ingredients
  • Any amount of boneless, skinless chicken breasts – make sure they are a similar size
  • Salt • 1 kcal
  • Freshly ground black pepper
  • 1 tablespoon olive oil, unsalted butter, or both
Calories refers to 100 gr of product

Cooked chicken is all too often dry, bland, and rubbery, but this method will guarantee you moist, tender, and flavorful chicken breasts every time.

It’s a method that requires patience and trust – you can’t lift the lid to check on the chicken, not even once! But, if you leave it alone and follow the timings, you’ll have perfectly cooked chicken breasts every time to top your salads, eat in sandwiches or add to pasta.

INSTRUCTIONS

Flatten the chicken breasts on a chopping board. Pound the chicken breasts to an even thickness with a rolling pin, meat tenderizing mallet, or even the bottom of a wide jar or glass.

Lightly season the chicken with salt and pepper.

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). Make sure the pan is evenly coated in the oil or butter.

Add the chicken breasts.

Cook the chicken breasts over medium heat for 1 minute without moving them. 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 leave it alone. Do not lift the lid!

Turn off the heat. If you have an electric stove, remove the pan from the heat. Leave the chicken breasts alone in the pan with the lid on for another 10 minutes.

Remove the lid and take temperature with a meat thermometer. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, the chicken should be at least 165°F.

Slice and serve.

Notes:

You can also dredge the chicken breasts in flour before cooking if you like, to give it a delicate crust. Season the flour with spices or fresh herbs and make sure the chicken is golden on one side before you flip it over.

Leftovers can be refrigerated in an airtight container for up to 4 days, or frozen for up to 2 months. Why not make a batch and freeze them for future use?