I think one of the biggest kitchen blunder that every home cook faces at least a couple of times in their lifetime is: "what the f#ck can I do with yet another pack of chicken breasts?" Chicken breasts are kind of like a kitchen stable, and I feel that if you don't always have a pack of them in your freezer at all times, you're basically naked. And should probably put on some pants. You are dealing with food, after all.
With Pinterest taking over our lives and giving us countless amounts of ideas for our chicken breasts, I can't help but notice the absence of the basic: pan-fried. I've seen marsala's, I've seen crockpots, I've seen roasting, and I've seen how to make your chicken breast unwrap itself and do your laundry.
But what happened to the good ol' basic chicken breast? It's one of the first things I learned how to cook in the kitchen. Why you ask? Because if you have perfected the pan-fried chicken breast, you'll never run out of ideas. This method is your gateway to create any sauce you can think of, and smother this juicy goodness in it. It's your gateway to salads, to meal preps, to midnight snacks straight out of the cold tupperware. Perfect your pan fried chicken, and you perfect the world.
Pan Fried Chicken Breasts
Freshly ground pepper
Ground Sea Salt
1 1/2 teaspoons olive oil
1 teaspoon soy sauce
To start, you just need to keep things very simple. After washing and patting dry your breasts, pour on your olive oil and soy sauce and flip to cover each side. Proceed with coating each side with a generous helping of ground pepper, ground sea salt, and garlic powder. I didn't add measurements because ultimately this goes off of preference, so use your own judgement. Cover and let marinate for 20-30 minutes.
Heat an oiled skillet on medium-high heat and allow it to get hot. Not too hot where it's smoking, but hot enough that when you place your hand over the oil you can feel the heat. Add each breast in a single layer with enough room to breathe. You don't want to crowd the skillet, so either make sure your pan is big enough, or work in batches. Allow each side to cook for 5-6 minutes flipping only once. In doing so you're ensuring yourself a nice crispy crust.
Transfer the breasts to a plate and allow them to rest for 10 minutes. This will keep your chicken super juicy and fantastic. Serve up anyway you like and then do a dance because you just perfected the pan fried chicken.