Juicy and Tender Chicken Breast Sauté. How to Sauté Chicken to Tender, Juicy Perfection. Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts.

After one bite of this Chicken Tender Sauté - all I can say is that I should let Martha cook dinner more often! Strips of boneless, skinless chicken breast may be substituted for the chicken tenders. Use for meal prep, quick dinner or you name it. You can have Juicy and Tender Chicken Breast Sauté using 8 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Juicy and Tender Chicken Breast Sauté

It's 350 grams of 1 Chicken breast (with skin).
You need 1 tsp of Salt.
You need 2 of to 3 tablespoons Sake.
Prepare 1 tbsp of Vegetable oil.
You need of Accompaniments.
Prepare 1/2 bunch of Spinach.
Prepare 1/2 bag of Bean sprouts.
It's 1/3 tsp of Salt and pepper.

Learn how to cook chicken breasts with this delicious, juicy, tender, and fool-proof baked chicken breast recipe! Perfect for easy dinners, meal prep, or freezing for later. To make tender, juicy, and safe chicken, you need to take its temperature. Otherwise, your chicken is going to chew like sawdust or make you sick.

Juicy and Tender Chicken Breast Sauté instructions

Sprinkle the salt and sake onto the chicken breast, and massage it into the meat well. Let it marinate for at least 30 minutes to an hour (in a plastic bag is fine), but up to one full day is OK!.
Heat a frying pan and once it starts to smoke, drizzle in the vegetable oil..
Place the chicken breast into the pan, skin side down..
Immediately bring the heat to low, cover, and cook for 8 minutes. Make sure the heat is low enough that the lid does not move from the steam..
Make sure that the lid makes a tight seal..
Once 8 minutes have passed, flip over the chicken breasts and cook for about three minutes. You should have about this level of browning for a good flavor..
Make sure to cover the pan when cooking on the other side for 3 minutes. Once it is cooked, wrap in aluminum foil. Wrap it while it's still very hot. Turn off the heat at this point..
Place the chicken into a pot or on a plate and wrap tightly, and let sit for 30 minutes. If you can, place a newspaper or towel over the top to keep it warm! A pot lid is also OK..
Remove the aluminum foil. On a cutting board, cut the meat into 5 mm slices. Return the juice left in the aluminum foil to the frying pan..
Turn the heat on and once the juices start to foam, add the spinach and bean sprouts and stir fry..
Once the vegetables have been well coated and have soaked up most of the juices, it's finished. Don't forget to taste and add salt and pepper as necessary!.
Pile the vegetables on the plate, lay the chicken neatly out on top, add some sauce and you're done! The photo shows 8 mm slices, but slices thinner than 5 mm are best..
Anyway, you'll be surprised by how tasty it is. If you close your eyes, you wouldn't even realize it's chicken breast, since it's so tender and delicious..
If you need more flavor, drizzle your favorite dressing on top. Sesame dressing goes quite well..

How to get juicy chicken breasts on the grill? Had to broil in my oven due to. Instant Pot Chicken Breast Variations: Chicken is one of my favorite proteins because it can take on a wide variety of spices, seasonings and sauces! Thank you so much for sharing! It turned out so tender and juicy and delicious!