Why your chicken breast is always dry – chefs explain the fix

Chicken breast tasting less juicy and more dry? Achieve moist, flavourful meat with Barney's quick fixes

Food & Nutritions Oct 8, 2026 0 4 Add to Reading List

Why your chicken breast is always dry – chefs explain the fix

Chicken breast is one of the UK's favourite cuts of meat, appearing in countless dishes thanks to its lean, low-fat appeal. But because it dries out easily when overcooked, it can quickly become chewy and tough. It's a common kitchen dilemma: are home cooks missing the warning signs and is there an easy fix?

To find out how to turn chicken breast from dry and tough to plump and tender, we turned to Barney Desmazery, Good Food’s longest-serving team member and resident chicken expert.

See our guide on how to cook chicken breast for more help.

Why is chicken breast is often dry?

Barney believes the most obvious reason why your chicken breast is dry is due to the fact that you're overcooking it. "You're also applying a piece of meat to the wrong cooking method," he says. "Chicken breast is a lean piece of meat – how you're cooking it will matter. Personally, I don't think chicken breasts should be just pan-fried and cooked. I think chicken breasts suit things that are already saucy.

"If you do want to keep it super succulent, you can wet brine it – to put it into a water solution or a buttermilk solution, which then keeps it super plump.

"I do notice that people tend to use chicken for the wrong dishes. People tend to pick up a packet of chicken breasts for a dish such as a stir-fry but actually you are better off with boneless, skinless chicken thighs than you are with chicken breast because they don't dry out as much and they have more flavour. You just need to cook them for longer and make sure they are completely cooked. They're also slightly cheaper."

Barney notes that Western countries have historically preferred chicken breast due to being lean and low in fat, while in Southeast Asian countries, chicken wings and thighs are instead considered a prime cut. But this pendulum is swinging. "[The UK] is starting to come around to chicken wings – if you look at the rise in places like Wing Stop, we're starting as a nation to understand that there is more to chicken than dry chicken breast," he says.