How to Cook a Juicy Chicken Breast in 15 Minutes

Posted by aMusingFoodie in Blog, meals for moms on Tue, Jan 31, 2012

Today’s post wraps up our healthy food focus for January. Which means next week I can start posting all kinds of calorie dense recipes filled with lard and cupfuls of sugar. Okay, so maybe I’m being a little dramatic. But I do promise some yummy goodies next week in honor of the sweet treat holiday coming our way.

In the meantime, let’s talk chicken breasts. I was just at book club earlier this week, and I heard not one, but TWO people say that they could never have made chicken satay as good as what was being served at book club, because whenever they make chicken it turns out dry.

I’d like to take a second to point out something. That chicken satay was awesome. Chicken breasts pounded thin and basted with a peanut sauce, then grilled on a skewer and served with more of that delicious peanut sauce for dipping. My book club friend’s husband made it. That’s right, you heard me – like, from scratch. For book club. And not just the satay, he also made deviled eggs, steamed shrimp with homemade cocktail sauce, chicken corn chowder, baked mac ‘n cheese and cheesecake. YES. The man made cheesecake, and had the nerve to macerate strawberries to spoon on top. When I came home and rattled off the spread laid out for us, my husband sent virtual daggers his way and stated, “When it’s our turn to host book club, I’m ordering a pizza.” Touché.

Back to the juicy chicken. It’s just not that hard to sear a chicken breast and have it turn out awesome. I’m sorry; it’s not. It’s all about timing really, and not over-cooking. Don’t over-think it; it’s much easier to over-simplify.

Herb Seared Chicken Breast

Prep: 5 minutes; Cook: 10 minutes; Serves: 4


  • 4 medium boneless/skinless chicken breasts
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon herbs (basil, lemon balm or Italian parsley are my favorites)
  • 2 tablespoons extra virgin olive oil
Add the olive oil to a large skillet and preheat over medium-high heat for about 5 minutes. Meanwhile, rinse and pat dry each chicken breast, then sprinkle one side with salt, pepper and herbs. Place the chicken breasts seasoned-side down in the skillet and let them cook for 5 minutes without touching them. Sprinkle the other side with salt, pepper and herbs, then flip them and continue cooking for another 5 minutes. Remove the seared chicken breasts from the pan and let them rest for a couple minutes before serving.
Note: If you have smaller chicken breasts, like the ones found in Perdue® Perfect Portions®, reduce the cooking time to 4 minutes per side.


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About Liza Hawkins

With her down-to-earth approach to food, and a dash or two of snark, Liza enjoys eating, reading, cooking, dining and writing on a daily basis. By day, she's an insurance professional, by night she gracefully (or not sometimes) barrels through life keeping up with her blog (a)Musing Foodie, other freelance writing jobs, non-profit work, Twitter and Facebook, her kids, her husband, and whatever else happens to fill her plate. Read her blog here:

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