Sometimes all you want is a simple dinner. What’s simpler than a chicken breast lightly seasoned and grilled on the stove top? It’s also healthy because of its simplicity. Be forewarned though, it is relatively easy to under or over cook a chicken breast, especially a thicker piece. (Trust me, I’ve under cooked it more than once.) My dad once said t hat you can tell there’s a good cook in the kitchen if they can cook a chicken breast. I still think cooking a chicken breast this way is super easy and everyone should feel comfortable doing it. I love that you can buy chicken breasts individually wrapped. It makes freezing them for later consumption quite easy. But back to my dinner. I still had fresh spinach and cherry tomatoes from my pork chop meal so I cooked those up as a side dish in the same pan, as well as the sauce that went with them. So I re-heated the sauce and poured some over my chicken. If you don’t have any kind of extra sauce in your fridge I would recommend using white wine and deglaze the pan after your chicken is done and use that on your chicken. Feel free to use whatever spices your heart (and taste buds) desires.
SIMPLE GRILLED CHICKEN (serves 1)
- Boneless and Skinless Chicken Breast
- Salt & Pepper to taste
- Garlic Powder (optional)
- 1 Tbsp Olive Oil
Heat your oil in a small pan over medium heat. While waiting to heat up season both sides of your chicken breast with salt, pepper and any other spices or herbs you have chosen. Once the oil is hot place your chicken breast in the pan and let cook for about seven to nine minutes.
Depending on how thick your breast is will depend on how long it takes to cook. After about seven minutes, turn over and cook another seven to nine minutes. The breast should be tender to the touch of a fork or knife. You may need to slightly pry open your breast (there’s usually a small opening already on one side that you can almost see inside) and see if it’s still pink or not. The more chicken you cook the easier it will become to tell when it’s done. Remember, it’s better to under cook the chicken and have to put it back in the pan, than over cook it and have dry, tough chicken.
While the first side of the chicken was cooking I prepped my tomatoes by cutting in half and got my spinach ready. After I turned the chicken over and it had been cooking for a few minutes, I moved it over a little and I added my spinach and tomatoes to the other side of the pan and cooked them down for a few minutes. I re-heated the pork chop sauce and after removing the chicken to my plate I poured about a tablespoon or so over my chicken. Enjoy!