Skillet Juicy Chicken Breast
- Yield 4 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 30 minutes
Skillet Juicy Chicken Breast sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds boneless skinless chicken breasts, You can use breasts that are 6 to 8 ounces each.
- A reliable paleo spice blend, or Diamond Crystal kosher salt
- 2 tablespoons paleo mayonnaise, or enough for a thin coating on the cutlets
Method
Cut the chicken breasts horizontally into thin cutlets. Using a meat pounder or heavy and flat object, pound them so they’re even in thickness.
Scatter both sides of the cutlets from up high with seasoning or Diamond Crystal kosher salt.
Coat a very thin layer of mayonnaise on both sides of each cutlet. This helps the seasoning stick, promotes browning, and keeps the chicken juicy.
Warm a heavy bottomed 12-inch skillet over a medium-hot burner until hot.
Set the cutlets in a single layer in the skillet. Leave undisturbed for about 90 seconds per side. Continue flipping the chicken every 30–60 seconds, or until nicely browned and the thickest part reaches 150–155°F. This will happen sooner than you think so check with your meat thermometer!
Lift the chicken from the pan and let it rest for about 5 minutes. Carryover cooking will finish the job. Plate warm or cool completely before storing.
Kitchen notes
- Thin, even cutlets are the key to fast cooking and juicy results.
- You won’t taste the mayonnaise.
- It simply acts as a protective layer and helps with browning.
