A few months ago, my friend Stephanie informed me that she had discovered the perfect way to cook chicken breast. I listened to her, of course, and was intrigued, but for some reason never tried the recipe.
Let's be honest, you all have heard me bitch time and time again about boneless, skinless chicken breasts. I eat them at least once a week, but I just don't enjoy it. I will admit that I am guilty of overcooking the poor things until they are a rubbery, chewy disaster, but I'm always just the slightest bit paranoid that they aren't cooked through.
After seeing this recipe on various other food blogs (I believe the Kitchn is credited for the original) I finally gave it a whirl this week. This method really is fool proof. It requires almost no active cooking time and the result is a juicy, tender chicken breast that has poached in its own juices.
It's so easy that I've already made this chicken twice this week (and it's only Tuesday..). The first night I served it with a mushroom cream sauce that I made while the chicken was cooking, and the second straight up with a little barbecue sauce on the side.
Here's how I made it:
1) Pound out your chicken so it is even thickness throughout (I prefer mine on the thinner side and either pound it to once inch, or slice it crosswise so I have two thin breasts)
2) Heat a large heavy bottom skillet over medium high heat (you need one with a tight fitting lid)
3) Pat the chicken dry and season it on both sides with salt and pepper
4) Add 1 tbsp. of olive oil to the pan and add the chicken. Sear for 1 minute, then flip the chicken
5) Cover the pan with the lid and reduce the heat to low
6) Set the timer for 10 minutes. Do NOT, under any circumstances, open the lid.
7) After 10 minutes, turn the heat off and reset the timer for another 10 minutes. Resist the urge to peek! The steam needs to remain in the pan