The hubby has been on the road a lot for work lately, making me shift gears from my usual slow cooker recipes to a more 1 or 2 portion recipe routine. My old standbys tend to be tacos and single chicken breasts or steaks made in the skillet.
I remember the days during college where I would make chicken and steak in the skillet and it would turn out dry and chewy nearly everytime – and, alas, I would still eat it because I had no choice. Sadly I didn’t know this little trick that is nearly foolproof to get wonderfully moist chicken breast. The very similar technique using a skillet can be used for a steak – which I will try to blog about in the coming weeks!
There are really no fancy tricks here – it’s just a matter of letting slow, low heat cook the chicken instead of the high constant heat I used to use.
To get started, get out 1 – 4 completely defrosted boneless, skinless chicken breasts. Place them on a plate covered in plastic wrap and pound them out a bit to make sure they are all about the same thickness to evenly cook.
On a separate plate, spread out about a half cup of white flour (don’t worry clean eaters – we are only using it to dredge the chicken breasts) and lightly sprinkle a half teaspoon of salt and pepper and a full teaspoon of Italian seasonings.
Heat a tablespoon of olive oil and a half tablespoon of butter together in the skillet on medium high heat. As it melts, lightly cover each chicken breast on each sides with the flour mixture and place all the chicken breasts carefully in the skillet. Lightly brown each side of the breasts for about a minute on each side.
Cover the skillet and turn the heat down to Low (on my stove I placed it at a 2.5). Set the timer for 10 minutes and walk away – no peeking or else you will let out the steam that is cooking the chicken.
Once the timer goes off – turn off the stove. Don’t move the skillet or the top and set the timer for another 10 minutes. Remember we said we are cooking these chicken breasts low and slow.
Your 10 minutes is now up – take the top off and enjoy that oh-so-moist chicken breast. So easy, right? I like to eat it on it’s own as part of a super healthy dinner or add it on top of a salad.