If you’re like me, you have grilled, baked, poached and crock-potted (a new word I’ve coined) more than your fair share of chicken breasts, with not consistent or sometimes dry and stringy results. I feel your pain! One day, I took to my internet machine and literally stumbled upon a pan seared chicken breasts method from The Kitchn that has changed the way I (and soooo many J+N readers) have learned to cook really juicy chicken breasts.
All that’s needed is 2 minutes of prep work and the other 21 minutes are just managing a timer while the chicken breasts cook. Easy, right?
I have used and made this recipe literally hundreds of times in dozens of ways, whether it’s a one pan chicken pasta or sweet and savory chicken sandwich.
Before I share the whole process, I have to lay down some ground rules.
Must follow guidelines
There are a few pan cooked chicken breast “rules” you must follow to be successful:
- The chicken must be flattened or thinned out.
- NO peeking once the lid is on the skillet.
- Once more for the crowd in the back: NO PEEKING!
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How to make pan seared chicken breasts
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What you’ll do/need
- Pat dry your chicken breast with paper towel and lay it on one side of a double length of parchment paper (enough to cover the chicken on top). Take the remaining half and pull it over the chicken to cover like a book.
- Use either the flat side of a meat tenderizer/pounder or a skillet and POUND the chicken breasts. (Note: this is better than therapy).
You are trying to even them out so that the thickest portion is closer in depth to the thinnest. The chicken will grow quite a bit but don’t go too crazy because they have to fit in the pan.
The juicy chicken breast cooking method
Now it’s time to remember those guidelines laid out above.
After the 21 minutes have passed, you’ll remove the lid to the most beautiful, luscious cooked chicken breasts. I dare you not to eat a bite or two.
Residual chicken broth uses
I love two-fers. And this chicken breast cooking method is one of them. Because it not only produces really moist chicken breasts, it also produces a rich broth that you can use for other recipes.
I save it and freeze it in a ziploc. Or toss into a super quick chicken pastina soup. There are so many uses for it. You can even add a little butter and white wine to make a sauce to serve the chicken over rice or pasta with some seared broccolini.
Do you have a favorite recipe that would work with Foolproof Chicken? Make it and let us know in the comments!
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21 Minute Pan Seared Chicken Breasts
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Ingredients
Tools: wax or parchment paper, a meat tenderizer, a cast iron or metal skillet
Instructions
- Between two pieces of parchment wax paper, pound chicken breasts with tool of your choice until even across the top. You want them to be of consistent thickness. They should get quite large.
- Salt and pepper one side of chicken – don’t be shy w/the pepper especially.
- Meanwhile, heat 1 tablespoon of olive oil or a large drizzle in a large skillet over medium high heat (I recommend cast iron or stainless over non-stick)
- Place the chicken breasts, seasoned side down, into pan. Don’t crowd the pan – you want to get a nice sear – not a steam.
- Quickly season the tops of the chicken and cook for one minute.
- Flip to the other side (they should release cleanly if your pan is heated properly).
- Reduce the heat to a low simmer, cover the pan with a tight lid and cook for 10 minutes. DO NOT REMOVE THE LID ANY TIME DURING THIS STEP!
- Turn off the heat and cook for an additional 10 minutes. I REPEAT: DO NOT REMOVE THE LID ANY TIME DURING THIS STEP!
- That’s it!
perfect every time! thank you! This is now my time to 😀
Yay Gretchen! Thank you so much!
Lori, This recipe is the best! I’ve made it frequently now and it’s the only way I will cook my chicken breasts from now on! I double the recipe and use the leftover cold chicken for salads! My grandkids love it!
Thanks so much Kim! It prob hands down is the one recipe that I have taught to more college kids and the friends who have taught their kids because it’s literally foolproof. I use it for everything from chicken salads to enchiladas to pastas! 😊 Thank you for sharing
easy and fantabulous!!! I used parchment bags so it’s a quick clean up and no splattering chicken juice!!!
Thanks so much Jessica! Such a good idea to use parchment paper bags – I haven’t used those and you’re so right about it being so neat and tidy. Love it! 😊
It’s really the only way I make chicken now. My new college grad (aka our new roomate!) now is cooking one dinner weekly and uses this recipe to make his dinners—as a matter of fact, this is what he requested for his birthday dinner!
Woohoo Laura – this makes me so happy!😊 It makes the juiciest chicken best evah! No more rubby chicken breasts, right?
You literally read my mind. Just 2 days ago I was hoping you would post how to best cook chicken breasts. And here it is! Can’t wait to try your method.
Yay! This is a method that once you use, you’ll use it over and over again! I’ve taught all my kids, their friends and more…it’s perfect for college students especially!
I would normally grill my chicken but as I’m renting right now and don’t have access to a grill I tried this recipe. I purchased seasoned chicken breast from the meat counter and pounded them out and followed this recipe (minus the salt and pepper). So simple and came out perfect with very little effort on my part. Roasted some potatoes and veggies and dinner was done! Thank you for sharing
Thanks Lynda – so happy that it’s working for you especially given the change in your living situation 😃I use this anytime I need chicken for anything like enchiladas or chicken salad. Love that you tried a seasoned chicken breast – I’ll have to do that next time! Miss you, my friend!
I also will put my chicken inside of a zip loc bag that is Almost closed and then pound it out. No splatter!
Great suggestion Stacey! Thank you!🤗
Thank you for this fool proof recipe!
You are welcome! Hope you liked it!