I'm no chef, i normally just grill it up in some butter.

Looking for a better way to cook chicken.

Assuming boneless usually I'll put generous amounts of salt and pepper on the outside, heat up a bit of olive oil and butter in a pan over a bit higher than medium heat, and brown the chicken on both sides. Once browned ( wont be fully cooked) I add some cut up onions and garlic and cook that then add some kind of liquids and herbs or spices to make a sauce. I'll return the chicken back into the sauce to finish cooking, then once cooked allow the chicken to rest for a few minutes and slice on an angle and put on the plate with some sauce on top. For example you could add crushed tomatoes as the liquid and fresh basil and then serve over pasta for a full meal.

I use this method of cooking boneless skinless chicken breast for so many different recipes, you can really adapt the method to use whatever you have on hand and make something delicious. Use like chicken broth and cream as the liquid and add some peas and thyme and serve over mashed/boiled potatoes, use apple juice and chicken broth and add sage and bacon and serve over rice/risotto, the variations are endless.

This post was edited by acyroma on Mar 9 2015 02:56pm

Thanks for the idea. I'm not sure if i never tried to cook it another way because I'm scared of ruining the chicken or if i've just been too lazy to put in the extra work to make it better.

I recommend searing the outside on the stove top frying pan, and then finishing it in the oven.
Salt / pepper the chicken breast, then dredge it in flour, and shake off the excess. Then saute it in butter or oil on both sides to give it a nice color.
Transfer the breasts to the oven on 350 degress, and continue cooking til the inside of the chicken breasts reads a temperature of 155-160 degress. Carry over cooking will take it to the desired 165 degrees.

You can use the frying pan that the chicken breast was in to make yourself a sauce.
A very simple sauce I like to make is a chardonnay wine reduction sauce.

Simple add 1 cup of wine, and simmer til it reduces by half.
Next add 1 cup chicken stock and simmer to reduce that by half.
Lastly add 1 cup heavy cream, and simmer to reduce til it's a nice thick sauce-like consistency, and pour it over your chicken once you plate it.

You can experiment with other seasoning on your chicken, but salt/pepper is all your really need. I also like garlic with mine.

that sounds delicious

There's a lot of ways you can expand upon making simple sauces such as this too. If you ever have any questions, or want different ideas recipes feel free to message me.

Pretty easy

Start with a skin-on breast, if possible, sear the skin side in some oil, roughly 2-3 minutes in a hot pan or until it is a dark golden color, flip and transfer to a sheet tray and put it in the over, 350 degrees for roughly 5-7 minutes.

Ideally, you should have a nice thermometer, like the thermoworks RT600c, where you can quickly check the temperature without much damage to the meat.

You want the internal temp to 163 degrees. Let it rest for 2-3 minutes, it will carry over to 165 degrees and reabsorb the juices into the muscle fibers

Season however you want, or put a sauce on top, voila, perfect breast


Me, I did this on a competitive level, so many done exactly like that

easy and good just marinate in some Italian dressing then grill or how ever you wanna cook simple and tasty

if your lazy and want a quick delicious chicken, i normally just slice it into strips put some oil and bit of water in frying pan fry it up with a variety of spices of your choosing pretty delicious

Put it on the stove for 2-3 seconds max, then put it in the oven where it belongs.