| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | 2 servings |
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 2 tablespoons chicken stock
Instructions
- Preheat the oven to 300 degrees F.
- Cover the chicken with plastic wrap or place in a large resealable bag. Pound the chicken to an even thickness with a meat mallet or the bottom of a heavy skillet. Sprinkle the chicken liberally with salt and pepper.
- Heat a medium skillet with a lid over medium-high heat. Add the oil and swirl to coat the skillet. Place the chicken in the skillet and cook for 1 minute without moving. Flip and cook for another minute. Add the chicken stock, cover with the lid and transfer to the oven. Cook, covered, for 8 minutes.
- Set the skillet on the stovetop (no heat) with the lid still on; let sit for 8 minutes more, without lifting the lid. After 8 minutes, the chicken should be at 165 degrees F. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 394 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 62 g |
| Cholesterol | 199 mg |
| Sodium | 685 mg |
Reviews
I used vinegar instead of broth and it took away from the flavor
Loved it! Any suggestions on what liquid you can use instead of stock?
Wonderful! Best chicken dish I’ve ever had!
This is a perfect result, moist, juicy, tasty!
This worked perfectly
Perfect chicken breast! Moist & tender! I used it to top our Cesar Salad.
I made this exactly as it says, and it didn’t get done, and had to raise temp to 350°, and cook longer, and was very dry!
This recipe is awesome!! The chicken breaths were so good and so juicy!!!
BEST CHICKEN BREAST I’VE EVER COOKED,
Great method! Juicy, tender and you can add whatever flavors/seasonings you like. I do half oil/half butter for browning. Pounding the chicken breast is the key here; don’t skip that step. Watched Katie Lee make this on The Kitchen, and I’ll always use this method.