The two times I purchased chicken breasts from the supermarket, the cashiers asked me how I would cook the chicken (I wondered whether they were aware of what I did for money ). Although it might seem simple, it could be a disaster if it’s not performed correctly. It’s not my intention to allow you to waste huge dollars on bland, dry chicken breasts. Here’s my complete instruction for cooking chicken breasts in a skillet to ensure they remain juicy, flavorful, and tender.
WHY I LOVE PAN-SEARED CHICKEN BREASTS
This is now my favorite method of the cooking of chicken breasts. It’s not only quick and easy and quick, but it also provides lots of flavorful browning and charring on the exterior and inside of your meat, not something you can get with the gentle temperature of the oven. Additionally, you can alter the seasonings and create a different flavor each time!
I’ve been cooking two chicken breasts towards the start of each week. I’ve cut them into small pieces and kept them in the refrigerator to be added to meals, pasta, sandwiches, and bowls over the coming days. It’s just an hour of preparation, and I have an easy protein to include in any dinner. Here’s a collection of versatile recipes ideal for adding protein, for example, pan-seared breasts of chicken. You can also add some vegetables on the side to prepare easy meals!
COOKING BONELESS VS. BONE-IN CHICKEN BREASTS
The method below is for bone-free poultry breasts (with or without skin). Bone-in breasts of chicken take longer to cook, and you’ll need to use the oven to ensure the breast cooks thoroughly without igniting on the exterior. For breasts of chicken that are bone-in, I suggest following the recipe I have described within my Herb Roasted Chicken Breast recipe.
HOW LONG TO COOK CHICKEN BREASTS IN A SKILLET
The time required to cook chicken breasts in the pan will depend on the weight of your breast, the heat level employed, and the type of cookware used. To eliminate the guesswork of cooking chicken breasts, I recommend using an instant-read meat thermometer that you are cooking at a temperature where the breasts have reached 165oF.
THICK CHICKEN BREASTS
The thicker chicken breasts require more time to cook than the thin chicken, and I prefer to use a lower heat (medium-low) and a longer cooking time that allows the meat to get heated without burning the outside. For a bone-free chicken breast around one centimeter thick, cook it for around 8 minutes per side at a moderate-low temperature.
Two teaspoons seasoning for steak ($0.20)
1/2 tsp smoked paprika ($0.05)
1/2 tsp sweet paprika ($0.05)
2Twoskinless, boneless chicken breasts (1.3 pounds. total) ($6.79)
1 Tbsp of cooking oil ($0.08)
1 Tbsp of butter (optional) ($0.10)
Mix all the seasonings for steak, smoked paprika, and sweet, spicy paprika in a large bowl. Sprinkle the chicken breasts with the seasoning all over.
Pour the cooking oil into the large skillet and heat on medium-low (or medium for breasts cut thinly). When the oil is hot, swirl the oil around to coat the pan.
Incorporate the chicken breasts into the cooking pan, and allow to cook for around 8 minutes, without turning (5 minutes for breasts cut thinly). Then, flip the chicken and cook the other side until the chicken is well-browned and cooked to perfection (internal temperature of 160oF).
To make the chicken more delicious, add a tablespoon to the pan and let it melt before flipping it several times, allowing it to be coated with the butter melting.
Transfer the chicken onto an unclean cutting board and let it rest for five minutes before cutting it and serving.