I consider these chicken breasts a blank canvas upon which many a meal can be created. If there is one recipe using our house blend that is the backbone for many of our dishes, this is it. I usually make a batch of chicken breasts at the beginning of the week and they find their way into many meals. From breakfast scrambles to salads, sandwiches, bowls, pasta dishes and casseroles, the options are many.
This recipe was inspired by the Garlicky Chicken Breasts from the cookbook Cooking School Secrets for Real World Cooks, written by my dear friend and culinary mentor, Linda Carucci. Ever short on time, I made a couple of simple time-saving tweaks.
Everyday Chicken Breasts
- April 20, 2021
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- 1 tablespoon extra-virgin olive oil
- 1 teaspoon house blend seasoningg
- 2 boneless, skinless chicken breasts, trimmed of fat*
- Step 1
- Place 1 tablespoon olive oil in a bowl or large zip-top plastic bag.
- Step 2
- Add 1 teaspoon house blend seasoning and mix well.
- Step 3
- Add chicken and turn each piece to coat with marinade. For best flavor, marinate for at least one hour and up to one day. No need to refrigerate if using within 2 hours, otherwise, refrigerate but be sure to remove the chicken and bring to temperature 1 hour before cooking.
- Step 4
- Determine how you want to cook your chicken: oven, stovetop or grill.
- Step 5
- Stovetop/Pan Seared: Preheat a large, nonstick pan or grill pan over medium-high heat. Add oil if desired. Place chicken in hot pan, being sure not to overcrowd the pan and cook for 4-5 minutes per side, depending on thickness.
- Step 6
- Oven: Preheat oven to 400. Place chicken on parchment or silicone lined pan. Roasted until chicken reaches an internal temperature of 165 (15-25 minutes depending on the thickness of the pieces).
- Step 7
- Grill: Place chicken on the grill, being sure not to overcrowd the pieces. Flip after 5 minutes and continue grilling until chicken reaches an internal temperature of 165 in the thickest part.
- Step 8
- Allow chicken to rest for 5 minutes to allow juices to retract before cutting.
- Step 9
- TIPS: BS chicken breasts can easily become dry and overcooked. To ensure even cooking, consider pounding chicken breast before slipping them into the marinade.