Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. There are as many variations on cooking chicken breast as there are cooks, and I’d say that is a very good thing, as it ensures we never grow tired of this dinner staple. Pan-seared chicken breast, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first way I learned to cook chicken and a technique I always go back to. The resulting chicken has a golden-crisp exterior with a still-juicy interior, and is just as welcome served with steamed vegetables as it is atop creamy Alfredo pasta. Making Juicy Golden Chicken Breast on the StoveKitchn has many tried-and-true techniques for chicken on the stovetop. Some are sautéed, while our most popular version is pan-steamed. This technique takes what we know and love from these other techniques to make a chicken breast with a golden, pan-seared exterior and a juicy interior. What Kind of Pan Should I Use?This technique is best for a 10-inch or larger skillet, preferably straight-sided and not nonstick. Cast iron is a great option if you’ve got it. What Ingredients Do I Need?You’ll need two boneless, skinless chicken breasts (about one pound total), salt, pepper, oil, and butter for this recipe.
Key Steps for Golden, Juicy Chicken Breast
How Can I Tell When My Chicken Is Done?Serving Your Golden ChickenMy favorite use for this golden, juicy chicken is topping creamy chicken Alfredo (the contrast of the chicken with the creamy sauce is heavenly), but this basic technique can be used to start off any number of meals like chopped chicken salads, chicken wraps, and even chicken sandwiches. boneless, skinless chicken breasts (about 1 pound total) kosher salt freshly ground black pepper canola oil unsalted butter or ghee Equipment
Instructions
Recipe NotesStorage: Leftovers can be refrigerated in an airtight container for up to 4 days. How do you cook chicken in a castHeat a large cast-iron skillet over medium-high heat. Once the surface is hot, add the oil. Place the breasts in the hot skillet and cook, uncovered, for 6 to 7 minutes. Flip the chicken over, and cook for an additional 3 to 5 minutes until the chicken reaches an internal temperature of 165F.
How do I cook chicken breast without drying it out?Instructions. Flatten the chicken breasts. ... . Season the chicken breasts. ... . Heat the pan. ... . Cook the chicken breasts over medium heat for 1 minute without moving. ... . Flip the chicken breasts. ... . Turn the heat down to low. ... . Cover the pan and cook on low for 10 minutes. ... . Turn off the heat and let sit for an additional 10 minutes.. How long do you cook a chicken breast for on each side?Boneless breasts will require 8-11 minutes per side in the pan, while bone-in breasts will need 11-15 minutes per side to cook fully. Boneless thighs should be cooked for 5-7 minutes per side, whereas bone-in thighs require 8-11 minutes per side.
How long should you cook chicken breast in a pan?How long does it take to cook chicken in a frying pan? Boneless, skinless chicken breast should take 8 – 10 minutes in a frying pan over medium-high heat. This can vary depending on the thickness of the chicken and the temperature of the stove.
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