How to cook the perfect Chicken Breast

 Let's get cooking!!

 

Have you ever cooked a chicken breast and is always dry and chewy well I will give you the perfect technique to get the best tasting, juicy chicken breast.  

Preheat your oven 350 degrees

You will need:

Good quality chicken breast preferably organic or all natural.

2 tablespoons of canola oil, vegetable oil or grape seed oil is best.

1 sprig of fresh thyme

2 tablespoons of unsalted butter
Herbs de provence (optional)

Equipment: 

Oven in good working order

Saute Pan (stainless steel is best) 10"

First begin with cleaning your chicken breast, rinse it off and dry well with paper towels and do not remove the skin, leave it out in your counter for 30 minutes covered in plastic wrap so it can come to room temperature.  Season it evenly with salt and pepper, adobo or just good kosher salt you may add the herbs de provence if desired.

Heat a saute pan first  to medium-high heat then add oil (canola or vegetable oil) when you see waves in the oil add your chicken breast skin side down make sure you hear a good sizzle (if you don't hear it remove the breast and up your temp) and let it cook for about 2 minutes turn down the heat to medium and cook for 7-9 minutes until the fat on the skin is all rendered and becomes crispy. 

Add 2 tablespoons of butter to the pan and a sprig of fresh thyme swirl the pan around until the butter melts.   Flip the chicken breast over let it sear for 2 minutes then place saute pan in the oven, yes in the oven if the handle is not oven proof cover with aluminum foil.    Leave in the oven for about 5-7 minutes take it out of the oven and let it rest for at least 5-10 minutes before cutting.  The chicken should be white throughout if you notice any pinks in the thickest part of the breast cut that portion and place in the oven again for a few more minutes.    It should be delicious and juicy, eat it with a fresh greens salad or the perfect rice pilaf.   Recipe follows.....

The perfect rice pilaf (Arroz Blanco)

Serves 6

1 1/2 cup of Jasmine Rice  (It has to be Jasmine otherwise is not the same)

3 tablespoons of vegetable oil

1 1/2 teaspoons of kosher salt or 1 1/4 teaspoon (I like it saltier so adjust it as needed)

2 3/4 plus 2 tablespoons of filtered water

Equipment:

 2 quart heavy bottom sauce pan with lid make sure it fits well.

Turn on the heat to medium-high add oil, salt and rice in the sauce pan and saute for about 3 minutes until well coated with the oil.  Add the water and stir around let it cook uncovered until water is almost absorbed for about 10 minutes make sure you watch it.  Cover with the lid and turn it to low let it cook for 10-15 minutes more, remove from heat and fluff with a fork.  Try it you will love it.