Serves 2
160 cal · 25 min
Skillet-Braised Chicken Breast
Recipe GLPRa48dcfcc054c84
A simple, elegant single chicken breast that's seared briefly in oil then gently braised covered over low heat. The trapped steam keeps the meat tender and juicy while the exterior develops a light golden crust. Perfect as a lean protein for two diners.
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Ingredients
1 medium boneless, skinless chicken breast (about 1 inch thick)
1 tablespoon vegetable oil
salt, to taste
black pepper, to taste
garlic powder or onion powder (optional)
Directions
Wash your hands thoroughly with soap and warm water before handling the raw chicken.
Pat the chicken breast dry with paper towels and season both sides generously with salt, black pepper, and garlic powder or onion powder if desired.
Heat the vegetable oil in a medium skillet over medium-high heat until shimmering.
Carefully place the seasoned chicken breast into the hot skillet and sear for 1 minute on the first side without moving it, until lightly browned.
Flip the chicken and sear the other side for 1 minute until also lightly browned.
Immediately cover the skillet with a tight-fitting lid to trap the steam.
Reduce the heat to low and cook covered for 10 minutes without lifting the lid.
Turn off the heat and leave the lid in place; let the chicken rest undisturbed for an additional 10 minutes to finish cooking gently with residual heat.
After resting, carefully remove the lid and use a food thermometer to check the internal temperature at the thickest part of the breast. It must reach at least 165°F to be safely cooked.
If the thermometer reads below 165°F, recover the skillet and return it to low heat for 3–5 minutes, then recheck the temperature.
Once the chicken reaches 165°F internally, transfer to a plate and serve immediately.
