The best way to cook chicken is in the skillet!
If you’re tired of baked chicken and are craving variety, sautéed chicken is the way to go! It’s quick, healthy, and you’ll end up with perfectly moist and golden-brown chicken. Once the chicken has cooked, you can add it to a salad, stir-fry, or serve it with your favorite sides. So grab a frying pan and let’s learn how to sauté chicken!
- Chicken breasts, boneless and skinless
- Seasoned with salt and pepper
- 50/50 salad mix (spring mix & spinach mix)
- Tomatoes, mozzarella cheese, and balsamic vinegar for a side caprese salad
If you’re looking for a great balsamic glaze, which is not only excellent for the side caprese salad but also tastes delicious sprinkled on the sautéed chicken, try this:
Use any large, nonstick frying pan, such as this one from Anolon:
Step 1: Prep the chicken
Whenever I cook chicken, I always start by trimming off any excess fat on the chicken. Next, I cut the chicken breasts into bite-size chunks or strips (you don’t have to do this, but it does make cooking the chicken quicker and easier). Finally, season the chicken with salt and pepper.
Here I am seasoning with a peppercorn medley and pink Himalayan salt, but feel free to use any seasoning you want!
Step 2: Place the chicken in a skillet set to medium-high heat
Set the stovetop to medium-high heat (75% of max heat), and place the seasoned chicken in the skillet.
Step 3: Sauté the chicken for 10 minutes (5 minutes per side)
Sauté one side of the chicken for 5 minutes. You should notice that the side of the chicken that is on the skillet has changed color from pink (raw) to white (cooked), and looks like this:
Flip the chicken, and sauté the other side for 5 minutes too. You can use a knife and cut into the chicken to make sure you don’t see any pink. If the chicken hasn’t fully cooked, keep flipping it every minute or two until you don’t see any pink. You should end up with golden-brown chicken that looks like this:
Step 4: Garnish and serve!
The amazing thing about sautéed chicken is that it looks so good and stays deliciously moist. It’s the closest you can get to barbequed chicken without the hassle of having to barbeque!
And you have so many options for garnishing and serving sautéed chicken: add it to salads, stir-fries, or simply serve it with your favorite sides.
Did you try this recipe? What’s your favorite way to cook chicken? Let me know in the comments below!
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