Hello from the Bake Shoppe!
Let me be the first to admit that cooking chicken breasts (tender and juicy the way they’re supposed to be) can be a bit tricky. Nothing worse than a beautifully cooked chicken on the outside but pink on the inside, right? If you’ve ever had a disastrous chicken outcome…let that be your LAST!
In this post I’ll be sharing different cooking techniques/methods whether you like your chicken Pan Fried or Oven Baked. I’ll plan to just go over the cooking methods but if you’re interested in knowing the full recipe, let me know in the “talk to tutu,” section and I’ll hook you up! Let’s get started…
THEN DO THIS:
To successfully Pan Fry chicken you’ll need to start with flat or thinly sliced chicken breasts. You can pound them thin yourself or just buy them already “thin sliced.” It is crucial that the size of the chicken is an equal size all the way around so it will cook evenly.
Heat a non-stick pan on med-high heat with just enough olive oil to cover the bottom. When the oil is hot, swirl it around the pan to coat. Depending on the size of the pan I advise to cook no more than 2 to 3 breasts at a time. The breasts will shrink but you don’t want to crowd the cooking area. Next, add the chicken to the pan allowing some space between each breast. Cook on one side for about 5-6 minutes undisturbed. Now, flip and cook the other side for about the same time. Finally, turn down the heat to a simmer, add about 1/4 cup of chicken stock and cover with foil. Simmer for about 5-7 minutes. The final step just mentioned with lock in the juice and assure your chicken is cooked on the inside.
THEN DO THIS:
Baked chicken breasts are slightly easier than Pan-Fried and trick is to bake them on high heat for a short amount of time.
Please use the normal plump sized breasts for this method. No need to use the thin sliced.
Season the chicken as desired and set the oven temp to 400. Yes, that’s right, 400. Lay the breasts in a glass dish and cover tightly with foil. Once the oven is heated place the chicken in and cook for 30 minutes. No more, no less. Remove the chicken from the oven and be careful when removing the foil…lots of steam!
Raise a glass and let’s toast to NO MORE CHICKEN FAILS! Whoo-hoo!
From me to you…