3 Ways to Cook Chicken
Looking for an easy flavorful dinner? Think chicken. Chicken is one of the easiest meats to cook. It goes with almost any flavor palette—from lemon and garlic to BBQ sauce, teriyaki to curry, anything goes with chicken. Whether you’re grilling, pan cooking or baking it in the oven, it also cooks relatively fast, which means it’s not time intensive to have a flavorful dinner.
In a Pan
2 tbsps olive oil
4 boneless chicken breasts
1/3 cup flour
2 eggs beaten
1/3 cup bread crumbs
1/4 cup Parmesan cheese
1/4 teaspoon salt
Add pepper and herbs to taste
1 lemon cut into wedges
Heat 1 tbsp. olive oil, in pan over medium heat. Add the rest of the olive oil as needed as you cook all of the chicken. Slice chicken breasts length wise into two thin pieces. Place flour in one bowl, eggs in another, and in a third bowl place breadcrumbs, parmesan cheese, salt and any herbs. Place each chicken breast in flour first, then dip in egg mixture, next place chicken in breadcrumb cheese mix. Place chicken in frying pan.
Cook 4-5 minutes a side, until lightly brown on the outside, and white on the inside. Drizzle lemon juice over chicken before eating.
Chicken breasts are somewhat “uneven” this can lead to problems with the bulky center not being cooked through or overcooking the thinner portions. Solve this problem by putting your chicken breast in a plastic bag and using a rolling pin or meat pounder and “pounding” the thicker part of the chicken breast until they match the height of the thiner part. Be careful not to pound to thin, your breast should be around 3/4-inch in height.
On the grill, chicken breasts generally cook for 4-6 minutes a side on medium heat. Make sure your grill is clean and lightly brush the grill with olive oil before cooking. When you think the chicken breasts are done, lightly press on them. If the chicken breast feels soft or cushy when you press on it, it’s not cooked.
You can grill chicken with any sauce, from BBQ to peanut sauce. Or try a marinade of brine:
Marinades: Marinades will give the outer layer of the chicken extra flavor. You only need to marinade chicken breasts for one to two hours to gain the flavor benefits of a marinade. If you poke them with a fork or make small knife slices in the breast, the chicken will better absorb the marinade.
Brine: Similar to a brine you use for your Thanksgiving Turkey, you can also use a brine on grilled chicken to give it extra flavor and to help the chicken retain its moisture. Use a basic brine of kosher salt, water, a touch of brown sugar or honey and herbs of your choice (think sage, thyme, oregano). Dissolve the salt and sugar in hot water first. Then mix with cold water. Place the chicken in a baking dish or plastic bag with the brine. Do not brine for more than 2 hours.
Heat the oven to 400 degrees F
Rub olive oil in the bottom of a baking dish and on one side of parchment paper
4 boneless, skinless chicken breasts
1 lemon cut into wedges
Salt and pepper to taste
- Garlic salt and herbs of choice
- Instead of lemon use any marinade or sauce of choice
For basic baked chicken rub it with olive oil, sprinkle it with salt and pepper, and drizzle lemon across the breasts. Place the chicken breasts in baking dish. Cover with parchment paper, olive oil side down. Make sure chicken is completely covered. Bake chicken until it is opaque, which is usually when a meat thermometer reaches 165 degrees F. Cook time will be approximately 30 to 40 minutes.