3.24.2020
Pan Seared Chicken Breasts
Sometimes even I, Molly 'Crocker', am not confident in a basic cooking methods and go looking for a tutorial so I don't mess up a meal! After thinking about this recently, I thought I would share one of my favorite cooking "basics" with you all over here. If you are ever in need of a yummy, tender, chicken breast for a salad, pasta, sandwich, etc; here's how you can get it!
Enjoy!
Pan Seared Chicken Breasts
1. Dry off chicken breasts with paper towel.
2. Rub both sides of the chicken breasts with approximately 1 Tbsp of olive oil. Season both sides with your desired seasonings or pre-mixed seasoning. (seasoning suggestions: salt, pepper, smoked paprika, garlic powder, basil, rosemary)
3. Heat 1 Tbsp of olive oil in skillet over medium heat.
4. Place chicken breasts in skillet and cook for 8 minutes (resist the urge to flip or mess with the chicken much) - chicken will start to easily move in pan and edges will be opaque.
5. Flip chicken over, cover pan, and lower heat to medium/low. Cook for another 10 minutes.
6. Turn heat off and let chicken rest in pan or covered dish for 5-10 minutes (or until the rest of your food is ready).
7. Serve and enjoy!
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