“LAZY GIRL” CHICKEN BREASTS

5 from 3 votes

“LAZY GIRL” CHICKEN BREASTS

This is the easiest chicken breast recipe that is a total game-changer. You’ll come back to this recipe again and again, I guarantee it!

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Side Dish

Cuisine: American

Keyword: Chicken breast recipes, Chicken breasts

Servings:

Author: Olivia Adriance

Ingredients

1 ½ pounds chicken breasts, boneless and skinless (I look for 1-inch thick breasts)
Salt and pepper to season (about ¼ teaspoon salt and ⅛ teaspoon pepper per breast)
2 tablespoons avocado oil
About ½ cup bone broth

Instructions

Pat the chicken dry and season generously on both sides with salt and pepper.
Heat avocado oil in a large stainless steel or cast iron skillet over medium-high heat.
Add the chicken breasts to the skillet, making sure not to overcrowd the pan. Cook, undisturbed, for 7 minutes. Avoid moving them around while cooking so you get that nice golden crust to form.
Once the chicken can easily be released from the pan, flip the breasts over. Cook for another 5 to 7 minutes (see note).
Lower the heat to medium and add ¼ cup of chicken broth, scraping up any chicken bits with a spoon as the broth deglazes the pan. Then, add another ¼ cup to cover the bottom of the pan.
Allow the sauce to reduce until there’s only a thin glaze over the bottom of the pan, tossing the chicken in the sauce for another 3 to 5 minutes.
Remove the chicken from the skillet and allow to rest for 5 minutes before slicing.
Serve with the pan sauce and ENJOY!

Notes

This cook time is for chicken breasts that are approximately 1 inch thick. A thicker chicken breast may need more time. If you have a meat thermometer, you should cook your chicken until the internal temperature reads 165°F. Better to be safe than sorry!

Making a big batch of chicken ahead of a busy week can be a huge timesaver. Serve over your favorite salad or bowl or add to a soup for a protein-rich meal. Cooked chicken lasts in the fridge for four days. Or, you can freeze it in a glass container for up to four months.

Nutrition