If cooking chicken breast ever felt a little intimidating, you’re not alone.
Poultry needs safe handling, but with a few simple tips you can keep it juicy and fully cooked without stress. This post covers everything I personally do — from seasoning to heat control — plus the sweet soy–maple onion sauce I’m absolutely obsessed with right now.
And by the way, this chicken steak also goes insanely well with my orange tarragon sauce. I’ll be sharing that recipe soon, too.
By the way, be sure to use chicken breasts with the skin on | it makes a big difference.
How to Cook Chicken Breast Safely
Chicken (like most poultry) needs a little extra care because of salmonella.
We all want tender, juicy chicken, not a stomachache, right?
So I put together some simple tips to help you cook it safely and deliciously.
1. Keep the surface dry
For the best golden crust, make sure the chicken is really dry before it hits the pan. A quick pat-dry makes a huge difference!
2. When to salt
– Salt 30 minutes ahead : The chicken stays juicier while cooking, but you’ll need to pat-dry again right before searing because more moisture comes out.
– Salt right before cooking : Just pat-dry once, season, and straight into the pan.
3. Even out the thickenss
If one side is thicker, gently pound it so the whole piece cooks evenly.
No more overcooked edges and raw centers!
4. Cook on low heat
Chicken breast likes gentle heat.
Low to medium-low keeps it tender instead of dry.
5. Use a thermometer until you get the hang of it
It’s totally fine to rely on a thermometer, especially in the beginning.
– Take it off the pan at 68–70°C (155–158°F)
– After resting, it naturally rises to 72°C (161°F) fully cooked and safe
6. Always rest the chicken
A 10-minute rest keeps the juices inside and finishes the cooking beautifully.
Chicken Breast Steak with Sweet Soy–Maple Sauce
Ingredients
Chicken Steaks
- 2 chicken breasts about 250 g each
- Salt & pepper
- 1 tbsp oil for searing both (used pure olive oil)
- 30 g butter per pan or 30 g total if cooked together
Pan-Seared Vegetables
- 12 whole garlic cloves
- 10 pieces spring onion whites 7 cm each (Leeks can be used as a substitute)
- 1/2 tbsp oil
- Pinch of salt
Sweet Soy–Maple Sauce Mix
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 100 ml water
- 1 tsp minced garlic
- 1 tsp dried thyme optional
- ½ Cheongyang chili sliced (optional)
For the Onions
- ¼ onion thinly sliced (a generous handful)
Instructions
Make the Sauce Mix (first)
- In a bowl combine : water, soy sauce, maple syrup, lemon juice, minced garlic, thyme, and sliced chili.
- Set aside.
Prepare the Chicken
- Pat both chicken breasts dry.
- Season lightly with salt and pepper on both sides.
- Pound the thick side so they cook evenly.
Sear & Baste the Chicken
- Heat oil in a pan.
- Place the chicken skin-side down and cook on low heat for about 10 minutes, until the skin is crispy and the sides are about 80% cooked.
- Add 30 g butter, flip, and baste for 2–3 minutes.
- Remove the chicken and rest for 10 minutes.
Cook the Sweet Soy–Maple Onion Sauce
- With the heat still on, pour the prepared sauce mix into the chicken pan.
- Immediately add the sliced onions.
- Cook until the onions are soft, translucent, and glossy, and the sauce reduces to a light glaze.
Pan-sear the vegetables (separate pan while you cook the sauce)
- Heat oil in a clean pan.
- Add garlic cloves and spring onion whites together.
- Sear on medium heat until the outsides are deep golden brown.
- Season with a pinch of salt.
- Leeks can be used as a substitute.
Serve
- Serve both chicken breasts with the sweet soy–maple onion sauce
- and the pan-seared garlic + spring onions on the side.
- Perfect with mashed potatoes or keep it clean and high-protein.
Video
Q&A
Q. Do I really need to use skin-on chicken breasts?
Yes. The skin helps achieve a crisp, golden sear and protects the meat from drying out.
If you use skinless chicken, it may cook faster and turn dry more easily.
Q. What if I don’t have maple syrup?
You can use honey instead. The flavor will be slightly different, but the sauce still turns out glossy and delicious.
(If using honey, reduce the amount to 1.5 Tbsp to keep the sweetness balanced.)
Q. Can I make the sauce ahead of time?
Yes, the sauce mix can be prepared in advance. Keep it in the fridge for up to 3 days. Add the sliced onions only when you pour the sauce into the pan.
Q. Can I skip Cheongyang chili?
Absolutely. It adds a mild kick, but the sauce works perfectly without it. If you want spice, you can use red pepper flakes or jalapeño slices instead.
Q. What side dishes go well with this chicken steak?
Mashed potatoes, roasted vegetables, or a simple green salad pair really well. The sauce is versatile and works with most sides.
Try This Recipe With Me
If you want to see the exact cooking process,
Watch the full video recipe on my YouTube channel!
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