I asked 3 chefs how to make chicken taste better and they all said the same thing

Chicken can often end up dry and bland, but three professional chefs say there's a simple way to make it tender, juicy and full of flavour.

Rather than relying on heavy marinades and a cupboard full of spices, they recommend a straightforward method that enhances the meat's natural taste. The technique promises moist, tender chicken breasts, and it works whether you've got just 20 minutes or time to leave it overnight, so you can even use it when you're in a pinch.

They said the secret is brining. You may associate their solution with tinned goods, but chefs swear it works.

It works by drawing moisture from the meat, which slightly alters the protein structure, allowing it to absorb and retain more moisture during cooking. For a dry brine, rub salt over a chicken breast, or for a wet brine, submerge the breast in salt water.

Demetrius Brown, chef and restaurant owner, told Simply Recipes: "Brining chicken breast is a must, [because] it will add much-needed moisture and additional flavour."

He recommended a wet brine using four cups of water, a quarter cup of salt, two tablespoons of sugar, ten peppercorns, three cloves of smashed garlic, and the peel of half a lemon.

Boil the mixture, let it cool, and then submerge the chicken breasts in the solution overnight. Ensure the chicken breasts are air-dried before cooking the next day.

Sean Thompson, the executive chef at a New York restaurant, agreed. He said brining is the "main thing" he always recommends for cooking chicken.

"Not only does it ensure that the breast is moist and flavorful, it's also forgiving if you perhaps slightly overcook the breast."

Brian Carson, the chef at an Atlanta restaurant, was also a fan, although he recommended dry brining, which takes just 20 minutes. He suggested adding around one teaspoon of salt per chicken breast, per side, before placing it in the fridge.

For the best flavour, the chefs recommended using bone-in, skin-on chicken breasts.