Easy Chicken

Directions

1. 2 tbsp butter and 1 tbsp oil on medium heated pan

2. season both sides of chicken with salt, pepper, and garlic powder

3. cook chicken in pan for 6 minutes on both sides

4. ⁃f there is still uncooked meat on the cooked side, can cover the pan to steam the uncooked parts of the chicken

5. If still need more cooking, flip back to uncooked side for 2 minutes

6. Let the meat rest for up to 5 minutes

Notes

Tender Chicken Breast

1. Pat boneless chicken breast with paper towel and sprinkle each breast with 1/2 tsp kosher salt

2. Place the breasts skin side up on a wire rack in a roasting pan and cover loosely with plastic wrap. Refrigerate for 1 hour minimum and up to 8 hours

3. Pat the chicken dry with paper towels and sprinkle each breast with 1/4 tsp pepper

4. Pour oil in a cast iron 12-inch skillet and tilt to coat the surface. Place the chicken, skin side down, in the cold skillet and then place the skillet over medium heat

5. Place a heavy skillet or dutch oven on top of the chicken to keep it flat. Cook until the skin begins to turn golden brown and the meat begins to turn opaque, 5-9 minutes

6. Remove the weight and continue to cook over medium heat until the skin is well browned and very crisp, 6-8 minutes.

7. Flip the chicken, reduce the heat to medium-low, and cook until the second side is lightly browned and the chicken registers 160°, 2-5 minutes