pushes the water out, and once it’s gone, it’s gone.
The magic number for perfectly cooked chicken breast is 165°F (74°C) internally. That’s the sweet spot where it’s safe to eat but still juicy. But before you even turn on the stove, there are a few tricks to set yourself up for success.
