Foolproof Stovetop Chicken Breasts
no house in the hamptons required
It’s no secret that I worship chicken. One of the biggest challenges of leaving LA for NYC was no longer having access to a grill. While most things can be made perfectly in the oven or on the stove, chicken breasts are FAR superior on the grill. So, I made it my mission to perfect the indoor chicken breast. One year and many failed attempts later, I can proudly say I have found the method.
I call this the 7-7-7 method. Easy to remember, easy to execute.
This recipe requires no grill, just a solid pan WITH A LID and a meat thermometer.
My favorite pans to use are any high-sided Greenpan with lids (favorite Essential Pan, another larger and smaller—all my Amazon picks here). You could also use stainless steel, or even a dutch oven. But a lid is key.
INGREDIENTS:
serves 2
2 boneless skinless chicken breasts (~1 lb)
pink salt
black pepper
garlic powder
extra virgin olive oil
optional (for un-marinated chicken): Jennifer Fisher Spicy Salt, or SPRINKLES seasoning
optional: marinade of choice (perfect greek, shawarma, brennan’s honey dijon, moroccan, etc.)
STEPS:
Bring chicken to room temp—remove from fridge.
Put a pan on the stove, add 1-2 T olive oil (less if your chicken is already in a marinade), and turn heat to medium.
If chicken is in a marinade, shake off excess. If bare, keep that way for now—don’t season yet.
Add chicken to the pan. Cover. Turn heat to MEDIUM/MEDIUM-LOW. Cook for 7 minutes.
Just before flipping, season 1 side with salt, pepper, garlic powder, and any additional spices (seasoning plain chicken first can dry it out prematurely). Add a little more olive oil if the pan is looking dry. Flip, cover, and cook another 7 minutes.
Flip a third time. Check the temperature in the thickest part of the breast. We want to cook until the thermometer reaches 157. Then, turn off the heat and transfer breasts to a plate or cutting board. Tip: poke more than 1 part of the thickest part of the breast to confirm your getting the right temp.
If under 157f → cover and cook a minute or more longer, watching and continuing to check the temp.
If over 157 → turn off heat and transfer breasts to a cutting board.
Let sit for 7 MORE MINUTES before cutting into (this is essential). This method allows the chicken to reach 165 on it’s own OFF the heat, creating foolproof juiciness. If you need to cut into it right away, wait until it reaches 165 in the pan before removing, but it won’t be as juicy as following the 7-7-7 method.
If your chicken temp comes in at much higher than 157 (like over 170, confirmed by checking multiple areas of the breast), you may want to cut into the chicken right away to avoid extra-overcooking. Sometimes it takes a few tries to get the timing right in your unique kitchen!
Slice or serve whole breasts immediately. Enjoy!
