Easy skillet chicken breast recipes: 59 photos
Pan Seared Chicken Breast Recipe
FAQ
Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.
Pan-fried chicken breast recipe. Take off the cling film and season well. 2. Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.
Instructions
- Pat the chicken dry and season with salt and pepper. ...
- Heat the oil over medium-high heat in a large skillet. ...
- Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. ...
- Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. ...
- Slice and serve.
Cooking with boneless and skinless chicken breast keeps it a healthy protein choice. For taste, a cooking method like this one is essential when dealing with skinless chicken. The searing is a quick step to seal in the natural flavor and juiciness before baking.
To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.