There’s a big difference between juicy chicken breasts and rubbery chicken breasts. Obviously, you want to avoid the latter at all costs. Follow these 4 steps and you’re gold. You want to add protein to favorites like Caesar salad or fix up a quick chicken salad or club sandwich? Try this method and savor the results.
Want to cook up some healthier chicken tenders for the kids (or, um, for yourself)? We’ve got you covered. Or, if you wanna make a boring old rubbery chicken breast, that’s fine, go ahead and keep slapping that bird into the pan without the little tips we give you here. But chew (and chew) on this: We’re biting into juicy, delicious chicken every time.
Our pick for a great pre-seasoned, made in the USA cast iron skillet is the Lodge 10.25 inch available on Amazon.
- 1 pound boneless chicken breasts
- 2 teaspoons olive oil
- Salt and pepper
- First, rub the chicken with a little olive oil (1 teaspoon should do the trick for a pound or so), salt and pepper.
- Heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
- Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
- Finally (and this is important) let the chicken rest for at least 5 minutes before you cut it or all the juice you made the effort to keep in will come running right out, resulting in a flavorless, rubbery mass. When it comes to a juicy chicken breast, patience is a virtue.