If you’re anything like me, that means you’ve screwed up a chicken breast from time to time. Or. Every time you try to make one. I spent YEARS trying to figure out how to keep from over cooking chicken breasts and have only recently discovered the secret. I’ve tried baking, broiling, pan frying, grilling all to no avail. Chicken thighs? No problem. Drums? A cinch! But a breast? No way.
I’m ready to let you in on a secret. You need two things to accomplish a moist and flavorful chicken breast. The first thing is a meat thermometer. This is like, an essential. I don’t know how anyone can get away with not having a meat thermometer. I guess for some people, once you’ve been cooking long enough you don’t need one anymore. That is not that case for me. The second thing you need is a cast iron skillet. They’re not that expensive. This is the kind I have, and I LOVE it. It’s so so so so worth it. Since I’ve acquired this fancy little item, I’ve made chicken like, 500 times. Ok, more like 10 times but it’s come out perfectly every time.
Also, there are some tricks you should know. 1) Make sure your pan is HOT. I cook on medium high heat (a 6 on my dinky little electric stove top) 2) Don’t skimp on your olive oil 3) Once you’ve added your chicken to the hot pan, DON’T TOUCH IT until it’s time to flip 4) Set a timer
These rules might seem obvious but they’re necessary, chicken breasts are tricky.
- 2 tbs olive oil
- 3 chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Heat a cast iron skillet to medium high heat
- Pour oil into skillet
- Swirl the oil around to make sure it has coated the entire skillet
- Wash and pat dry the chicken breasts. Sprinkle the seasoning evenly on both sides of each breast. Be generous!
- Once hot, place chicken breasts in skillet, cover with a cookie sheet (leave a nice size gap for steam to escape) and set your timer for 8 minutes
- When 8 minutes is up, flip the chicken breasts over and cover with the cookie sheet again. If there isn't much moisture in the pan at this time, add a little more olive oil. Set the timer for 8 minutes.
- When the 8 minutes is up, put a thermometer in the thickest part of the chicken breast. when it reaches 165, it's done.