How to Cook Boneless And Skinless Chicken Breasts


I wasn’t a huge fan of chicken breast, till I discovered there are so many different ways on how to cook them. I know there are so many people, living the same situation right now.

Let’s be honest, chicken breast is so boring, when you cook it the same ordinary and classic way every-time. But once you know that there are so many other ways to cook it, you’ll know why people still buying it.


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Chicken breast is so flexible when it comes to cooking it, you can do almost anything with it. It takes flavors really well, and it’s quicky when it comes to the time needed to be cooked. But you got to know the basics on how to cook it.

In this blog-post, I’ll go over one of the most delicious kind of pan roasting method that will not need too much time or ingredients to be done.

Roasted, boneless chicken breasts are low in calories and high protein, which makes them friendlier to fitness and weight loss people. Consuming skinless chicken breast, helps you eat fewer calories and helps you gain more transformation in your diet.

I went over one kind of pan roasting method, where I sear it on both sides, which keep it nice, moist juicy, and give it a delicious outside crust on it.

So, follow the steps with me, and I’ll show you how to pan roast the chicken breasts.

I take the boneless skinless breasts that I pound out a little bit, but you can absolutely apply the same techniques to everything. When we talk about pan roasting, I always start on top of the stove. A good hot pan and some olive oil, because, we want to get a nice sear on the chicken.

So, when you lay it down, you should hear that nice sizzle. If you don’t, then the pan is not hot enough to port, back up and get the pan another couple minutes. You want to make sure your chicken is seasoned, with whatever it is you use.

Use some salt and pepper, as well as some fajitas spices and start searing the outside of the chicken. Once we get a nice crust on both sides, go and finish it in a preheated oven to about 400 degrees.

After a couple minutes on nice high heat, you’ll start seeing the chicken start to turn color and become a little take that means it’s cooking.

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Don’t touched or flip it! just let cook as it is, because, one of the keys here, is to not messing with it every five minutes. Otherwise, you ruin that perfect sear that you got.

The surrounding heat of the oven, is going to cook it all the way through and you’re going to have you roasted chicken. Probably, 7 – 8 minutes in the oven.

So, knowing when the chicken is done, takes a little bit of practice a little bit of experience. You can generally use kind of a test portion. The firmer got, the more cooked it is.

Now you can also use a meat thermometer, and you can also put it on a cutting board and look for the juices to run clear.

Super-important any pan roast is to let the outlet meat rest, and finally pull it off to a cutting board and let them sit to allow the juices to get out and relax for 3 or 4 minutes.

And then after the chicken is rested, you’ll get a beautifully moist, nice, tender perfectly cooked chicken with a nice seared outside and tasty crust. Go ahead cut serve it!

Trick Bonus:

Put your boneless chicken breast inside a ziplock bag, and hit to over it to make the thickness of all its sides similar. This way, the whole breast will be cooked in the same time. IMPORTANT”>> Do this before cooking it”.

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