Perfectly Cooked Chicken Breast

I finally did it! I’m sharing my foolproof method on how to prepare perfectly cooked (& juicy) boneless skinless chicken breast!

It’s perfect for you weekly meal prep and I promise anyone can do it! Even those that think they can’t! I like to use this chicken for my Kale Salad recipe! It works best with a cast-iron pan or a heavy skillet! Keep reading for the full recipe & method!

I N G R E D I E N T S

1 tsp salt
1 tsp pepper
1/4 tsp crushed red pepper (optional)
1/2 tsp dried parsley
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
2 tablespoons of extra virgin olive oil (plus a little extra to coat the pan or use an oil spray)
1 pound of boneless & skinless chicken breasts ( about 2-3 breasts)

I N S T R U C T I O N S

Preheat your oven to 400 degrees.
In a bowl combine the following: salt, pepper, crushed red pepper (optional), dried parsley, onion powder, garlic powder, dried basil & 2 tablespoons of the olive oil. Mix to make a paste.
Heat your cast iron pan on the stove over a medium-high heat.
Add the chicken breasts to the bowl with spices and mix with your hands to coat evenly while the pan heats up.
Spray the pan with a little bit of olive oil spray. Then place chicken breasts on the hot pan and let cook for 5-7 minutes without touching it. Do not overcrowd the pan.
After 5-7 min, use tongues to flip the chicken breasts to the other side and place in the preheated oven, set timer for ~10-15 minutes. Use a meat thermometer to get the internal temperature to know when its fully cooked, it should reach 165 degrees and the juices should run clear.
Take out the pan from the oven and let rest a few minutes before slicing.
Enjoy over the next 3-4 days!