A skillet with a lid: You’ll need a skillet with a lid for this recipe since once the chicken is browned it cooks covered to trap the heat and steam of the simmering liquid for quicker, more even cooking.Once you get it cooking, you can walk away and do the rest of your recipe prep. This method, which is a mix of pan frying and something similar to poaching, produces chicken that is moist, tender, and super flavorful.īest of all, the chicken can go from fridge to stove with almost no prep and needs no babysitting. This is the BEST way to cook chicken breast when you come across a recipe that calls for “cooked chicken.” It tastes a hundred times better than oven-cooked chicken breast, you don’t need to make a trip to the grocery store, and it’s so easy that after you’ve made it once, you’ll never need a recipe for cooked chicken ever again. Yes? Yes? or Yes? Friend, today’s recipe is for you. ![]() Question! What do you do when you make a recipe and the ingredient list calls for “cooked chicken?”ĭo you throw a chicken breast in the oven for half an hour and hope for the best? Run out and buy a rotisserie chicken? Pick a different recipe because come on, why doesn’t it say how to cook the chicken–half the recipe is missing? You end up with juicy, tender chicken breasts that are perfect to cube and mix into pasta, soups, and other recipes or just enjoy for a light, healthy lunch. It’s such an easy recipe, I make it at least 2 or 3 times a week.This is a quick tutorial on how to cook chicken breasts when you get a recipe that calls for “cooked chicken.” It’s simple, easy, and mostly hands-off, so you can do the rest of your recipe prep while the chicken cooks. You can use it to make chicken salads or sandwiches. The thing is the sky is the limit to how you can serve this. You can serve it along with mashed potatoes or a great salad for a super healthy meal! You can shred it and use it for tacos or burritos.
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