Finally putting up my recipe for Foolproof Chicken Breasts because it's going to make all our lives infinitely better.
Here's the thing - I will usually whip up a salad or something for lunch on a daily basis and that's fine for me - but Thomas always wants a little more substance. Preferably in the form of sliced up chicken that he can throw on top and take into work. These foolproof chicken breasts make an appearance every week for my meal prep days. I make 5-6 of them on a weekly basis and then Thomas can grab them and add them to salads, quinoa bowls, etc.
And you'll notice that the recipe calls for boneless, skin on chicken breasts.... so here's the deal... I always ask my butcher for bone in/skin on chicken breasts and ask that the remove the bone for me. Easy peasy. That way you get all the flavor for the skin. Also you can do with with boneless / skinless no problem too - you'll just cut down on cooking time by about 1-2 minutes!
Foolproof Chicken Breasts
- 2 8 to 10-ounce boneless, skin on chicken breasts (I always ask my butcher for bone in - skin on chicken breasts and ask that the remove the bone for me)
- 2-3 tablespoons Gaby’s Go To Seasoning
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- Cover the breasts with plastic wrap and pound the thick part gently with a meat pounder, rolling pin, or a heavy skillet until the chicken is an even ⅔-inch thickness.
- Pat each chicken breast dry with paper towels and sprinkle each breast with kosher salt, freshly cracked black pepper and equal amounts of Gaby’s Go To Seasoning.
- Pour the oil in a 12-inch skillet (preferably cast-iron) and heat over medium high heat. Add the chicken and cook until the side facing down begins to turn golden brown and the meat begins to turn opaque along the edges, 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip.
- Flip the chicken and continue to cook the chicken over medium heat until the skin is well browned and crisp, 5 to 7 minutes. Transfer a sautéed chicken breast to each plate and let rest a few minutes prior to slicing and serving.