It’s always good to have boneless, skinless chicken breasts in your freezer as they make quick and nutritious dinners. Whether you choose to sauté, boil, or roast chicken breast, there’s an easy recipe perfect for any occasion. And as soon as you figure out how to correctly cook chicken breast, you won’t have to eat dry, tasteless meat again. Here are three ways to cook boneless, skinless chicken breasts.
Sauté Chicken Breasts
The terms sauté, pan-fry, and skillet-cook all refer to the same way of cooking chicken breasts. To cook chicken this way, you’ll need a heavy skillet and a small amount of fat like cooking oil, olive oil, or butter. This method takes only 10 minutes and you’ll know when the chicken is ready when it’s no longer pink and the juices run clear. The temperature should read 165 F.
Boil Chicken Breasts
Boiling or poaching chicken breasts works best when the chicken is part of a larger recipe like chicken noodle soup. With this method, you’ll cook the chicken in a saucepan with a combination of liquid (water, wine, broth, or juice) with herbs, veggies, or citrus for flavor. The chicken breasts are done cooking when they reach 165 F.
Broil Chicken Breasts
Chicken breasts do best when they’re cooked in high heat, which makes broiling chicken in the oven a quick way to get nice color on the outside while keeping the inside tender. Cover the chicken in oil or a marinade and cook it until it’s at 165 F.
