Tips & Tricks | Perfectly Cooked Chicken
- savanzino
- Apr 28, 2016
- 2 min read
I may only be 24 years old but I am proud to say I have perfected how to cook chicken. It comes out perfect every time and always juicy. Plus it only takes 16 minutes. Now I cannot take credit for this chicken technique, my brother gets all of that credit. He taught me this a few years ago. I was quite the skeptic, but after tasting the results I was hooked.
So here is how it goes…
1. You take your chicken breasts marinated or seasoned however you like and you put them on a medium-high heat pan. You IMMEDIATELY cover it with a lid and put the timer on for 3 minutes (if they are thick chicken breasts, this may require an extra thirty seconds or minute). For those three minutes you do nothing. You don't lift the lid, nothing.
2. Once the timer goes off you will take off the lid, flip the chicken and cover it yet again. Put the timer back on for three minutes and again do NOTHING. (click on the photos for more detail.)
3. Once those three minutes are up, you take your pan off the heat and let it sit in the covered pan for 10 minutes.
4. Once those 10 minutes are up you are free to take off the lid and enjoy your masterpiece. You are left with moist chicken that is perfectly cooked. It is really easy to shred at this point or you can cut it up.
This is just about the only way I cook chicken now because it is just so simple and I always know it will turn out tasty. It is also an easy way to cook up a lot of chicken for the week if you live alone and then you can add it to whatever you want. I tend to keep my seasoning light so that it can go on anything. I'll add it to salad, pasta, rice or anything else that needs some protein to make it a full meal.
Tips:
Medium to high heat
DO NOT lift the lid
Cut you chicken in half if they are big pieces
Don't overcrowd the pan
Disclaimer: if it does not come out perfect for you like I said, I'm guessing that it is a bit pink in the middle. If that is the case, put your pan back on the heat and let it finish cooking. You should have some juices in the pan so you could cut up the chicken in smaller chunks and let it finish in the juice. You have not ruined the chicken, you have just learned how your stove works and next time you can adjust by cooking it longer or slicing your chicken in half before cooking.
Now you know my trick!
-Samantha
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