Convenient and delicious, this chicken breast recipe proves ideal for weeknight meals.
I like to call chicken breast the tofu of animal meat. It’s low-fat, bland, and if overcooked, you’re looking at the worst chicken jerky ever. I suppose that’s why I gravitate toward the more forgiving—and fatty—chicken thigh. But we’re talking chicken breasts today, and if made right, this so-so protein comes out crispy, juicy, and fairly flavorful. This stovetop method is fast, simple, and an excellent go-to for weekdays.
Admittedly, I’ve dried out my fair share of chicken breasts in my culinary lifetime. I’d like to say that I came up with this method, but one of my friends showed it to me back in my guppy days when I didn’t know a spatula from a mallet. The secret? Skin-on chicken breasts. And you don’t even have to pound or tenderize them with a mallet.
Flavor-wise, this recipe reminds me of something I’d order off the menu of this fancy restaurant my grandparents liked to take me and my parents to as a kid. It has super club vibes with its crispy, herby skin and crushed garlic. Dress it up with several sides, or slice it for sandwiches. Whatever works!
Is This Chicken Breast On The Stovetop Healthy?
Even with the skin on, chicken breast is fairly lean. And as far as this recipe is concerned, you won’t find any red-flag ingredients. Plus, it’s low carb, gluten-free, and loaded with protein—obviously. The sodium isn’t alarming here either. All this to say, you’re good. No subs needed.
Don’t Lose The Skin
As a kid, I truly hated chicken skin. The thought of eating an animal’s skin grossed me out for some reason. I had no problem eating the meat, though, and if it was fried, well, I could eat that, too. What can I say? I was a dichotomous little guy. Of course, as I got into cooking, I quickly learned why so many recipes leave the skin on. No, it’s not just for looks, though skin-on chicken sure is Insta-genic. There are also practical reasons.
For one, the skin acts as a shield from the heat. Now, that doesn’t mean your chicken isn’t getting cooked. It is. The skin also locks in the moisture and significantly reduces the chance of you drying the chicken. Even better, the skin turns deliciously crispy. You may want to cover the pan. Avoid the temptation and trust the process. After all, we’re searing meat, not steaming dumplings. As long as your chicken reaches an internal temp of 165°F, you’re good!
How Do I Store Leftovers?
After the chicken cools, refrigerate leftovers in an airtight container for up to 4 days. You can reheat it in the oven, stovetop, or microwave. It freezes well, too. Just store it in a freezer-safe bag or container for up to 3 months.
Serving Suggestions
This chicken goes with pretty much anything. For a supper club theme, pair it with Roasted Green Beans and Garlic Mashed Potatoes. While you’re at it, serve a cup of French Onion Soup. Or go the Italian route and serve it on a bed of Homemade Pasta—this creamy Alfredo Sauce will complement the chicken nicely.
Recipe
Ingredients
- 2 medium chicken breasts with skin
- Pinch of salt and black pepper
- 1 teaspoon paprika powder
- 1 tablespoon rosemary chopped
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves crushed
Instructions
- Season the chicken breasts with salt, pepper, paprika powder, and chopped rosemary. Drizzle 1 tablespoon of olive oil over the seasoned chicken breast and combine with the crushed garlic cloves.
- Heat a large skillet on HIGH, then add the remaining olive oil. Once the oil is hot, add the chicken breasts skin side down. Reduce the heat to medium-high. Cook for 5 minutes until the skin is crispy. Flip the chicken breast and cook for another 5 minutes. Reduce the heat and cook until the chicken is done. (Use a meat thermometer.) Don't cover the pan while the chicken is cooking. Doing so will create steam, and the chicken will steam instead of sear. We want to achieve crispy and brown skin.
- Remove the chicken from the skillet and rest for 5 minutes before slicing. Enjoy!
Leave a Comment