Perfect Chicken Breasts, Every Time!

In my last post I mentioned I would be in Ireland by the time this post went up.  Well, as I write this, Lufthansa airlines’ crew is threatening to strike.  Today.  Like today as in the day I’m am flying out!!! AHHH!

So… I guess you’ll have to check back here later to see if there are any angry diatribes against Lufthansa.  Let’s hope there isn’t.

In the meantime, let’s learn how to make a perfectly golden brown delicious chicken breast.

In most meals, GBD is important for two reasons. 1) You eat with your eyes first and GBD looks a lot better than burnt or pale. 2) GBD just tastes better-  food flavors change based on heat applied, length of time cooked, blah blah blah science.  A food scientist would be better at explaining why GBD is best, but you don’t need that- imagine which is better: browned crispy juicy tenderness or limp soggy paleness.  See, easy 🙂

The key to searing a GBD chicken breast is a hot pan and dredging the breast in flour.  That’s is. Once you’ve mastered this, you can stop eating bland chicken and enjoy a healthy meal again. GBD chicken begs to be laced with fresh herbs, spritzed with citrus, or smothered in a marinara or marsala sauce.

I served this with tomato-basil sauce, parmesan cheese and a side of orzo tossed with capers. Simple, quick, delicious.  Try it!

GBD Pan Seared Chicken

  • 1 cup flour
  • 1/4 tsp each salt and pepper
  • 2 tbl olive oil
  • 2 large chicken breasts

Note: This is for two large breasts, you will need to increase the quantities of flour and oil if making more.

Lay the chicken flat on a cutting board and butterfly them by cutting horizontally across the breast. Do not cut all the way through. Dredge the chicken in the flour mixture once, shake off excess, and dredge again, shake off excess.

Heat the olive oil in a pan over medium-high heat. Once the oil shimmers, place the chicken in (open side down) and cook for about 4-5 minutes, depending on thickness. Turn, and cook for additional 4 minutes on the other side. Use your best judgement, if the juices run clear and the meat is no longer pink in less than 4 minutes, take it out. Still to pink? Leave it in.

Now pour a glass of wine, admire your work, and start eating.


– Erin

4 thoughts on “Perfect Chicken Breasts, Every Time!

  1. Have fun! I’m desperate to go to Ireland. TRM has been, and he still has some family there. I don’t wear a claddagh wedding ring for nothing!

    Pick up some great recipes to share, too!

    • Next year Ireland is having an event called The GATHERING; which is supposed to be a year long celebration of all things Irish. They are encouraging all people with Irish heritage to come over for The Gathering in 2013. Sounds like a perfect excuse to go!

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