Let’s start off with an easy one. Cooking chicken should be straight forward. Pan + chicken + salt/pep = delicious, yes? Well, if you are like me, you have this irrational fear of raw chicken. Did we grow up with this? Is that a thing? It seems as though most of the time we worry about seeing a little pink so we cook the shit out of it. Then we end up with dried-out bits on the chicken and maybe even some seared-Cajunesque marks.
Well, no longer my friends, no longer.
Maybe you already know this. I did not, and I spent a substantial amount of years cooking the heck out of chicken to ensure that I was not going to serve pink chicken to anyone. Not anymore.
When I cook chicken I do so in a cast iron skillet. I have not tried this in other skillets, but I think you would still find good results. That said, go buy the cast iron if you don’t currently have it. It’s amazing. A lid is absolutely required, and I found a stainless pot lid that I have fit perfectly on my cast iron skillet so that is what I use.
Chicken for Two
1 Boneless skinless chicken breasts
Seasonings (to taste)
1 TBSP butter (if you want to go big)
1 TBSP olive oil
On medium-high heat add butter and olive oil to pan. Heat up until water crackles when you splash a tiny dab on to the pan. Make sure to not burn butter.
Put both chicken breasts in to pan. Count to 60.
Put lid on and turn heat to as low as possible. Put 11 minutes on a timer. Do not lift that darn lid, at all; after that lid goes on, until the process is complete, don’t peak.
After the timer goes off, turn off the burner and add another 11 minutes on to the timer.
After the entire 23 minute process, your chicken is ready. And delicious.
Side Notes: You can marinate this chicken or season it any way you want beforehand. Sometimes we let it soak in tequila, lime, and honey. Sometimes we have prosciutto, mozza, and asparagus wrapped up inside it. Either way, we have found that the cooking time works.