Chicken breasts are so blah. I am just not a huge fan…they almost always turn out dry and boring. I don’t mind using chicken in things, but I almost never ever just sear up a chicken breast for dinner. So this recipe didn’t come about from me experimenting – the creds for these babies go to my husband, Seth.
We got hungry SUPER late at night this past weekend (because we had had popcorn a few hours earlier…confessions), so Seth decided to whip up a concoction. We are talking like ten p.m. here, people. So he made a pasta thing, but he wanted meat with it, so he whipped up some chicken. It…was…SO GOOD. The best chicken I’ve ever had, seriously! It was so, so, so juicy and flavorful. It was just as juicy as dark meat, if not more so.
I decided it needed to be shared with the world ASAP. Pronto. Emergency status. So, after receiving detailed instructions from Seth while he was at work, I got to it. And now, dear internet friends, I shall share this sorcery with you.
I’m making this sound super sneaky and secretive and crazy, but it’s actually a really simple trick that I’m sure many of you are already using. There are two ways that I usually see people cooking chicken breasts (and the two ways I have almost always used in the past): 1. Cook it in the pan, turning it and browning it until it’s cooked through. 2. Bake it in the oven until it’s cooked through.
Today’s method combines the two of these. Here’s what we do:
- Season the chicken. Season it well. Your one way ticket to bland, boring chicken = under-seasoned meat. Seth used salt, pepper, and dried oregano. I think it is a freaking delicious trio, so that’s what I went with today. Make sure you add enough salt, though. That’s the most important seasoning.
- Heat a pan with fat (I used both olive oil and butter) over medium high heat, and get a hard sear on both sides. Three minutes a side on medium high was perfect for me.
- Throw it in a 425 degree oven for 8-10 minutes. This could vary a bit depending on the size of your chicken breasts, but 8-10 works for the standard piece of chicken.
- REST IT! People, use your patience that I know you have deep down in your brains despite steaming, delicious smelling chicken sitting in front of you. The chicken needs to rest for at least five minutes. Set a timer, get everything else plated up, and then when those five minutes are up – dig in, yo. And fall in love with the most juicy chicken breast your eyes will ever encounter.
I absolutely love, love, love seasoning it with some fresh herbs (dill and basil = lyfe) over top right before digging in. It adds an extra layer of flavor and SO much freshness. And it makes it pretty…and pretty food is fun 😍.
So yesterday Seth mowed the lawn. We have a cheap push mower that is a PIECE, so it takes like ten years to mow, even though our yard isn’t huge. The front yard is fine, but the back yard gets super thick, and it makes mowing super hard. It felt amazing outside yesterday, so I decided I’d wash my car – like deep-clean wash – while he mowed. We went to Target, a.k.a. the giver of all things, and got some car cleaning stuffs.
He got started on the lawn, and I got to work on my car! Cleaned all the surfaces, vacuumed all the seats and floors, shampooed all the fabric on the seats, washed all the glass, and cleaned the outside. Oh em gee it took FO-EVA. Forever. And honestly, I was slightly disappointed with the result. The inside looks great, but the outside doesn’t even look that much different!
There are so many spots on it from the water I guess, and there are a lot of areas that still look dirty. I’m like…come on bro – I spent like three hours cleaning you. You should be spotless. Maybe you experienced car cleaners out there can tell me what I’m doing wrong. I washed it in sections so the soap didn’t dry on, and then I rinsed each section off thoroughly before moving onto the next. And then when I was done, I got the whole thing wet again and drove around for like ten minutes until it was dry, thinking that this would help with the water spots.
But it doesn’t even look that greatttttt…blaarrgggg…whhiinnneeee. Maybe I’ll just pay a detailer in the future. Just TAKE MY MONEY so I don’t have to do it again. The inside I could do myself, I guess, but apparently I am incapable of doing the outside. Uncool…
Get ready for the most delicious chicken EVER, peeps.Print
The Trick to THE Juiciest Chicken Breasts
This is THE juiciest chicken you will find anywhere! It’s super simple to make and it’s done within 30 minutes. Win and win!
- Prep Time: 5 minutes
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2 chicken breasts 1x
- 2 chicken breasts
- 1 tablespoon butter
- Olive oil for pan
- Basil and dill (optional topping), chopped
- Preheat your oven to 425 degrees.
- Heat a large, oven-safe skillet over medium high heat (a cast iron works great) with your butter and some olive oil.
- Season your chicken liberally with salt, pepper, and oregano.
- When your skillet is hot, add your chicken. Sear for 3 minutes per side so you get a nice, deep sear. When both sides have been seared for three minutes, place the skillet in your oven.
- Bake the chicken for 8-10 minutes. It will continue cooking once it’s out of the oven as it’s resting, so if it’s a tiny bit pink when you take it out, that’s okay.
- Remove the chicken from the pan and rest the chicken for at least five minutes. Season it with your chopped basil and dill (optional) before eating.
The cook time in the oven will depend on your chicken breasts, so start checking them at 8 minutes by slicing a small cut in the bottom of the breast and checking the inside. If it’s a tiny bit pink still, it will continue cooking as it rests.
- Serving Size: 1 chicken breast
- Calories: 365
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 18 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 153 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy chicken recipes? Check these out: