Chicken is the underdog of meats and does not get the love it deserves. She's versatile and pairs well with so many meals. The only thing that is terrifying about her is when she is undercooked and squishy. Let me help you.
Heat a sauté pan on the stove, around dial 4 or 5 on the stove knob.
Once it's warmed up around 30-60 seconds, add the vegetable oil - normally about one tablespoon.
Add chicken to pan, it must make sizzle noises or pan is too cold. Those are the rules. If not sizzling, add some extra minutes to the cooking times below.
Cook for 10 minutes on one side. A good way to know chicken is ready to flip is when the edges are white and starting to pull up from pan. See photo above.
Then flip and cook the other side for 10 minutes.
Then, flip the chicken to the original side and lower heat to Lo or dial 2 on the stove knob. Put a lid over the pan and cook for another 10 minutes. If you do not have a lid, use a sheet tray.
Then flip chicken and cook on other side for another 10 minutes.
At this point, use a thermometer or poke the chicken to see if ready. The temperature should be 165 degrees or the meat should feel firm to the touch. Think grandma-couch-hardness. If not ready, add a couple of minutes to each side until ready.
If you're still not sure, cut the thickest part of the chicken and see if it looks cooked. Hell throw it into the microwave if you want, YOLO
I love using this chicken for Caesar salads, Crispy Taco Night, or throwing cubes of it into these Gluten Free frozen meals like this one, or this one, or this one.
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