Chicken Breast, Boneless & Skinless
This method takes some trust, but it works flawlessly every single time.
Ingredients
- boneless, skinless chicken breasts, of similar size · 4
- olive oil or butter or both · 1 tablespoon
- Herbies Chicken BBQ & Roast Rub · 2 tablespoons
Instructions
- Flatten the chicken breasts. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan.
- Mix the flour with Herbies Chicken BBQ & Roast Rub, salt and pepper
- Season the chicken breasts with the flour mix.
- Heat the pan. Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
- Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
- Make sure the chicken is golden on one side before you flip it over.
- Flip each chicken breast over.
- Turn the heat down to low.
- Cover the pan with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
- After 10 minutes of cooking have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
- Remove lid and take temperature. After the 10 minutes are up, uncover and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check -- the chicken should be at least 165°F. Slice and eat.
Jenny's Tip: - You can make your boneless skinless chicken breasts even juicier super-quick with just 15 minutes in a simple brine.
