Chicken in a Skillet
Well--today was an awesome day. Recently I've been experimenting with cooking an entire chicken breast just on a skillet, and I finally figured it out!!!And since I'm such a nice person, I decided to share it with you <3Here goes!Step 1: Butterfly cut the chicken breast.This is just a fancy way of saying to almost cut it in half and make it slightly thinner. I just do this so that it cooks more quickly.Step 2: Season one side of the chicken breast with whatever spices and seasoning or dry rub you want to.This time, I did a mix of an Italian seasoning mix, a garlic & herb chicken spice mix, chili powder, and Parmesan cheese. My usual is pretty much garlic salt, chili powder, and Parmesan cheese and whatever else I'm feeling at the time. I tend to theme it based on what the chicken's going in...so if it's going in a pasta, then add more oregano and/or basil....as opposed to tacos or something, I'd add cumin and more chili powder.
Step 3: Coat a hot skillet with olive oil and let it heat. Then put the chicken breast, spice-face-down in the pan.Step 4: While it's happily sizzling away, season the other side directly on the pan.I just lined up my spices next to the stove so I had easy access to everything and made it more efficient. It should take about a minute or so.
Step 5: Flip the chicken breast and let it cook for 4 minutes, with a lid on the pan!
Step 6: Flip it back (to the side that you initially started off with) and cook for 2 minutes, with the lid.Step 7: Remove from the heat and eat! Well, I'd suggest you probably let it cool a bit first...This is what it looked like for me!
Hope you end up with some delicious chicken!!Also, the good thing about this is that you can eat it by itself or pair it with something like rice or mashed potatoes and vegetables. OR slice it and put it in a salad! That's a pretty decent healthy option, and probably would taste yummy too! When I made it tonight, I paired it with green beans and mashed potatoes.
TWO PRO TIPS: (1) when you're making any green vegetables, you know how when you cook it, the greenness kinda fades away? Yeah. There's a solution! Put like a sprinkle of baking soda in it while you're cooking it and it stays green! (2) I add about a tsp of Dijon mustard when I make mashed potatoes. Adds a slight hint and makes it taste better (imo, at least).Anyways, hope you enjoyed that!Until next time :)