> It takes time and lower heat to cook through, create good flavor, and get good texture.
This is true of dark meat like chicken thighs, but chicken breast is the exact opposite. Cooking at slowly at low (but still conventional stove or oven temperatures) will give you either juicy chicken with little to no browning or dried out chicken with sufficient browning. A chicken breast is like a single-serving steak - it requires fast cooking (although not as fast as a thin steak) to achieve proper browning without overcooking the interior.
The exception is non-conventional very slow methods like sous vide where the the meat is cooked for over an hour in a medium that is more or less the target temperature of the interior of the meat. Although this provides no browning so you'll still want to sear it very quickly over high heat.
By butchering the breast so that it's very thin and cooking it 90% on one side you can get delicious browning and juicy meat genuinely in under 5 minutes. It's a pretty great hack.
This is true of dark meat like chicken thighs, but chicken breast is the exact opposite. Cooking at slowly at low (but still conventional stove or oven temperatures) will give you either juicy chicken with little to no browning or dried out chicken with sufficient browning. A chicken breast is like a single-serving steak - it requires fast cooking (although not as fast as a thin steak) to achieve proper browning without overcooking the interior.
The exception is non-conventional very slow methods like sous vide where the the meat is cooked for over an hour in a medium that is more or less the target temperature of the interior of the meat. Although this provides no browning so you'll still want to sear it very quickly over high heat.
If you'd like to see an extreme version of this principle in action, try J. Kenji Lopez Alt's grilled chicken cutlets: https://www.seriouseats.com/five-minute-grilled-chicken-cutl...
By butchering the breast so that it's very thin and cooking it 90% on one side you can get delicious browning and juicy meat genuinely in under 5 minutes. It's a pretty great hack.