CHICKEN BREAST RECIPES EASY SKILLET RECIPES
THE BEST JUICY SKILLET CHICKEN BREASTS
Perfectly juicy, tender chicken breasts are possible when you follow our simple recipe. With a few tricks, you can make the best juicy chicken at home! This method works for all cuts of chicken, but it is especially helpful for chicken breasts.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 4 (6-ounce) servings
Number Of Ingredients 9
Steps:
- Take the chicken out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of fine salt per chicken breast.
- Make the spice rub by combining the chili powder, garlic powder, onion powder, smoked paprika and black pepper. Liberally dust the spice rub all over the chicken.
- Heat a tablespoon of oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook 2 to 3 minutes until golden. Flip, reduce the heat to low, and then splash a few tablespoons of water (or broth) into the skillet. Cover the skillet with a lid.
- Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast.
- Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes, cut into thick slices, and then serve with pan drippings and lemon wedges.
Nutrition Facts : ServingSize 1/4 of the recipe (about 6 ounces), Calories 208, FatContent 4.6g, SaturatedFatContent 1g, CholesterolContent 124.1mg, SodiumContent 387mg, CarbohydrateContent 0.9g, FiberContent 0.3g, SugarContent 0.1g, ProteinContent 38.5g
THE BEST JUICY SKILLET CHICKEN BREASTS
Perfectly juicy, tender chicken breasts are possible when you follow our simple recipe. With a few tricks, you can make the best juicy chicken at home! This method works for all cuts of chicken, but it is especially helpful for chicken breasts.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 4 (6-ounce) servings
Number Of Ingredients 9
Steps:
- Take the chicken out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of fine salt per chicken breast.
- Make the spice rub by combining the chili powder, garlic powder, onion powder, smoked paprika and black pepper. Liberally dust the spice rub all over the chicken.
- Heat a tablespoon of oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook 2 to 3 minutes until golden. Flip, reduce the heat to low, and then splash a few tablespoons of water (or broth) into the skillet. Cover the skillet with a lid.
- Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast.
- Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes, cut into thick slices, and then serve with pan drippings and lemon wedges.
Nutrition Facts : ServingSize 1/4 of the recipe (about 6 ounces), Calories 208, FatContent 4.6g, SaturatedFatContent 1g, CholesterolContent 124.1mg, SodiumContent 387mg, CarbohydrateContent 0.9g, FiberContent 0.3g, SugarContent 0.1g, ProteinContent 38.5g
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