This recipe was developed for the Cook Smarter blog on Mealthy's website.
I have always hated on boneless, skinless chicken breasts for their bland, dry, and generally boring qualities. But in January, George and I did our first (but definitely not last! we loved it!) Whole 30, and we found ourselves frequently leaning on B/S chicken breasts for lean protein.
I tried a TON of different techniques for how to cook them the fastest, but keep them as juicy as possible. Here's the method I landed on - which combines some different principles from across the web. Serena Wolf's method was by far my favorite, but I found myself a bit impatient during the waiting periods, so I found ways to speed it up a bit. Her method still rocks if you have about 30 minutes, so you should definitely check it out too.
My method takes about 15 minutes all in, and results in tender, moist, perfectly cooked chicken breasts, every time.
STEP ONE: SEASON YOUR CHICKEN
Season your chicken breasts with salt, pepper, and whatever else you're feelin'!
STEP TWO: SEAR THE CHICKEN
Sear the chicken by warming 1 tablespoon olive oil (or whatever cooking oil you prefer) in a skillet or saucepan that has a lid over medium-high heat. Sear the chicken until golden brown all over, 2-3 minutes per side.
STEP 3: COOK ON LOW FOR 10 MINUTES
After the chicken is seared all over, reduce the heat to low, cover with a lid, and set a timer for 10 minutes.
STEP FOUR: LET CHICKEN REST
Take the lid off and use a meat thermometer to ensure your chicken has reached an internal temp of 165F°F. Transfer chicken to a cutting board and allow it to rest for 3 minutes.
STEP FIVE: Slice or chop and enjoy!
Use your chicken in tacos, salads, soups, or however you please!