Cooking chicken in a pan was always kind of tough for me – I used to worry about undercoooking it, then overcooking it, then practically burning it until it was either way too tough or dry – until I discovered this technique. It’s so hands-off it’s ridiculous, gives the chicken a perfect coat of flavor and “kick”, and leaves it juicy and tender, every time.
PERFECT CHICKEN (adapted from The Kitchn) (serves 2-4)
– 1.5 lbs chicken breasts, cut into strips, or chicken strips
– 1/4 C. Flour
– 1 egg, lightly beaten
– Chopped fresh herbs (thyme, tarragon, rosemary, sage, etc.)
– 1 tsp. dijon mustard (optional)
– 1 tbsp. EVOO
– 1/2 tbsp. butter
– Kosher salt and freshly ground black pepper
1. Pound the chicken breasts to an even thickness, then season with salt and pepper.
2. In a small bowl, lightly beat 1 egg, then combine herbs and mustard, if using, into mixture.
3. Using a pastry brush, lightly coat the chicken with the egg/herb/mustard mixture, then lightly dredge in the flour.
4. Meanwhile, in a large saute pan, heat olive oil and butter over medium high heat. When hot, add the chicken and cook for approx. 1 minute to sear and brown them on one side.
5. Flip the chicken breast strips over, then turn the heat to low. Put the lid on the pan, set the timer for 10 minutes, and walk away.
6. After those 10 minute have passed, turn the heat off (don’t take the lid off the pan throughout this process – it’s tempting, but you just have to have faith in the end result…and there’s a life metaphor somewhere in there) and leave the chicken breasts covered in the pan for another 10 minutes.
7. When those 20 total minutes are up, remove the lid and check to make sure the chicken is cooked throughout (it will be). The chicken should be seared and golden, tasty, moist, and flavorful. For all of you who’ve struggled with cooking chicken in a pan like I did, this is a game-changer. Enjoy.
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