Sautéing is just a euphemism for frying in a pan so don’t panic. You now have a great easy recipe and maybe a new word of the day… you’re welcome :). Anyways, sauteeing is a great quick way to prepare chicken for your favorite dish. In just 10 minutes you can be adding delicious meat to your meal with these easy steps and suggestions. Depending if you are adding this into fajitas or want more flavor on every piece you can also pre-cut your chicken before marinating or cooking.
Here is our great video with marinades, baked salmon recipe, baked chicken, a sauteed chicken & rice bowl and szechuan stir fried green beans! All made in just 20 minutes!
I have a list of marinades and spices if you wanted to try something new as well! Checkout here for 5 great protein marinade recipes.
Brine the chicken if you didn’t marinate it. This is a game changer even if you can just do it for 15-30 minutes it will make your chicken 25% more juicy and cook more even. To brine just fill a bowl with lukewarm water (not hot), put in a handful of salt and let it sit for 15-20 minutes with a maximum of 5 hours. If bringing for longer than 15-30 mins I suggest covering it with plastic wrap. After brining give it a quick rinse in cold water to get the salt off and dry it with paper towels.
If looking for ideas with your sautéed chicken here are recipes for world’s best chopped chicken salad, stir fried green beans and a quick delicious asparagus recipe.
Tasty Simple Sautéed Chicken Breast Recipe
- 2 Full chicken breast boneless
- 3 tbsp olive oil or vegetable oil, butter.
- 3 cloves garlic or 2 tsp of pre-minced garlic.
- 2 tbsp chicken seasoning or all purpose seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp chicken stock
- 1/2 full lime juice
- 1/2 tsp cayenne if you want a little zip
- Your favorite seasoning for the style of chicken you are creating. Add some BBQ or teriyaki sauce or a taco seasoning packet? The marinades can also be used as ideas for spices to use if you don’t have time to marinade.
- Heat oil in large skillet over medium heat. If you go high-heat you risk an automatic burnt layer of seasoning/sauce/garlic to the pan as you’re cooking.
- To cut or not to cut? If you are putting your chicken in fajitas, salad or something where it needs to be cut I truly love to cut the chicken breast first so that each piece is coated in sauce and seasoning. However, sautéing the whole chicken breast works great as well especially for presentation.
- Rub your chicken in chosen seasoning.
- Add chicken to pan cooking for 5-6 minutes on each side until golden brown.
- If you have a meat thermometer be sure to check for an internal temperature of 165 degrees.
- Rest is always important. Remove the chicken from the heat and ideally cover loosely with foil for 5 minutes so the juices redistribute throughout the chicken and not run out when you cut into it.
- If you are adding it to a stir-fry or something being cooked on the stove then definitely cut up the chicken and toss it into your vegetable mix altogether or visa versa.