Prep Time
4 minutes
Cook Time
21 minutes
Total Time
25 minutes
With this simple method, you'll have moist, safe, and tasty chicken breasts every time
One boneless, skinless chicken breast per person, the higher quality, the better
Olive oil. Get the real stuff if you can find it.
Kosher salt
Black pepper
Garlic powder
Make sure the chicken breasts are fully defrosted if they were frozen. Apply a generous amount of the seasonings and enough olive oil to coat all sides of the chicken. Rub in everything. Wash your hands thoroughly, and set the chicken aside to rest.
Put your pan or pot on the stovetop, add a drop of olive oil, and turn the burner on high. After a few minutes, that oil will start smoking, and that’s when you know the pan is hot enough.
Use a pan or pot with a tight-fitting lid. If you have an Enameled Dutch oven, that's a good choice (seven-quarts is the recommended size).
With the burner still on high, add the seasoned chicken breasts to the pan, and cook them uncovered for one minute.
After that minute is up, turn the heat to low, flip the breasts over, and put the lid on. Set a timer for ten minutes.
Once the timer sounds, turn the heat off, but leave the pan covered. Don’t open it to check on the chicken—that’ll let heat and moisture out. Set the timer for another ten minutes.
After that second round of ten minutes, move the breasts to a cutting board and slice them.
Prepared this way, chicken breasts will be cooked through, moist, and tender every single time. And because of that, they’re tasty enough to eat on their own, with your favorite vegetables as a side.
#chicken #dutchoven
https://www.outsideonline.com/2412963/how-to-cook-chicken-breasts