I’m not the best meat cooker. I love it but veggies were less scary when I was learning to cook. But by now I’ve followed enough recipes that I feel confident cooking with meat and even found a couple preparations that I think are rock stars. This is one of them!
This is my go to weeknight chicken. It’s got minimal prep time and is done within 25 / 30 minutes. The photo below is with Zucchini Gratin. Also awesome in tacos or as a side to pasta. I would put this under my “Tried and True” category, which means the recipe needs no help from me, you should just go to their website and cook it. But when Chowhound updated their site this month this recipe page is no longer fully functioning. So this post is to preserve my favor chicken breast recipe online. I need things online, because I forget the oven temperature every time.
This chicken can be made with boneless skinless, skin-on or bone-in skin-on. It’s so perfectly cooked that it’s all good. I always use a meat thermometer, extra good if you also have a cast iron skillet and a fan over the stove.
Recipe originally from Chow/Chowhound.
2 – 3 Chicken Breasts (depending on size and chicken vs your skillet or frying pan)
Heat oven to 450 Fahrenheit
Coat both sides of chicken with olive oil. Then season both sides generously with salt and pepper.
Heat a dry cast iron skillet (or frying pan) over high heat for a couple of minutes before putting the chicken on. (If they skillet gets too hot and starts to smoke, turn off the stove, move the skillet from the heat and let it cool a bit.) Once the skillet is hot, use tongs to put the chicken on, breast side down (doesn’t matter which side if boneless). Leave the chicken alone for 3 minutes, it will sizzle and brown nicely.
After 3 minute flip the chicken over. If you’re using a cast iron skillet, immediately put the skillet into the preheated oven. Otherwise, flip the chicken over into a baking dish and put it in the oven. Cook in the oven for 15 minutes.
After 15 minutes use the meat thermometer to see if the chicken is up to temp. It should be 160 – 165 degrees. If not put it back for 5 more minutes. Sometimes one breast is done before the other, so be sure to check both separately. Opening and closing the oven here gets a little smoky and might cause sensitive fire alarms going off.
When it is done, place the chicken onto a plate or cutting board for 5 minutes to rest before cutting it. There will be lots of juice.