HOW TO PREPARE BONELESS, SKINLESS CHICKEN BREASTS

March 10, 2013

QUESTION: Hi there!  I just came across your blog this morning and have marked SO many recipes as favorites. Many of the recipes I’ve bookmarked used “cooked boneless, skinless chicken breast.”  Can you post on how you prepare this? I hate cooking chicken (or any meat) because I never know when it’s done. Should I do it in a grill or frying pan, bake it, roast it, broil, what temperature, how long, high heat, medium, etc.! What are the basic steps for how you cook chicken breast for the recipes that use it? Thanks so much!  And keep up your good blogging work!”  from Sonia P. in New Jersey.

ANSWER: Yes! I can totally relate. A quick a fool-proof method for cooking chicken breasts is certainly a must-have tool for the kitchen. Here’s one method I have adapted for many recipes and that has served me excellently.

How To Prepare Chicken from Rachel Schultz

HOW TO PREPARE BONELESS, SKINLESS CHICKEN BREASTS
Serves 3-4

4 boneless, skinless chicken breasts
1/4 cup flour
1 tablespoon herbs or seasoning
1/2 tablespoon butter
Olive oil
Salt & pepper

Trim any fat from chicken breasts and season with salt & pepper. Mix together flour and herbs on a plate or shallow bowl.

Coat chicken lightly in flour mixture. In a skillet over medium high heat, melt olive oil and butter. Lower heat to medium and add chicken breasts to pan. Cook on each side for 1 minute, so the exterior is lightly golden. Turn heat to low and cover pan with lid for 10 minutes. No peeking or lifting the lid during this time! This is very important.

After 10 minutes, remove chicken from heat and allow to sit (with the lid still on!) for 10 minutes. And voila! You will have tender, tasty, and versatile cooked chicken breasts.

5.0 from 4 reviews
reader's question: how to prepare boneless, skinless chicken breasts
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts
  • ¼ cup flour
  • 1 tablespoon herbs or seasoning
  • ½ tablespoon butter
  • Olive oil
  • Salt & pepper
Instructions
  1. Trim any fat from chicken breasts and season with salt & pepper. Mix together flour and herbs on a plate or shallow bowl.
  2. Coat chicken lightly in flour mixture. In a skillet over medium high heat, melt olive oil and butter. Lower heat to medium and add chicken breasts to pan. Cook on each side for 1 minute, so the exterior is lightly golden.
  3. Turn heat to low and cover pan with lid for 10 minutes. No peeking or lifting the lid during this time! This is very important.
  4. After 10 minutes, remove chicken from heat and allow to sit (with the lid still on!) for 10 minutes.

Adapted from The Kitchn.

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Comments

  • Monique

    Thank you for sharing this way of preparing boneless chicken. Very delicious!

  • The stove top numbers 1 to 9 cook on what heat for the 1minute.turn down to what number for 10 minutes on what number .thank you. New at this

  • Holly

    I’m planning on making this in a few days and I was wondering if you deglaze the pan to make a sauce? From the picture it looks like there are some goodies on the bottom, have you tried this? I imagine the flour that comes off will help thicken it quite nicely.

    • Rachel Schultz

      I have not, but please tell me how it turns out if you try it.

      • Anonymous

        It wasn’t too bad! I deglazed with salt free chicken stock and it ended up really needing some salt, but the chicken flavor was there. The chicken was excellent, but a little bland. I think next time I’ll go ahead and stuff it with a few garlic cloves. The guys said it was great and I will definitely make it again. Thanks for the great recipe!

      • Holly

        Tried to reply, not sure what happened!

        The deglazing worked great. I used salt free chicken stock and had to add some Himalayan salt plus a little fresh pepper. The gravy was excellent!

        The chicken was also great, but a little bland. Next time I’ll stuff it with a few garlic cloves. The guys loved it, so it’ll definitely be made again (and again..and again)

        Thanks for the great recipe!

  • Katie

    I have always been afraid of cooking chicken. Salmonella, not to mention it’s general slimy-ness. I had recently roasted a whole one, and it turned out pretty well, so with my confidence bolstered, I thought I’d give the humble boneless chicken breast a try. I buy them individually packaged, so I wanted an easy recipe that would work if I was doing one or four, all the while helping to ensure I don’t over or under cook… And man, oh man, this is it!

    I made for dinner tonight, and tempted as I was to peek, I didn’t and followed the directions exactly. When I finally took off the lid to view the results of my six minutes of hard work [most of which was spent walking from the cabinet to the counter with the flour] the breast was so tender that I was expecting to cut it in half only to expose a rosy pink center. But no!!! It was perfect. Juicy and flavorful, thoroughly cooked, and perfect. PERFECT!! That’s not overstating it. I will be making this time and time again, not to mention telling all my friends.

    READERS: Do not be fooled by the simplicity of this recipe. This is an example of why we should not always get all fussy and too smart for ourselves with our cooking, and instead just honor the ingredients. They will return the favor by being super delish.

    Rachel, I think you. :)

    • Rachel Schultz

      Thanks Katie! That’s wonderful to hear.

  • I love this method for cooking chicken and do use it when the recipe calls for only simple spices that I can add to the flour and breadcrumbs. In my Shrinking On a Budget Meal Plan, I use a similar, more adaptable method for cooking much of the boneless skinless chicken breast. I cut the chicken into 4oz. portions and flatten the thicker parts slightly (very important). I then season the chicken in whatever manner the recipe calls for. Preheat the oven to 550 (yes 550). Cook in the super hot oven for 10 minutes, then turn it off. Don’t open the door. Let chicken sit in oven for 10 more minutes. Crazy juicy chicken.

    • Rachel Schultz

      That’s a great idea, thanks!

  • Paige

    Just gave this a try, it came out really good :) thank you for sharing. I used lemon pepper seasoning in the flour and it worked really well.

    • Rachel Schultz

      Yum! Glad it worked well.

  • Angela

    What is the herb or seasoning you most commonly use?

    • Rachel Schultz

      Oregano.

  • I have been looking for a way to get juicy tasting chicken. Typically I throw it in the oven to bake it but the chicken comes out dry and almost unbearable to eat. Thank you for this wonderful tip.

    • Rachel Schultz

      You’re welcome! Thanks for writing.

  • Angela

    Thank you! I’ve been grappling with the same question for a month or so.

    • Rachel Schultz

      Glad I could help!

  • Lydia

    Hmmm, looks fantastic! I’m going to try this tonight! Are those almonds or peanuts you have with your beans?

    • Rachel Schultz

      Peanuts!

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