Idiotproof Chicken Breasts
Boneless, skinless chicken breasts are often dismissed as dry and tasteless, but this easy stovetop technique gives boneless, skinless chicken breasts an image overhaul, eliminates poultry cooking anxiety and produces tender, juicy chicken breasts every single time.
OG blog friends and Dude Dieters, I hope you’re extremely familiar with this recipe, but I’m finally posting it here for easy reference for those who have yet to be introduced to the life-changing magic of Idiotproof Chicken Breasts.
To the newbies: This is unequivocally the most reliable and stress-free method for how to cook boneless, skinless chicken breasts stovetop.
In just 20 minutes, you will be the proud producer of epically tender and juicy chicken that you can serve with your favorite side dishes or add to everything from salads, sandwiches and wraps to quinoa bakes and quesadillas.
By following the simple recipe instructions below, you will relieve yourself of “is it done?” anxiety and never again deal with the undercooked squishiness or overcooked stringiness of improperly cooked boneless, skinless chicken breast.
This is the first day of the rest of your culinary life!!!
The only tricky aspect of this technique is that it requires a significant amount of blind trust.
You cannot, under any circumstances, lift the lid on the pan while the chicken breast cooks. It will be tempting to peek, but you must resist the urge! I promise that when you finally lift the lid, you’ll have perfect chicken breasts.
GO FORTH AND CONQUER!!
p.s. I’m thrilled to report that this stovetop cooking technique can also be used to cook boneless, skinless chicken thighs! Simply add an 5 extra minutes of cook time, and an 5 extra minutes of covered resting time (that’s 30 minutes total time).
- Two 8-ounce boneless skinless chicken breasts
- Kosher salt
- Coarsely ground black pepper
- 1 tablespoon extra-virgin olive oil
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and swirl to coat the bottom of the pan. Lower the heat to medium and add the chicken breasts. Cook for 1 minute, then flip the breasts over. Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 10 minutes. DO NOT LIFT THE LID.
After 10 minutes, turn off the heat and let the chicken sit, covered, for an additional 10 minutes. Again, DO NOT LIFT THE LID. Resist the urge.
After the full 20 minutes, remove the lid. Boom, done. (Your chicken will be cooked, but if you’re still nervous, you can check it with an instant-read thermometer to make sure it has an internal temperature of at least 165°F.)
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