Skillet Chicken Breasts Recipe By Tasty Food

EASY JUICY CHICKEN BREAST

Steps:

• Preheat the oven to 300 degrees F.
• Cover the chicken with plastic wrap or place in a large resealable bag. Pound the chicken to an even thickness with a meat mallet or the bottom of a heavy skillet. Sprinkle the chicken liberally with salt and pepper.
• Heat a medium skillet with a lid over medium-high heat. Add the oil and swirl to coat the skillet. Place the chicken in the skillet and cook for 1 minute without moving. Flip and cook for another minute. Add the chicken stock, cover with the lid and transfer to the oven. Cook, covered, for 8 minutes.
• Set the skillet on the stovetop (no heat) with the lid still on; let sit for 8 minutes more, without lifting the lid. After 8 minutes, the chicken should be at 165 degrees F. Slice and serve.

SKILLET CHICKEN BREASTS RECIPE BY TASTY

Steps:

• On a cutting board, pat the chicken breasts dry with paper towels. Season all over with the salt and pepper.
• Heat the grapeseed oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken breasts and cook, without moving, until golden brown, 8-10 minutes. Carefully flip the chicken over and continue cooking, without moving, until the other side is golden brown and the internal temperature reaches 165°F (75°C), 8-10 minutes more.
• Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
• Enjoy!

SIMPLE PAN-FRIED CHICKEN BREASTS

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

Steps:

• Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
• Preheat the oven to 400˚F (200˚C)
• To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
• Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
• Enjoy!

EASY ASIAN SKILLET CHICKEN

Steps:

• Place the chicken cubes in a bowl, then season with salt and pepper.
• Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
• Place the chicken in a colinder and shake off an excess cornstarch.
• In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
• In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
• Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
• Using a slotted spoon remove the chicken to a bowl.
• Pour off some of the fat (leave about 2 tablespoons in skillet).
• Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
• Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
• Serve with cooked rice.