- 1 Chicken Breast
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 1 Tablespoon Olive Oil
Perfectly cooked and juicy chicken breast.
I think it’s safe to say that chicken is the most popular protein.
It pairs well with any vegetable or starch and is a healthy and lean meat.
Follow the below easy 4 steps and you will have perfectly cooked and juicy chicken every time!
Not sure what to pair your chicken with? Try these recipes:
Let's Talk Tools
Having the right kitchen tools is the most important part.
1 - Sharp knife. Use a sharp knife to cut off any excess fatty bits and also to cut your cooked chicken into strips or cubes once it is fully cooked.
2 - Cutting board used just for raw meats. You will most likely need to use a cutting board for your raw meats. Be sure to have at least 2 cutting boards in your kitchen. One that you use for cutting vegetables and fruit and a second that is only for raw meats. This will prevent any possible cross contamination.
3 - Bottom heavy skillet. If you have a cast iron skillet, I highly recommend using it to cook meats. Cast iron skillets get nice a hot and stay evenly hot, which ensures that the meat cooks evenly.
4 - Meat mallet or rolling pin. When cooking chicken breast, I recommend pounding it thin with either a meat mallet or rolling pin. Some people also use an empty wine bottle but I do not recommend it...accidents happen and nobody wants to be left with shattered glass all over! Not only does pounding the meat make it thinner but it also tenderizes it at the same time. A thinner cut of meat will cook faster, more evenly and there will be more surface for some nice crispy browning!
Flatten & Tenderize The Meat
First, do not rinse your chicken breast as all of the bacteria will die off during the cooking process and washing raw meat in your sink will most certainly spread that bacteria all over your sink which can be spread to other foods, utensils, and surfaces!
Add a large piece of parchment paper to your meat cutting board then add the chicken breast and cover with more parchment paper.
Using the flat side of a meat mallet or a rolling pin, pound the chicken until it is evenly flat, about 1/4 - 1/2 inch thick.
Next, using a sharp knife, trim off any excess fatty bits.
Season The Chicken
Season the chicken breast with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper on both sides or any other dry spices that you like or go well with the rest of your dish!
Cook The Chicken
Heat a large, bottom heavy skillet on high heat then add 1 Tablespoon of cooking oil to the skillet. I like using olive or avocado oil.
Once you see some smoke come off the skillet, you'll know that the skillet and oil is hot.
Using tongs, add the chicken to the skillet and immediately lower the heat to medium.
Cook the chicken on medium heat for 3-4 minutes then flip the chicken using tongs and cook for another 3-4 minutes on medium heat.
If you have a meat thermometer you can use it to see if the chicken is fully cooked. Insert the thermometer in the center (or the thickest part of the meat) but do not pierce all the way through.
The internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius).
Allow To Rest Before Cutting
After the chicken has fully cooked, allow it to rest on your (veggie & fruit) cutting board or a plate for 5-7 minutes before cutting into strips or cubes.