One of the first things I learned to deliciously prepare was chicken breast. I use a simple searing technique that my good friend Drew (pictured to the left of me) graciously introduced to me approximately 2 years ago when he first moved into the city from the east coast. For added flavor, I also create a quick and simple marinade, which I have outlined below.
The searing technique is effective in both cooking the chicken breast all the way through, as well as keeping the meat moist and tender. The searing technique takes me a grand total of 12-14 minutes and, with my pan, yields approximately 1.5-2 pounds of cooked chicken—enough for 2-3 days depending on the extent in which I vary my protein sources.
What I Use
- Ingredients
- 5 lbs. of Boneless, Skinless Chicken Breast (unfrozen/thawed)
- Extra Virgin Olive Oil Cooking Spray
- Iodized Sea Salt
- Vinegar
- Cooking Utensils
- Pan with an Accompanying Lid
- Tongs
- Large, Stainless Steel Mixing Bowl
How to Simply Marinade 5 lbs. of Uncooked Chicken Breast
Approximate Time: 10 minutes
- Pour ½ – 1 cup of vinegar into mixing bowl
- Add 2 tablespoons of iodized sea salt
- Rinse chicken breast under cold water
- Place chicken breast into mixing bowl, ensuring the vinegar and salt mixture soaks thoroughly into all of the meat
- Cover top of mixing bowl with tin foil
- Place in refrigerator to marinade for 6 to 8 hours
How to Efficiently Make Moist and Tender Chicken Breast
Approximate Time: 12-14 minutes
- Coat pan with extra virgin olive oil cooking spray
- Preheat pan on high setting for 3-5 minutes
- Place chicken breast into pan and let the meat sear for 1 minute
- Using tongs, flip chicken breast and sear opposite side for 1 minute
- Immediately cover the pan with accompanying lid after both sides have been seared for 1 minute, AND switch heat to medium-low setting
- While in covered pan, allow chicken to cook on medium-low setting for 8-10 minutes
Enjoy.
If you have never made chicken breast on your own before, I guarantee that you will be amazed at your deliciously-prepared work of art.
Chicago, IL – February 2017