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+ servings
Perfect boneless, skinless chicken breasts sliced on a cutting board

Idiotproof Chicken Breasts

Author - Serena Wolf
Prep Time: 1 minute
Cook Time: 20 minutes
Yields: 2 persons


  • 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.)