Description
A simple and effective method to cook juicy, tender boneless skinless chicken breasts on the stovetop by pan-searing and then gently steaming with water to retain moisture and flavor.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
Seasonings
- Salt, to taste
- Pepper, to taste
Other
- Cooking spray or a drizzle of oil
- About 1/2 inch water for steaming
Instructions
- Season the chicken: Salt and pepper both sides of your chicken breasts evenly to enhance flavor before cooking.
- Preheat and grease skillet: Heat a skillet over medium-high heat until hot. Lightly grease the surface using cooking spray or a small amount of oil to prevent sticking.
- Brown the first side: Place chicken breasts in the hot skillet and cook for 3 to 4 minutes without moving them, allowing a nice golden-brown crust to develop.
- Flip and brown second side: Turn the chicken breasts over and cook the other side for 2 to 3 minutes until browned as well.
- Add water and steam: Pour about 1/2-inch of water into the pan, then reduce heat to medium. Cover the skillet with a lid and let the chicken steam for 5 to 8 minutes, checking that an instant-read thermometer inserted into the thickest part reaches 165°F. Add more water if the pan dries out.
- Rest the chicken: Remove the chicken breasts from the skillet and allow them to rest for 5 minutes to let the juices redistribute, ensuring tender, moist meat.
Notes
- Adjust steaming time based on the size and thickness of the chicken breasts for perfect doneness.
- Resting the chicken after cooking is crucial for juiciness and easier slicing.
- You can use olive oil, vegetable oil, or any neutral oil for greasing the skillet.
- Use an instant-read thermometer to ensure safe internal temperature of 165°F.
- Adding water and covering the pan helps keep the chicken moist and prevents drying out.
