So, my friend, the secret to perfect chicken breast is not a secret at all. It’s a number. 165°F (or 160°F with carryover cooking). That’s it. That’s the whole magic spell. You now possess the knowledge to never, ever serve dry chicken again. You are a culinary hero. You are a kitchen wizard. You are the person everyone wants to invite over for dinner.
Go forth. Grill. Roast. Sauté. Thermometerize. You’ve got this. And when you bite into that perfectly cooked, succulent piece of chicken, remember: you didn’t just cook a meal. You conquered the poultry. Now go eat and be happy. You earned it.
