Pan Roasted Chicken
From Simply Cooking
This may sound crazy, but I’m a chicken hater. Probably the most popular protein in the country, and I’ve simply never liked it. I eat it. It doesn’t repulse me. But if I had to do one of those association tests where they show you a picture and you blurt out a word, my word for chicken would be DRY. Because for years that was the only kind of chicken I knew. No offense to my mom’s cooking because she has countless awesome dishes in her repertoire, but chicken aint one of them. For years the only way I really “cooked” with chicken was to buy a pre-cooked roaster chicken from the grocery store, shred it, and use it in stuff like quesadillas and chicken salad. Unfortunately, roaster chickens are really expensive, especially considering how cheap raw chicken is. Something had to be done.
Enter pan roasted chicken. We discovered it via a random web search for “how to cook chicken breasts on the stove.” (Yes, that’s correct, we know how to make complex things like braised short ribs with Parmesan polenta and truffled mushroom risotto, but we have to resort to Google for cooking a chicken breast.) We had no intention of considering this a recipe, rather more of a technique that we’d keep in our pocket when we needed cooked chicken in a pinch. But we also had no idea how good this would taste. Throw out every other cooking method for chicken that you’ve been using, because this one is the bomb diggity. Dry chicken is officially a thing of the past in the HMK.
- 2 boneless, skinless chicken breasts
- seasoning of your choice (anything from salt and pepper, to a fancy seasoning blend)
- 1 Tbsp olive oil
- 1 Tbsp butter
- Pat breasts dry with paper towels. Season generously with seasoning of your choice.
- Heat oil and butter in a large skillet over high heat.
- Once butter is melted and fat is hot, add chicken to the pan and cook, undisturbed, until chicken is browned on bottom, about 2-3 minutes.
- Use tongs to flip chicken and brown on the other side, another 2 minutes.
- Reduce heat to medium and cover the pan.
- Cook, flipping the chicken every few minutes but keeping the pan covered, otherwise. Cooking time will vary with the size of the breasts. The original recipe said 8-10 minutes, but we used some huge cluckers last time and it took a full 20. When you think they’re close, try cutting into the thickest area to check for doneness, or use a meat thermometer and cook to 165.
- Eat whole, shred for a recipe, or save for later use.
Makes 2 breasts.