Tender Melt-In-Your-Mouth Chicken Breast, Simple (Print Version)

Achieve tender, juicy Melt-In-Your-Mouth Chicken Breast every time! This simple, flavorful recipe is a weeknight win. Learn my kitchen secrets.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Family Favorite

# Ingredients:

→ Main Ingredients

01 - 2 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to 1-inch thickness
02 - 1 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - 1/4 cup low-sodium chicken broth

→ Seasonings & Spices

05 - 1 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp fresh black pepper

→ Finishing Touch

10 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, pat those chicken breasts *super* dry with paper towels. Seriously, this is crucial for a good sear, no steaming allowed! Then, place each breast between two pieces of plastic wrap and pound them to an even 1-inch thickness. A rolling pin works wonders if you don't have a mallet. This makes sure every piece cooks evenly, so no dry edges and raw middles – a kitchen disaster I’ve encountered more times than I care to admit. You want them uniform for that perfect Melt-In-Your-Mouth Chicken Breast experience.
02 - In a small bowl, mix together your garlic powder, onion powder, smoked paprika, salt, and pepper. Now, generously sprinkle this seasoning blend all over both sides of your pounded chicken breasts. Don't be shy! Gently press the spices into the meat so they really stick. This is key for that delicious Melt-In-Your-Mouth Chicken Breast flavor. I always feel like a little alchemist mixing up my spice blend, knowing it's going to transform plain chicken into something special. Make sure you get the sides too!
03 - Heat the olive oil in a large, heavy-bottomed skillet (cast iron is my favorite!) over medium-high heat until it shimmers. Carefully place the seasoned chicken breasts in the hot pan, making sure not to overcrowd it. You want a good sizzle! Cook for 5-7 minutes per side, until they're beautifully golden brown and release easily from the pan. The smell at this stage? Divine! It means you're building that crucial crust. I’ve definitely tried to flip them too early, tearing the crust – oops, patience is a virtue here.
04 - Once your chicken has a lovely sear, reduce the heat to medium-low. Add the unsalted butter to the pan, letting it melt. As it melts, tilt the pan slightly and use a spoon to baste the chicken with the melted butter and pan juices for about 2-3 minutes. You're creating layers of flavor for your Melt-In-Your-Mouth Chicken Breast. This step adds so much richness and helps finish the cooking. I always get a little mesmerized watching the butter foam and coat the chicken, knowing it’s soaking up all that goodness.
05 - Pour the low-sodium chicken broth into the pan around the chicken. Quickly cover the skillet with a lid and let it cook for another 3-5 minutes, or until the internal temperature of the thickest part of the chicken reaches 160°F (71°C). The steam helps to gently cook the chicken through, keeping it incredibly tender and juicy. This is a game-changer for avoiding dry chicken! I remember the first time I tried this step; I was skeptical, but the results were undeniable – no more chalky chicken!
06 - Once the chicken hits 160°F, remove the pan from the heat and let the chicken rest, still covered, for 5-10 minutes. This resting period is *so* important – it allows the juices to redistribute, ensuring every bite is moist and flavorful. Trust me, I’ve skipped this step in my haste, and regretted it! After resting, slice the Melt-In-Your-Mouth Chicken Breast against the grain, garnish with fresh parsley, and serve immediately. And there you have it: your very own Melt-In-Your-Mouth Chicken Breast, ready to impress!

# Notes:

01 - Don't overcrowd the pan, hon! If you're cooking more than two breasts, do it in batches. Overcrowding drops the pan temperature and you'll steam, not sear, your chicken – totally defeats the purpose of that glorious crust.
02 - Pounding the chicken to an even thickness is non-negotiable for juicy results. This was a hard-learned lesson for me; uneven chicken means some parts are dry while others are still cooking. Consistency is key!
03 - Always, always let your chicken rest after cooking. I know it's tempting to cut right in, but those 5-10 minutes allow the juices to redistribute, making it incredibly moist. Skipping this step is a common mistake I used to make!

# Tools You'll Need:

01 - Large skillet (cast iron preferred)
02 - tongs
03 - meat mallet (or rolling pin)
04 - cutting board
05 - small bowl
06 - meat thermometer

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 3g
Protein: 38g

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