my favorite way to cook chicken

I strictly only buy chicken -- mostly because its what I grew up eating the most, its one of the cheaper meats, and its the only meat I really know how to cook well.

Lately, dinner has been "Operation: Use all the veggies in the fridge before they go bad". Roasted dinners alone sounds like a delicious dinner to me, but I have a husband that agrees otherwise, so I need to throw some chicken in it to be the complete meal. I've been on the hunt for a good year now to find the best way to cook chicken.

As a cooking paralysis newlywed I found myself cutting up cubes of chicken for every occassion, and I always overcooked them. No one likes to eat overcooked chicken.

So then I began cooking shredded chicken all the time -- but shredded chicken didn't always fit the meal. Defeated again.

So then, one day, I decided to do some research and test a few different ways to cook chicken, and I found MY favorite way.

If you are above the age of 24 and don't suffer from cooking paralysis like I have most of my life then you can just skip this. I just hope this helps those like me who are in the throws of "How do I cook chicken phase!?" That was me. Until two weeks ago.

1. Warm up skillet that has a lid that fits.
2. Set to medium heat and drizzle oil on the skillet.
3. Flick water on it to make sure its well heated.
4. The chicken must be completely thawed. Sprinkle salt and pepper on both sides.
5. Place the chicken down on each side flipping back and forth for one minute until its not pink.
6. Turn the heat down to low and let it sit with the lid ON for 10 mins. And no peeking is the important part.
7. Once the ten minutes are up, take skillet (with the lid on) off the burner if you have an electric stove, or turn off the heat for gas stoves, and let it sit with the lid ON for 10 mins. No peeking either.
8. I swear it will be perfect.

And if its not...well, then you did something wrong because its been my fail proof method now multiple times in a row. I love how moist and soft the chicken is, and not under or overcooked. Hands in the air emoji for the best and quickest way to cook chicken.

Bonus: the roasted veggies. I think this is also one of those "yeah I know how to roast veggies" don't give me that lecture. But... in case you are wondering. I heat the oven to 420 degrees, place all the cut up veggies on parchment paper (i think its worth it for easier clean up), and drizzle with oil, sprinkle salt, pepper (i prefer the grind by hand kind -- you can buy it at the dollar tree! :), basil, italian seasoning and anything else if I feel like it. 

This time I roasted tomatoes cut in half, 1 sweet potato, 4 small red potatoes, handfuls of frozen green beans, and 3 carrots. One thing I would do next time is put the sweet potato and tomatoes TOGETHER on the same pan because they are done after 20 mins. But the carrots and potatoes can always go alittle longer, but its not like you're going to die if you don't do it that way. 

At the 10 minute mark I run a spatula through all the veggies to mix them together and make sure it gets cooked evenly. 

1 comment

  1. wow! I'm so impressed for running all that way on a hurt foot!! That's amazing! And you are reminding me that for dinner tomorrow I need to do the roast-all-the-veggies-going-bad-in-the-fridge too! I think roasted veggies are so pretty!


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