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

Master this simple Melt-In-Your-Mouth Chicken Breast recipe for juicy, flavorful results every time. Perfect for weeknights or cozy dinners!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts (about 1-inch thick)
02 - 1 cup low sodium chicken broth
03 - 2 tablespoons unsalted butter

→ Flavor Boosters

04 - 3 cloves garlic, minced
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary

→ Seasonings

07 - 1/2 teaspoon salt (or to taste)
08 - 1/4 teaspoon freshly ground black pepper (or to taste)

→ Finishing Touches

09 - 2 tablespoons fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, pat those chicken breasts super dry with paper towels. Honestly, this is a step I used to skip, thinking "what difference could it make?" A huge difference, friends! Dry chicken means a better sear, which means more flavor and a beautiful golden crust. If your chicken is thicker than an inch, give it a gentle pound between two pieces of plastic wrap. You want even thickness so everything cooks at the same rate, no dry edges here. This sets the stage for a truly Melt-In-Your-Mouth Chicken Breast.
02 - Heat a large skillet (cast iron is my favorite for this, but any heavy-bottomed pan works) over medium-high heat. Add a tablespoon of butter, let it melt and get a little bubbly. Now, carefully place your seasoned chicken breasts in the hot pan. Don't crowd the pan, or they'll steam instead of sear—I learned that the hard way, trust me. Sear for about 4-5 minutes per side, until they're beautifully golden brown. The smell at this stage? Divine! That crust is crucial for texture.
03 - Once both sides are nicely seared, reduce the heat to medium-low. Add the minced garlic and dried herbs to the pan, letting them get fragrant for about 30 seconds. Pour in the chicken broth. I always hold my breath a little here, waiting for that sizzle! Bring the liquid to a gentle simmer, then cover the skillet. This is where the magic happens for our Melt-In-Your-Mouth Chicken Breast. The steam and broth create a tenderizing environment.
04 - Let the chicken gently poach in the simmering broth, covered, for about 8-10 minutes. The exact time depends on the thickness of your chicken. The key here is not to rush it! This slow, moist cooking ensures the chicken stays incredibly juicy. I always peek a little early, but try to resist! You're looking for an internal temperature of 165°F (74°C). A meat thermometer is your best friend here; honestly, it's saved me from so many "is it done?" anxieties.
05 - Once the chicken reaches temperature, remove the skillet from the heat, but keep it covered for another 5 minutes. This resting period is non-negotiable! It allows the juices to redistribute throughout the meat, preventing them from escaping when you slice. I used to skip this, eager to eat, and ended up with drier chicken. Lesson learned! While it rests, you can quickly make a pan sauce from the remaining liquid if you like, maybe with a knob of butter and a splash of cream. Yum!
06 - Uncover the chicken, slice it against the grain (another little trick for tenderness!), and arrange it on a plate. Drizzle with any pan juices or the quick sauce you made. A sprinkle of fresh parsley adds a pop of color and freshness. The chicken should be incredibly tender, almost falling apart, and so, so juicy. The aroma of garlic and herbs, the golden crust, the tender interior—it's everything you want in a chicken dinner. Enjoy your truly Melt-In-Your-Mouth Chicken Breast!

# Notes:

01 - Patting chicken super dry before searing makes all the difference for a golden crust, I learned that the hard way.
02 - Leftover chicken is great cold on salads, but reheat gently with a splash of broth to avoid dryness.
03 - No fresh garlic? Granulated garlic works, but I honestly miss that vibrant punch from fresh cloves.
04 - A sprinkle of fresh parsley at the end isn't just for looks; it brightens every bite, trust me.

# Equipment Needed:

01 - Large Skillet (cast iron preferred)
02 - Tongs
03 - Meat Thermometer
04 - Meat Mallet (optional)

# Nutrition (Per Serving):

Calories: 300-350
Total Fat: 15-20g
Total Carbohydrate: 2-5g
Protein: 35-40g

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