Pan-Roasted Chicken Breasts

I will not let you screw up these nice, juicy breasts. They are too easy not to make, even for a Can’t Cook. If you don’t have fresh thyme handy, any dried herb like thyme or oregano will do just fine (but use half the amount). Don’t Panic: Knowing when the chicken is cooked through is NOT going to intimidate you.

Copyright (c) 2013 by Jessica Seinfeld from THE CAN'T COOK BOOK published by Atria Books, a division of Simon & Schuster, Inc.

Pan-Roasted Chicken Breasts

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    4 boneless, skinless chicken breasts (6 to 8 oz. each) 1/4 teaspoon freshly ground black pepper
    3 teaspoons extra virgin olive oil 1 tablespoon fresh thyme leaves
    1/2 teaspoon kosher salt


    Prep: 15 min Total:
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    • 1

      Wash the chicken and pat dry with paper towels. Measure 1 tsp. of the oil, drizzle a bit on each breast, and rub to coat entirely. Measure 1/4 tsp. of the salt, then pinch and sprinkle over the tops. Season the tops with 1⁄8 tsp. of the pepper (about 6 turns on a pep- per mill). Turn the chicken over and season the same way with the remaining 1/4 tsp. salt and 1⁄8 tsp. pepper. Wash and dry the thyme sprigs, then pull the leaves from their sprigs and sprinkle over the tops of the breasts.

    • 2

      Place your large skillet on the stove and turn the heat to medium. Measure and pour in the remaining 2 tsp. oil and heat until it shimmers (1 to 2 minutes). Using tongs, add the chicken, thyme-side down (you should hear a nice sizzle), and cook until the under- sides are golden brown, 5 to 6 minutes. Flip the chicken (it should release easily from the pan) and continue to cook until golden brown and cooked through (you can cut into the thickest part to make sure it’s no longer pink), 5 to 6 minutes more.


    Tools needed: cutting board, chef’s knife, measuring spoons, large skillet, tongs, kitchen timer.

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