Cook perfect chicken breasts- tips for tender chicken
Sep 252012
 

Cooking chicken seems easy enough, right? I mean, almost all home cooks have made so many chicken dishes over time that it seems like a no-brainer. However, from my personal experience, I have found amazing results from one particular method of cooking chicken. It gets the outside of the chicken browned and crispy but keeps the inside moist and tender. You really should check this method out.

I start with boneless, skinless chicken breasts. I add a thin coat of flour to the outside of the breasts, and then sprinkle liberally with salt and pepper on BOTH sides. Add other flavorings too, if possible, such as dried basil, parsley, thyme, oregano, cumin, etc. depending upon your flavor profile of choice.

First, make sure you use a frying pan that is oven-safe, so you can transfer the chicken directly from the stove to the oven. I like to add a little olive oil (NOT extra-virgin) to a pan and heat up the pan under medium-high heat. Then, when the oil is nice and hot, I add the seasoned chicken breasts. Hear the sizzle? That tells you you’re doing something right! Now let them cook on that first side for about 3-4 minutes, until the outside has browned nicely and then flip and cook for another few minutes.

Now, take the pan with the chicken breasts and place it in a 350 degree F oven. Leave it in there for 20-45 minutes, or just until a thermometer inserted into the center of the chicken breast reads 165 degrees F. Voila perfectly cooked chicken breasts!







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 September 25, 2012  Posted by

2 Responses to “Cook perfect chicken breasts- tips for tender chicken”

  1. I love chicken breast recipes. I’ve never had a problem with the breasts not being moist by just using a covered frying pan. I use sea salt and ground pepper first then into the frying pan and cover then I flip and cover them again. I’ve never used the oven for chicken breasts or steaks. But, I’ve always wanted to give it a try. I can’t imagine my steaks or chicken being any better but I am going to give this try soon. Not saying I’m an amazing chef. I just do chicken and steak pretty well. Everything else and I’m a train wreck. Will let you know how it turns out. Thanks for the tip.

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