- 2
- 10 mins
- 25 mins
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 2 tablespoons chicken stock
Preparation
Step 1
1. Preheat the oven to 300 degrees F.
2. Cover the chicken with plastic wrap or place in a large resealable bag. Pound the chicken to an even thickness with a meat mallet or the bottom of a heavy skillet. Sprinkle the chicken liberally with salt and pepper.
3.Heat a medium skillet with a lid over medium-high heat. Add the oil and swirl to coat the skillet. Place the chicken in the skillet and cook for 1 minute without moving. Flip and cook for another minute. Add the chicken stock, cover with the lid and transfer to the oven. Cook, covered, for 8 minutes.
4. Set the skillet on the stovetop (no heat) with the lid still on; let sit for 8 minutes more, without lifting the lid. After 8 minutes, the chicken should be at 165 degrees F. Slice and serve.