Chicken breast is a staple protein that I add to my salads, pasta, tacos or eat on its own with vegetables all the time. It is crazy healthy, filling and satisfying. Salads topped with chicken are my favorite. And most of the time I don’t have time or don’t feel like putting all the effort into grilling chicken breast. That is when I resort to this flawless method of cooking the chicken in a pan.
There is a trick to cooking chicken breast. Overcook them and you will end up with chewy, dry, rubbery shoe soles.
This no- fail pan-roasting technique is amazing. Chicken breasts come out perfect every single time. They are moist and delicious. This method is basic and foolproof. The chicken is cooked quickly on medium heat in a pan for 1 minute undisturbed, then flipped and cooked covered on low heat for 10 minutes. Chicken is poached from inside out in its own juices in a covered pan. After 10 minutes are over let he chicken rest in the pan while still covered off the heat. Do not remove the lid and peep. This is an essential step to keeping all the moisture in pounding the chicken a little bit prior to cooking also helps with tenderizing it.
This recipe is a plain canvas. You can make your chicken as bare or as intricate as you wish. Drench chicken breast in flour for a subtle golden crust. Add herbs like rosemary, thyme or parsley. Spice it up with cayenne pepper.
This recipe is easy, works every single time and chicken breasts come out tender, juicy and moist.
Wondering how long to cook chicken breast in a pan to perfections? Find out in this article 🍗