Perfect Juicy Chicken Breasts
Say goodbye to rubbery, dry or the fear of undercooking chicken. In this foolproof recipe, we'll master the art of cooking Juicy Chicken Breasts every single time. I'll show you how to cook perfectly cooked, melt-in-your-mouth tender boneless chicken breasts on the stove. These breasts can be used in various recipes, from salads to pastas, wraps, bowls, and everything in between.
Servings: 4 servings
Ingredients
- 3-4 chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons seasonings** see notes below for seasoning options
- salt and cracked pepper to taste
- 1/2 cup chicken broth or stock
Instructions
- Carefully pound chicken breasts until they are uniform in thickness, about 1/4 inch thick.
- Rub the chicken on both sides with a drizzle of olive oil, then season liberally working the seasonings into the chicken to ensure they are well coated on all sides. Allow them to rest for 15 minutes to remove the chill from the fridge.
- Meanwhile, get a skillet heated to medium heat with 2 tablespoons of olive oil (or enough to coat the bottom).
- Once the pan is hot, add in chicken breasts an inch apart and allow to cook undisturbed for 5 minutes.
- Flip (just once - resist all urge!). Reduce heat to simmer and carefully add 1/2 cup of chicken broth/stock. Immediately cover the pan and keep over simmer for 5 minutes. Then turn off the heat and leave chicken covered and undisturbed for 10 minutes.
- Remove lid and toss the chicken in the pan juices. Remove chicken from pan and transfer onto a plate tented in foil for 5 minutes before slicing.
- Store in an air tight container in the fridge with some of the pan juices. Reheat chicken with juices to keep the chicken moist.
Notes
My Favorite Seasoning Recipes for Poultry:
- All-Purpose Seasoning - 1 tsp salt, 1 1/4 tsp paprika, 1 1/4 tsp cracked pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/4 tsp turmeric, 1/4 tsp coriander.
- Blackened Cajun Seasoning - 1 tbsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp chili powder, 1 tsp dried parsley, 3/4 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp brown sugar, 3/4 tsp cayenne, 1/4 tsp cracked pepper
- Greek Seasoning - 2 tsp dried basil, 2 tsp garlic powder, 2 tsp dried minced onion (or dried "chopped" onion), 2 tsp oregano, 1 tsp cracked pepper, 1 tsp dill weed, 1 tsp marjoram, 1 tsp dried parsley, 1 tsp dried rosemary.
- Italian Seasoning - After discovering McCormick's Perfect Pinch Italian Seasoning, I don't bother making it homemade. It's really solid.