You want the easiest way to cook chicken breasts? This is it. No muss, no fuss. Bam. Protein is ready. Fans of chicken breast love the cut for its all-white meat and low fat content, but that can also mean the meat dries out easily. Here, you sear the outside for an almost toasty exterior, and then roast it just until done to retain the moisture inside. A meat thermometer is a great way to get used to what the breast looks and feels like when done, so you can learn to not over-cook it. Another reason chicken breast rules the roost? It gives you such huge hunks of meat undisturbed by bone and ligaments. Finicky bird eaters especially love this aspect.
For your side dishes, you could continue with simple dish thing, and do our Sautéed Broccoli Rabe recipe, Baked Sweet Potato with Molasses-Clove Butter recipe, or Rice Pilaf recipe.
This pre-seasoned cast iron skillet has superior heat retention and is ideal for cooking, steaks, paninis, vegetables, and more.Buy on Amazon ›
by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...