- 1 lb. boneless, skinless chicken breasts
- Salt, pepper or seasoning of choice
- 1 – 2 Tbsp. cooking oil or fat of choice (we recommend Primal Kitchen Avocado Oil)
- 6 ounces broth or water
- Optional: fresh or dried herbs
- Remove chicken from packaging and pat dry using a paper towel. If chicken breasts vary in thickness, place between two pieces of parchment paper and pound with the flat side of a meat tenderizer or rolling pin until even thickness is achieved.
- Season both sides of the chicken breast with salt and pepper or your favorite seasonings.
- Place a skillet with a lid over medium-high heat.
- When the skillet is hot (test this by dropping a few drops of water onto the skillet surface – if they dance, it’s ready), drizzle your favorite cooking oil into the pan.
- When the oil starts to shimmer, lay the chicken breasts in the skillet in a single layer. Reduce the heat slightly to medium and allow them to cook, undisturbed, for 4-5 minutes. When the chicken easily releases from the pan, flip it over and cook for an additional 3-4 minutes on the second side.
- Add the liquid to the pan along with any herbs you plan to use. Allow the liquid to come to a simmer then place the lid on the skillet and reduce the heat to medium-low to maintain a simmer. Allow chicken to cook, covered, for 8-10 minutes or until no longer pink inside and an instant-read thermometer reads 165℉ in the thickest part.
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