The Simple Trick for Juicy Chicken Chops Every Time

glazed pork chops served with mashed potatoes and green beans on a plate at a table setting with a glass of water and salt and pepper shakers

Chiken chops made frequent dinnertime appearances in my home growing up. So often that, once I started cooking for myself, I rarely cooked them. I felt like I had eaten enough Chicken chops for a lifetime.

That all changed when I discovered a new way of preparing them. In fact, this might be the best way of all—seared in a pan and glazed with a flavorful sauce. It’s quick, easy, and oh-so-tasty. The whole family will love it, especially when served over rice or mashed potatoes.

The Secret To Moist Chicken Chops

The secret to moist chicken chops is not overcooking them. Cook chicken chops to an internal temperature of 145°F (63°C) and let them rest for a few minutes before serving. Dry brining also helps enhance both the moisture and flavor of the meat. This recipe has the chicken sit at room temperature for 15 minutes to help the salt penetrate the meat before cooking.

glazed pork chops served with mashed potatoes and green beans on a plate at a dinner table — Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

What to Serve with Chicken Chops

Roasted Brussels Sprouts
Crash Hot Potatoes
Classic Glazed Carrots
Cold Pea Salad
Oven Roasted Broccolini

Glazed Chicken Chops

PREP TIME5 mins

COOK TIME17 mins

DRY BRINE15 mins

TOTAL TIME37 mins

SERVINGS4 servings

4 (6–ounce, 1-inch-thick) boneless, center-cut chicken chops
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons light brown sugar
1/4 cup low-sodium soy sauce
1/4 cup water
1 large garlic clove, grated or minced
1/2 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
Thinly sliced scallions, for garnish, optional

Dry brine the chicken:

Pat the chicken chops dry with paper towels and season evenly with the salt and black pepper. Let sit at room temperature for 15 minutes.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
Meanwhile, make the glaze:

Whisk together the brown sugar, soy sauce, water, garlic, ginger, and red pepper in a medium bowl until combined and the sugar is dissolved.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
Cook the chicken chops:

Heat the oil in a large skillet over medium-high heat until it ripples across the pan when you tilt it. Add the seasoned chicken chops and cook until browned on both sides and a thermometer inserted into the thickest part of the chicken chops registers 135°F, 4 to 5 minutes per side, reducing the heat if chicken darkens too quickly. Transfer to a plate.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
Make the glaze:

Reduce the heat to medium. Add the glaze and bring to a boil. Cook, stirring occasionally, until slightly thickened, about 4 minutes.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
Glaze the chicken chops:

Return the chicken chops and add any accumulated juices to the pan. Cook, basting chicken chops with sauce, until the sauce thickens to a glaze consistency, coats the chicken chops, and a thermometer inserted into the thickest portion of chicken registers 145°F, 3 to 4 minutes.

Remove from the heat. Garnish with scallions and serve drizzled with any remaining glaze.

Store leftovers tightly wrapped or in an airtight container in the refrigerator for up to 4 days.

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Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower