Follow this simple method for juicy and tender chicken breasts
Flatten the boneless, skinless chicken breasts.
Pound the chicken until it is a half inch thick using anything heavy you can find in your kitchen. This ensures a consistent, even-handed preparation.
Season the chicken breasts.
Use any seasoning desired for your dish, such as salt, pepper, or thyme.
Preheat the pan.
Heat a pan over medium-high heat. When hot, add approximately 1 tablespoon of olive oil or butter.
Cook chicken breasts for 1 minute (do not move them).
This will give the chicken breast a golden
colour on one side.
Flip the chicken breasts.
Turn the heat down to low.
Cover the pan with a tight-fitting lid.
Cook on low for 10 minutes (do not lift the lid).
Remove the lid and check the chicken for rawness.
Take one chicken breast off the heat and make a small incision to check the inside. Do not cut the chicken all the way through. If you do not see any pink, remove the chicken from the heat.
Let the chicken breast rest for at least five minutes before slicing.
This ensures any juices will remain in the meat, keeping the chicken nice and juicy.