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This is a quick tutorial on how to cook chicken breasts when you get a recipe that calls for "cooked chicken." It's simple, easy, and mostly hands-off, so you can do the rest of your recipe prep while the chicken cooks. You end up with juicy, tender chicken breasts that are perfect to cube and mix into pasta, soups, and other recipes or just enjoy for a light, healthy lunch.

How to Cook Chicken Breasts for Recipes

chicken breasts

Salt

Pepper

Water

Salt and pepper both sides of your chicken breasts.

Heat skillet over medium-high heat. Once hot, lightly grease with cooking spray or a drizzle of oil. Place chicken breasts in the pan and cook until the first side is nicely browned, 3 to 4 minutes.

Flip chicken breasts and brown second side, 2 to 3 minutes. Once both sides are browned, add about 1/2-inch of water to the pan. Turn heat down to medium, cover and cook for 5 to 8 minutes (longer with larger breasts), adding more water if it all evaporates, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F.

Remove breasts from heat and allow to rest for 5 minutes before cutting as recipe calls for. Enjoy!

Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

Early spring garden salad

Parsley, small leaves

Chervil, sprigs

Baby carrots, scrubbed (Main)

Baby

Beetroot, beets scrubbed

Sea salt

Garlic, small, peeled

Tbsp Olive oil

Tbsp Walnut oil

tsp Cider vinegar

Place chilled leaves in a wide mixing bowl. Scatter herbs on top. Add any baby beetroot leaves too.

Use a mandolin or very sharp knife to thinly slice the carrots lengthwise. Place slices into iced water immediately. Do the same to the baby fennel, then finally slice the beetroot into thin rings, placing them in a separate bowl of iced water.

Make dressing by gently heating garlic cloves in olive oil in a very small pan on medium heat, just until garlic sizzles gently and begins to turn golden. Pour oil and garlic into a small bowl, and use a fork to whisk in the walnut oil, cider vinegar and salt. Set aside for 5 minutes.

After 5 minutes, drain all sliced vegetables and dry well on kitchen paper. Add the vegetables to the salad bowl. Break sourdough croutons into two or three pieces and add to bowl. Sprinkle sea salt on top. Rewhisk dressing and pour all over salad. Toss gently and serve immediately in shallow bowls.

Miso glazed fish

kg Fish fillet, thick,

Sake

Mirin

Tbsp White miso paste

Tbsp Sugar

Bring sake and mirin to the boil. Turn the heat to low, add white miso paste and sugar and whisk until dissolved and thick. Remove from the heat and cool.

Cut fish into 5-10cm portions and pat dry with a paper towel. Place fish skin-side down in a dish and cover with miso marinade. Refrigerate for at least an hour, preferably overnight.

Remove fish from marinade and place skin side down on a hot, lightly oiled grill pan. Sear until the skin has darkened, turn the fillets over and finish in the oven under a hot grill, approx. 5-10 minutes. Alternatively, place the fish skin side down on a lightly oiled foil covered tray, and grill in a hot oven until deeply caramelised and flaky, 10-15 minutes.

Serve as a small plate with finely chopped pickled ginger or serve as a main with warm sushi rice and a Japanese salad (seaweed or baby kale with a sesame oil and rice wine vinegar dressing).

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How to Cook Chicken Breasts for Rec...

Side of salmon

Early spring garden salad

Miso glazed fish

Top 4 chunks recipes from across the web

The most viewed chunks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Cook Chicken Breasts for Rec...

Side of salmon

Early spring garden salad

Miso glazed fish

The most viewed chunks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine