Directions
- 1Season one side of the chicken breasts with garlic powder, onion powder, salt, and pepper.
- 2Heat a skillet until it is hot, then add a little olive oil.
- 3Place the chicken breasts seasoned-side down into the hot skillet.
- 4Cook undisturbed until the chicken releases easily from the pan.
- 5While cooking, season the other side of the chicken breasts with salt, pepper, garlic powder, and onion powder.
- 6Flip the chicken breasts once they release easily and have started to cook along the sides.
- 7Deglaze the pan with 1/3 cup of liquid, such as white wine, chicken broth, or water.
- 8Turn off the heat and transfer the pan directly to an oven preheated to 375°F.
- 9Bake for 15-20 minutes, depending on the size of the chicken breasts.
- 10Remove the chicken from the oven and let it rest in the pan for 5-10 minutes.
- 11Slice the chicken against the grain for tender pieces.
- 12For the second method, season the chicken as desired.
- 13Sear the chicken in a little olive oil for 5 minutes without touching it.
- 14Flip the chicken and add 1 cup of water or chicken stock to the pan.
- 15Cover the pan and cook for 2-4 minutes depending on the pan's thickness.
- 16Turn off the heat and let it stand for 15 minutes with the lid on.
Ingredients
- Chicken breast
- Garlic powder
- Onion powder
- Salt
- Pepper
- Olive oil
- 0.33 cup White wine
- 1 cup Chicken broth
- Water
Equipment
SkilletTongsKnifeCutting boardMeasuring cup
Tips
- Do not rush the searing step; the chicken will release easily from the pan when ready.
- The moisture (wine, broth, or water) added to the pan helps steam and cook the chicken more evenly.
- Always let the chicken rest for 5 to 10 minutes after cooking to retain juices.
- When slicing, cut against the grain to ensure tenderness.
- The pan-seared method with a 15-minute rest also works well.
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