INGREDIENTS
1 to 4 boneless, skinless chicken breasts, of similar size
Salt
Freshly ground black pepper
1 tablespoon olive oil, unsalted butter, or combination of both
INSTRUCTIONS
Flatten the chicken breasts. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan.
Lightly season the chicken with salt and pepper.
Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
Reduce the heat to medium. Add the chicken breasts. Cook *undisturbed* for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
Flip each chicken breast over.
Reduce the heat to low.
Cover the pan with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Seriously... don't peek
After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, `*do not lift the lid; do not peek.*
After the 10 minutes are up, uncover and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check -- the chicken should be at least 165F. Slice and eat.
RECIPE NOTES
Dredge in seasoned flour: You can also dredge the chicken breasts in flour before cooking. Season the flour with spices or fresh herbs and make sure the chicken is golden on one side before you flip it over. This will give your chicken a very subtle crust.
Quick brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier. Watch the video above to see how this is done.