Last night I urged my boyfriend to make this during our Friday night Skype date. He was going to fry some chicken with his Trader Joe’s Superfood, and I said, “Oh! I have the best method for the moistest chicken.” He read The Joy of Cooking’s recipe over and we debated about it for a few minutes because he said he didn’t want to spend 30 minutes cooking just a chicken breast. I unknowingly pouted about it, so he laughed and caved. As he chewed the first bite of the world’s moistest chicken, his eyes bugged out as he exclaimed, “Mmmmm this chicken is amaaaazing!” I just love helping people eat good food!
By the way, there is just 5 minutes of prep time, and the rest is just leaving the chicken to steam- super simple. I’ve adapted the recipe to make it a little healthier. (Oh also see my two exciting purchases at the way bottom.)
The World’s Moistest Chicken stovetop method
adapted from The Joy of Cooking
Boneless skinless chicken breasts
Italian Seasoning or your favorite dry or fresh herbs or Mrs. Dash (optional)
All purpose flour or Namaste gluten-free flour or almond meal (optional)
Coconut Oil (or another oil, just not olive oil since it can’t withstand the medium high heat)
1. Pound the chicken breasts to even thickness with a mallet. If the breasts are big and very thick, you can also cut them in two halves to reduce the thickness.
2. Sprinkle some salt, pepper, and your favorite seasoning or herbs (optional) onto the breasts. You can also mix the spices or herbs with flour and lightly dredge the chicken in this mixture.
3. Heat a tablespoon of oil in a large pan on medium high flame. When the pan is hot, place the chicken breasts into the pan. Cook the underside for about 1 minute. This will give a golden color to the chicken on one side.
4. Flip the chicken and immediately cover the pan with a lid. Reduce the heat to low for 10 minutes. DO NOT disturb the lid or open it.
5. After 10 minutes, turn off the heat completely. Let the chicken breasts rest for 10 minutes, keeping the pan covered. Do not disturb the lid or open it. This allows further cooking of chicken in the steam, and the juices to settle down within the meat.