Boneless, skinless chicken breasts–frozen or fresh–are so convenient, but they can be unforgiving if you overcook them the least little bit. I’ve tried marinades, brines, and sauces. An easier solution is to buy skinless chicken breasts with the bone intact. The bone adds cooking time, but it also keeps the chicken meat flavorful and moist.
Here’s how I “fry” a chicken breast. First, I preheat a dry skillet over medium-high heat (this needs to be a quality stainless or cast iron skillet; aluminum may warp). Then I position the breast in the pan (do not move or the meat will tear). It will stick to the skillet. Cover, lower the heat to medium, and time for 20 minutes. Turn the chicken and cook another 5 minutes or until juices run clear. Remove the chicken then add a little liquid to the pan and whisk up the cooked on “fond” for au jus gravy. The chicken is crusty good yet tender and moist on the inside.
In the time it takes to cook chicken breasts, you can have your vegetables steamed, your drinks poured, and the table set. Thirty minute meal!