No, chicken breast does not get softer the longer you cook it. In fact, the opposite is true. Chicken breast is a lean meat with relatively little fat, and overcooking it can lead to dry and tough results.
When chicken breast is cooked for too long, the muscle fibers contract and expel moisture, resulting in a dry and rubbery texture. The key to cooking chicken breast to a tender and juicy consistency is not to overcook it.
To achieve moist and tender chicken breast:
Use a meat thermometer: Cooking chicken breast to an internal temperature of 165°F (74°C) ensures that it's fully cooked while avoiding overcooking.
Cook at the right temperature: Cooking chicken breast over medium-high heat helps to seal in the juices and prevent excessive moisture loss. Pan-searing, grilling, or baking at moderate temperatures are good cooking methods for chicken breast.
Brine the chicken: Brining the chicken breast in a saltwater solution before cooking can help improve its moisture retention and tenderness.
Pound the chicken: If you have thick chicken breasts, you can pound them to an even thickness. This helps the meat cook more evenly and reduces the risk of overcooking the thinner parts while waiting for the thicker parts to cook through.
Rest the chicken: After cooking, allow the chicken breast to rest for a few minutes before slicing or serving. This resting period allows the juices to redistribute within the meat, resulting in a juicier and more tender chicken breast.
By following these tips, you can avoid overcooking chicken breast and enjoy a tender and flavorful meal.