This is my bulletproof recipe for cooking juicy chicken. When I discovered this cooking method, it was a game changer for me. So forget about chopping chicken into small pieces, this is the way to go to achieve the best results!
YOU’LL NEED:
- 600 – 650g raw chicken breasts
- 1 tbsp vegetable oil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp white pepper
HOW TO COOK:
1 Trim the chicken breasts: cut off any white fat, blood spots and tendons as needed.
2 Heat the oil in a large frying pan and add chicken breasts when the pan is hot.
3 Season with salt, black and white pepper and cook on a high/medium-high heat for about 7-8 minutes to get a nice sear.
4 Flip the chicken and add some water (preferable hot) on the pan, just enough to cover the bottom of the pan. Then, turn down the heat and season the other side. Cover the pan with a lid and cook on a low heat for about 8-10 minutes.
5 Place the chicken on a chopping board and ideally leave to rest for about 5 minutes before chopping. If you are unsure whether the chicken is cooked, you can always cut into one breast before resting it: if the juices run clear and you see no pink, it’s fully cooked!
Notes:
- Keep an eye on the chicken after it’s been flipped: the bottom of the pan should be covered with water until the chicken is cooked so if you see the pan is dry, add a bit more water
- The cooking time varies depending on the breast size so you may need to take smaller breasts out of the pan already after 8 minutes, while bigger breasts can take up to 15 minutes (after flipping). If you are unsure, just take one breast out of the pan and cut into it. Also, don’t worry too much about the exact cooking time as the chicken won’t get dry easily, even if it is in the pan a few extra minutes!
- Note that chicken will shrink about 25% when cooked (this is because when an animal protein is heated, it releases juices that cause the protein to shrink). So this amount of chicken is perfect for recipes that call for 400-500g cooked chicken