Easy pan-roasted chicken breast
If you are new to cooking, pan-roasted chicken breast is one of the first things you should learn. It’s easy. It’s quick. It’s the kind of meal that you can vary to suit your mood. You don’t need any fancy kitchen cookware – just a cast iron skillet that goes from stovetop to oven. And it makes great leftovers for chicken salad or whatever you like.
I think we do pan-roasted chicken breasts at least once a week. Tonight I marinated them for an hour in a mixture that was about 3 tbsp lime juice, 1 tbsp vegetable oil, 2 tbsp fish sauce (or less if you aren’t a fan of fish sauce), a small spoonful of sugar, and equal parts of minced garlic, ginger, and jalapeno (same comment about the jalapeno).
But honestly you don’t need to marinate chicken breasts. Typically, a weekday dinner looks like 1) walk into house and turn oven to 425F, 2) make a mixture of paprika, salt, and pepper and rub over both sides of the chicken, 3) put a very thin layer of oil into the pan, 4) cook over medium heat until one side is brown, 5) flip breasts over and put that cast iron pan into the oven until the internal temp is 165F (Careful. Hot.). Dinner, ready in under 30 minutes.
Tonight’s chicken went over white rice (because it cooks quickly and we hadn’t been paying attention to time), a quick saute of what vegetables we had in the fridge, and topped with cilantro.
Simple food. Prepared well.