Quick, skillet chicken

Chicken breast that remains juicy yet crispy on the outside and takes literally only a few minutes to prepare.* If the chicken comes out dry, it's because you left it for 3 minutes instead of 2: cook shorter next time.


This recipe serves one, but scales perfectly: add as many ½-pound breasts as you have people though you'll need to cook serially (don't crowd the pan).


8 oz chicken breast
Kosher salt
fresh-ground pepper
flour for dredge—wheat, rice, cornstarch, potato, etc.
oil (olive or a seed oil)


1. Between Saran® wrap (two pieces or a large piece folded over), pound out breast to at most a ½" filet.

2. Preheat skillet to 425°.

3. Season filet (lightly) with salt and pepper directly. You can marinate it instead if you like.

4. Dredge filet (lightly) in flour, wheat, rice, cornstarch, potato, etc. Shake off excess.

5. 4 tablespoons of oil in skillet.

6. 2-3 minutes for the first side (depends on thickness).

7. Turn and cook 2-3 minutes on the other side. You're looking for 165°, no more.

8. Remove to wire rack for 4-5 minutes (8 minutes resting per pound).

9. Serve, cutting into strips, etc. as desired.


* You can literally prepare a full meal of chicken filet, rice and vegetable (from a frozen package) in under 30 minutes that's the equal of anything you could get at a restaurant (where I live, anyway).