How to Cook a Moist Chicken Breast Every Time!

May 20, 2013

If you, by chance, are addicted to the Cooking Channel and Food Network like I am than maybe you can sympathise with the self-inflicted pressures of putting out a good meal.  I cook with chicken all the time but more often than not it comes out overdone despite my best efforts.  The glorious sauce mixture that I’ve stolen from the latest episode of Chopped tastes like it’s covering rubber instead of a moist breast of chicken.  Well, no more!  I came across this How-To via the Kitchn last night and served up the best chicken breasts I’ve ever made.  Give it a shot and tell me how it worked for you! Of course, use your meat thermometer or cut the chicken and make sure the juices run clear. 

Via The Kitchn

What You Need

Ingredients

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter

Equipment

10-inch sauté pan with lid

Instructions

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.