Boneless Skinless Chicken Breasts
The most basic way to cook delicious boneless skinless chicken breasts.
Servings: 3 chicken breasts
Ingredients
- 3 chicken breasts roughly ½ lb each
- 2 teaspoons olive oil
- ¾ teaspoon salt
- 1 teaspoon pepper
Instructions
- Set a medium saute or fry pan over medium heat. Check if the pan is ready for the oil by getting your fingers wet under the faucet, and then flicking them from about a foot above the pan so that droplets of water go into the pan. A hot and ready pan will cause the water droplets to sizzle and evaporate on contact.
- Rinse and thoroughly pat the chicken breasts dry. Trim off any large pieces of fat that might be hanging off of the chicken breast. Sprinkle the salt and the pepper over the top ( smooth part ) of the chicken breast.
- Once the pan is hot, add the olive oil. Heat the oil for about a minute over medium heat, or until you see it start to ripple. DO NOT do the water trick to the oil, as you could get splashed with hot oil!
- Using long tongs, carefully lower each chicken breast into the pan.
- Cook for 8 minutes undisturbed. That means do not poke, move, or shake the chicken or the pan.
- NOW you may flip the chicken breasts over, and cook for another 7 minutes, same rules apply. No touching!
- After your 7 minutes are up, turn the heat off and remove the pan from the heat. Let the chicken breasts sit in the pan for about 5 to 10 minutes, and serve!
Notes
For a super easy dinner in about 15 minutes, get the chicken started, and during the first 8 minutes of cooking, bring a pot with a steam basket with water filled no more than ¼" below the basket to a boil. Also bring 1 ½ cup water to a boil in a sauce pan, with 2 tsp garlic powder, 1 tablespoon dried parsley, ½ tsp salt, and ½ tsp ground pepper.
While the water is coming up to a boil, snap the ends off of 1 lb of fresh green beans, pulling the string in the "seam" off of the beans as you go.
After you flip your chicken, toss the beans into the steamer basket with a large pinch of salt, and add 1 cup of dry couscous to your pot of boiling spice water, reducing the couscous to a simmer. Cover both pots.
After 5 minutes, remove the couscous from the heat, but leave it covered.
After 2 more minutes, remove the green beens and take the chicken off of the heat.
Fluff the couscous and plate everything, with the chicken being the last thing on the plate so that it may rest in the pan a bit.
While the water is coming up to a boil, snap the ends off of 1 lb of fresh green beans, pulling the string in the "seam" off of the beans as you go.
After you flip your chicken, toss the beans into the steamer basket with a large pinch of salt, and add 1 cup of dry couscous to your pot of boiling spice water, reducing the couscous to a simmer. Cover both pots.
After 5 minutes, remove the couscous from the heat, but leave it covered.
After 2 more minutes, remove the green beens and take the chicken off of the heat.
Fluff the couscous and plate everything, with the chicken being the last thing on the plate so that it may rest in the pan a bit.