How to Cook 3 Pounds of Chicken Breast Easy

How To Cook Golden, Juicy Chicken Breast on the Stove

Comments

We independently select these products—if you purchase from one of our links, nosotros may earn a committee. All prices were authentic at the time of publishing.

(Image credit: Joe Lingeman)

There are as many variations on cooking craven breast equally there are cooks, and I'd say that is a very skillful thing, as it ensures we never grow tired of this dinner staple.

Pan-seared chicken chest, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first manner I learned to melt craven and a technique I always become back to. The resulting chicken has a golden-crisp exterior with a still-juicy interior, and is just as welcome served with steamed vegetables as information technology is atop creamy Alfredo pasta.

Making Juicy Golden Craven Breast on the Stove

Kitchn has many tried-and-true techniques for chicken on the stovetop. Some are sautéed, while our nearly popular version is pan-steamed. This technique takes what nosotros know and love from these other techniques to brand a chicken chest with a golden, pan-seared exterior and a juicy interior.

(Image credit: Joe Lingeman)

What Kind of Pan Should I Utilise?

This technique is all-time for a 10-inch or larger skillet, preferably straight-sided and not nonstick. Cast iron is a peachy option if you've got it.

What Ingredients Do I Need?

You'll need 2 boneless, skinless chicken breasts (about one pound total), salt, pepper, oil, and butter for this recipe.

(Image credit: Joe Lingeman)

Key Steps for Gilded, Juicy Chicken Breast

• Start with a broad, deep pan and add together oil. Nosotros're going to cook the craven over medium-high heat, and we want to accept plenty of room for the two breasts. Using something wide and deep that accommodates the chicken and keeps splatter to a minimum.
• Don't move the chicken for a full five minutes once in the pan. Once the craven is in the pan, don't poke, prod, wiggle, or try to flip the chicken for a full five minutes. If yous can't easily flip the chicken with tongs, it's not prepare for flipping notwithstanding — and it won't be gold-brown.
• Flip it one time and don't touch again. Flip the chest one time only, with the goal of gold-brownish color on each side.
• Finish with butter. The butter, which would have burned if added in the beginning, will add flavor and some color at the end of cooking.

How Can I Tell When My Chicken Is Done?

A thermometer is the best manner to tell when the chicken is washed. Y'all'll want to cook the breasts until they reach an internal temperature of 165°F.

Serving Your Golden Chicken

My favorite utilize for this golden, juicy chicken is topping creamy chicken Alfredo (the dissimilarity of the chicken with the creamy sauce is heavenly), just this basic technique can be used to start off any number of meals like chopped chicken salads, chicken wraps, and fifty-fifty chicken sandwiches.

• booze-free
• egg-complimentary
• low-carb
• fish-free
• peanut-free
• shellfish-free
• pork-free
• sugar-witting
• gluten-costless
• wheat-complimentary
• soy-costless
• tree-nut-free
• red-meat-free

Per serving, based on

4

servings. (% daily value)

• Calories 251
• Fat 13.4 g (xx.seven%)
• Saturated iii.1 g (15.5%)
• Carbs 0.1 g (0.0%)
• Fiber 0.0 g (0.ane%)
• Sugars 0.0 yard
• Protein xxx.6 g (61.3%)
• Sodium 341.ane mg (14.2%)

Ingredients

• 2

  boneless, skinless craven breasts (about 1 pound total)

• iii/four teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

• two tablespoons

  canola oil

• 1 tablespoon

  unsalted butter or ghee

Instructions

1. Pat the chicken dry out and flavor with salt and pepper. Thoroughly dry the craven on all sides with newspaper towels. Flavor with the common salt and pepper on all sides.

2. Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet, preferably directly-sided and not nonstick (cast atomic number 26 is a groovy option), over medium-high heat until shimmering, about 3 minutes.

3. Carefully add together the craven to the hot pan and melt for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add together the chicken ane at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. If you attempt to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip.

4. Flip the chicken and melt until information technology reaches 165°F, five to vii minutes more than. Flip the breasts over and add the butter or ghee right between them. Selection upwards the pan and requite it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, 5 to 7 minutes more.

5. Slice and serve. Transfer the chicken breasts to a plate or clean cutting board. Let remainder for three minutes before slicing and serving.

Recipe Notes

Storage: Leftovers tin be refrigerated in an airtight container for upwardly to four days.

Meghan Splawn

Contributor

Meghan was the Nutrient Editor for Kitchn's Skills content. She'due south a master of everyday blistering, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a blistering and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast near nutrient and family called Didn't I But Feed You.

Follow Meghan

speartimseat.blogspot.com

Source: https://www.thekitchn.com/how-to-cook-golden-juicy-chicken-breast-on-the-stove-248171

Share this post