BUY NOW Le Creuset Skillet, $199.95, amazon.
How to Cook Chicken Breasts

Delish editors handpick every product we feature. We may earn commission from the links on this page.
Chicken breasts are perhaps the biggest workhorse in the kitchen. They cook up fast, they're healthy, and you can pair them with almost anything. Often times, they're super boring, but it doesn't have to be that way! Follow these three simple rules and you'll have deliciously juicy, crispy chicken breasts for all the buddha bowls and chicken alfredo's ahead.
1. Don't Skimp On The Seasoning
Chicken, like all other meat, is extremely bland if not properly salted. Make sure to give both sides of your chicken breast some seasoning, and be generous. Kosher salt and freshly cracked black pepper is our standard but any of your favorite dried herbs and spices will do wonders here. This is especially important if your chicken breasts don't have skin. Skin = fat, fat = flavor, so you've gotta make up for that absence with salt and spices.
2. Don't Fuss With Them
Now that you've got your seasoned breasts, it's time to cook 'em! Use a big skillet because you don't want to crowd your chicken. Let your oil get nice and hot, then place your breasts smooth side down in your pan. (This will give you the prettiest end result.) Now the hard part: don't touch them! No wiggling them, poking them, or prodding them up from your pan. When they're ready (in roughly 8 minutes) they will happily be flipped with no resistance. Leaving them undisturbed guarantees and crisp golden crust. That's #chickenbreastgoals people! When 8 minutes have passed, give them another 8 and remove to a cutting board.
3. Let Them Rest
Just like a delicious sirloin steak or pork loin, chicken needs to rest. When the chicken is cooked, all the juices move away from the surface of the breast into the center. If you cut the chicken right away, all those juices leave the chicken and end up as an unfortunate puddle on your cutting board. When you allow the chicken to rest, those juices are redistributed throughout the breast, yielding perfectly moist (sorry) results. If you're worried your chicken will be cold by the time you slice it, simply tent it with a piece of aluminum foil to keep it warm.
Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 2
boneless skinless chicken breasts (about 1 lb)
Kosher salt
freshly ground black pepper
Directions
- Step 1In a large skillet over medium heat, heat oil. Pat the chicken breasts dry and season all over with salt and pepper.
- Step 2When oil is hot, add chicken breasts to the pan smooth side down. Cook, undisturbed, for 8 minutes. Flip and cook 8 minutes longer, until golden on both sides and no pink remains. Let rest for 10 minutes, slice, and serve.