Welcome to the first episode of my new How-To Series!After years of blogging I have realized that all of these fun and yummy recipes I put out in the world are great and all, but what is the point if you don’t know the basics?So today I am sharing my first lesson – how to cook chicken breasts both on the stove top and in the oven!
Did you learn anything?Something that seems so simple can be easily ruined and I want you to fully enjoy everything you eat.Knowing how to cook chicken breasts will set you up for so many recipes!I make chicken salad on the regular and cooking up chicken is obviously step number one. Here are a few of my favorite ways to use cooked chicken:
The stove top version is my favorite way to cook chicken if I am just having it with some veggies or on a burrito bowl and want a nice flavor and crust on it.But for all of the recipe add ins where flavor is added to the chicken after cooking, the oven method is my go to.I have also been recently cooking chicken in my instant pot which I will do a how-to on soon!So tell me, what else do you want to learn how to do? The simpler the better – let’s learn the basics and make cooking second nature shall we?Comment below what you are thinking – there are no bad suggestions!! Recipes to both ways to cook chicken are below as well.
ALSO! Here is a link to the DI ORO Silicon Baking Mat I used in the video. Be sure to subscribe to my email list for 20% off all of their products!
1.5 pounds boneless skinless chicken breasts (or whatever is in the pack at the store!)
salt and pepper
1 tablespoon avocado or olive oil
Bring a large skillet over medium heat. Once hot, add oil to the pan.
Place chicken breasts in a large ziplock bag and use a meat tenderizer or heavy pan to pound the breasts into a uniform thickness.
Sprinkle salt and pepper on both sides of the chicken and then place into the hot skillet.
Cook for about 4 minutes on each side – this time was perfect for my chicken breasts but be sure to make sure there is no pink on the inside or the internal temperate reaches 165 degrees on a meat thermometer.