Dredge in flour mixed with salt, pepper, seasonings. Heat a large skillet with several tablespoons of oil and/or butter. Brown both sides for a couple of minutes. Then lower the heat to a simmer, put a lid on the skillet, and let it sit for 8-10 minutes. Do NOT lift the lid. When done, you can cut into the thickest part of the breast to see if the meat is cooked.
If you are pressed for time, you can omit the flour dredging and you can slice the breasts so that they are thinner. (Place one hand on top of the breast, and slice using a chef knife parallel to the cutting board.)

Anonymous wrote:

Anonymous wrote:If you grill them--brine them.
If you pan cook them --pound, then dredge them in something (flour mix, crushed nuts, breadcrumbs)
If you are baking them--wrap (prosciutto/bacon) or stuff (spinach and feta).
You can also start on the stove (to seal in the juices) and finish in the oven.

It is completely unnecessary and a waste of time to brine most store bought chicken - it's already injected with a saline mixture that serves as a brine.

We marinate them in a variety of ways before grilling (favorites are teriyaki and olive/lemon/soy and garlic or thyme), but that's for taste, not for tenderness.

Not true. Most are not injected.

Anonymous wrote:Are you eating breasts because low fat? Maybe sous vide? Keep from drying out?

If fat not an issue - eat tenderloins.

Tenderloins are part of the breast?

When you pan fry, isn't it super dry?

Does anyone make a separate gravy or sauce?

I like to cut mine into kabob sized pieces (use kitchen shears for ease), season with some salt and pepper, and then coat with plain yogurt mixed with either curry powder or Pataks masala paste. Throw on a baking sheet and bake about 20 minutes, turning halfway through. You can also throw some veggies on the baking sheet.

The easiest is with an alarm thermometer.

I've been doing healthy jan and eating a ton of chicken breasts. I marinade them in different things (or leave them plain to eat with sauce later), so maybe take some pps flavoring notes lol. But I throw them on a small baking tray, shove a thermometer in and set it for 155F. Throw it in the oven at 350F. The alarm goes off at 155, I get up and take it out of the oven and let them rest a few mins, then chop them up.

If you want to eat it naked go with a method like this to keep the meat tender
https://www.rachaelrayshow.com/recipes/chicken-salad-jacques-pepin

Otherwise, like PPs have mentioned, pan-fried is a no-fail and kids all like it. Here's how I do it.

1. Dry chicken with paper towels, place on cutting board, cover with sheet of plastic wrap. Pound it out by slamming palm on it several times. You know to stop when the meat starts falling apart.

2. Put some flour in a sugar duster / tiny sieve and sprinkle the chicken right on the cutting board.

3. Unfortunately still need 2 large shallow bowls -- one with 1 beaten egg, one with panko (add your own seasonings, generously). Dredge in beaten egg, press on panko, then straight to frying pan with a good amount of olive oil in it.

You don't want to run low on oil because then you'll have to eat raw panko and that's unplesant, and unattractive.

Fry on both sides until golden brown. There's a lot of room for error here, if you overfry it, it won't be that tough b/c you've beaten it.

Are you eating breasts because low fat? Maybe sous vide? Keep from drying out?

If fat not an issue - eat tenderloins.

Anonymous wrote:If you grill them--brine them.
If you pan cook them --pound, then dredge them in something (flour mix, crushed nuts, breadcrumbs)
If you are baking them--wrap (prosciutto/bacon) or stuff (spinach and feta).
You can also start on the stove (to seal in the juices) and finish in the oven.

It is completely unnecessary and a waste of time to brine most store bought chicken - it's already injected with a saline mixture that serves as a brine.

We marinate them in a variety of ways before grilling (favorites are teriyaki and olive/lemon/soy and garlic or thyme), but that's for taste, not for tenderness.

I just bake them after coating them in olive oil and putting the seasoning on. Always tastes good. I think people bake chicken longer than it needs which dries it out.

We season and bake. Marinating is great if you have time but I usually don't get around to it.

I cut up the breasts into even thickness chunks, put in a 9×13, add a liquid and seasoning, bake 20 mins. It won't win any awards but it's fine for weeknight dinner.

Alternatively, cook chicken pieces in a big saucepan and then add a thicker sauce (like one of those Kevin paleo packets) and simmer.

I cook them in a pan with a bit of olive oil, making sure to get a nice golden brown sear. That is the most important thing. I do high heat for the sear and then cover it until it reaches a temperature of 165. Then I deglaze with a teeny bit of water or chicken stock, add some butter, and then dump that in the chicken. I add it to soups and rice bowls, or just eat it plain with a side. It’s simple but so easy and tastes good.

I also do more complicated things sometimes such as your standard seasoned four-egg -panko-pan fry method, but I am gravitating toward simple ways of cooking that don’t create as many dishes.

If cooking on the grill, marinate the chicken in bottled italian dressing for 2-3 hours. Easy.

If you grill them--brine them.
If you pan cook them --pound, then dredge them in something (flour mix, crushed nuts, breadcrumbs)
If you are baking them--wrap (prosciutto/bacon) or stuff (spinach and feta).
You can also start on the stove (to seal in the juices) and finish in the oven.

A beginner question, but I’m asking nonetheless. Marinate? Brine? Pound? Season? Bake?