Month: November 2023

Delicious and Easy Chicken Breast Recipes

Easy and Delicious Chicken Breast Recipes

Chicken breast gets a bad rap for being dry and flavorless, but this lean protein can be a total dinner winner when prepared correctly. Learn how to keep it moist and tender from kitchen prep through serving.

Try this boneless, skin-on baked chicken recipe drenched in a rich pineapple and teriyaki sauce. Serve it with a side of veggies for a satisfying meal.

Roasting

Using the oven for chicken is an easy and versatile way to make weeknight dinners. These recipes feature chicken breasts that are seasoned with herbs and spices, then baked to perfection.

For a crispy skin and super juicy meat, use a rub with ingredients like lemon zest, paprika, garlic powder and salt before roasting. Lightly pounding the meat can also help it cook more evenly.

Another trick to getting tender roasted chicken is resting the meat for a few minutes when it comes out of the oven. This allows the juices to recirculate throughout the piece, making it even more moist and flavorful.

When you’re pressed for time, these easy roasted chicken recipes will have you on your way to a tasty home-cooked meal in a flash. And if you prep the chicken on the weekend and put it in the freezer, you’ll have a delicious dinner ready to go when you need a quick weeknight meal.

Broiling

Broiling is a fast and easy way to make chicken breasts that are juicy on the inside and have a delicious, crispy crust. They are versatile and pair well with a variety of sides.

When making this type of chicken, it is important to keep in mind that the chicken will cook more quickly than other methods, so keeping a close eye on it is key. It is also a good idea to use a nonstick baking sheet or spray with nonstick cooking spray so the chicken doesn’t stick.

When it comes to garnishing this type of chicken, parsley is a good choice, but you could try using other fresh herbs, lemon zest or even a drizzle of balsamic glaze. Avoid using dried herbs, however, since they will burn under the heat of a broiler. Also, be sure to wash your hands after handling raw chicken as bacteria can be transferred from your fingers to other surfaces and then ingested by family members.

Searing

A quick and easy stovetop method, searing chicken breasts creates a crisp coating while cooking the meat inside. The result is a protein that adds substance to salads, grain bowls, and can be eaten alone as a quick weeknight dinner.

Pat chicken dry with paper towels and season both sides with salt and pepper, or a combination of your favorite spices. Toss in a light coating of flour, making sure to evenly coat each slice. Rice flour, potato starch, or a gluten free blend work well for this.

Heat a tablespoon of oil in a large skillet. Once hot, add the chicken and leave to sear undisturbed for about 6 minutes on one side and 5 minutes on the other. Once cooked through, remove from the pan and add a knob of butter to the skillet. Baste the chicken with the butter, flipping once to recoat. Serve with your choice of sides. Store leftovers in an airtight container in the fridge for up to 3 days.

Baking

Baked chicken breasts can be just as juicy and flavorful as their rotisserie counterpart. Use a simple rub with herbs, seasonings and olive oil before baking. Pat the breast dry first before applying any seasoning because moisture causes steam and prevents browning. Use a light coating because too much will add saltiness that overwhelms the chicken’s natural flavor.

If you’re using boneless skinless chicken breasts, choose ones that are about the same size so they cook at the same time. Then brush both sides with a bit of olive oil before adding any seasonings. This step is optional, but highly recommended. It prevents the chicken from sticking to the pan and also helps the spices or rubs stick.

Then bake the chicken in a preheated oven until the juices run clear and the internal temperature registers 160 to 170 degrees Fahrenheit on an instant-read thermometer. Rest the chicken for about 10 minutes before serving. This allows the juices to redistribute and make the meat tender.

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