Perfect for small homes without a backyard grill or in a college dorm-room. As C and I sat down for dinner one night a few weeks ago, he kindly declared that I had totally mastered the art of how to cook the perfect stove-top chicken breast. Now to the average person, this might not seem like an ideal compliment, but for me it was the ultimate! Mainly because it took me almost a year to figure it out… When we moved into our new place in San Francisco, we gave up our grill. To be fair, we never actually owned a grill, but our previous apartment building had a communal one, which at least meant we could grill when the cravings struck. I vowed that in I would start posting those random how-tos and recipes that are way less sexy but infinitely more useful so when C complimented me on my chicken skillz I knew it was time this recipe made an appearance.
How to Cook Skinless, Boneless Chicken Breasts | Better Homes & Gardens
Boneless skinless chicken breasts are a great cut of meat. I always ended up with burnt outsides and dry, stringy meat. Share it below in the comments. Struggling like I was? Start with completely defrosted chicken breasts. Have frozen meat you need to defrost quickly? Never try to cook half-frozen breasts on the stove.
Chicken breasts are a staple in most households because they are quick and easy to cook and they can take on a variety of flavors. Our household is no different! The best part is you probably already have them in your pantry, and it works for all kinds of chicken recipes! One of the keys to cooking boneless chicken breasts is to get them to a more even thickness.