**Updated** How to Cook the Perfect Chicken!

This has been one of my top viewed post! So here is an updated version...Enjoy!

Chicken breast can some times be tricky for the newbies....well it was for me at least. I was so scared all the time that I would give someone salmonella that I just cooked it until it was tough and dry. This tutorial will show you how to consistently get juicy succulent chicken breast every time... if you follow a few rules!!!

To start off, trim the fat off of you chicken breast. Have you ever taken a bite of chicken and got a mouth full of rubbery fat! ....this is why trimming the fat is important.

To trim the fat just take a steak knife and get after it .... the fat is white so its not hard to miss ... while you're trimming your fat if you notice any silver colored skin normally on the edges of the chicken breast, cut it off as well. Don't butcher the poor chicken breast just worry about removing the rather large and noticeable areas of fat.

While you're prepping the chicken put a large skillet on medium high heat, put about two table spoons of olive oil in the skillet. Just eyeball it... just enough to coat the bottom of the skillet.
Also, preheat your oven to 350 degrees

Once you have your chicken breast seasoned up good, place the chicken breast skin side down.... That would be the smooth side of the breast.{ I used a fajita seasoning in this tutorial in case you were wondering!}

First very important rule!!!!! Resist all urges to move, flip, or touch the chicken!!! Let the chicken brown and once the edges of the chicken began to turn a little white flip the chicken.

If you flip the chicken to early the chicken will stick to the pan and you'll make a mess of your ck breast. Give it minimum of 10 minutes before thinking about flipping. If you go to turn you chicken and its stuck, let it be, add a little more olive oil to the skillet and wait a bit longer!

This is what it will look like if your patient.

Now, transfer your skillet to the preheated oven and let it finish. The chicken is done when juices run clear or a thermometer reads 165. If for some reason your skillet isn't oven proof ( most are these days double check before putting it in the oven...I don't want to be blamed for ruining your cookware!!!)
 If its not just transfer chicken to a baking dish to finish.

For consistent results and for an ease of mind....invest in a digital themometer there not very expensive and they work wonders!!!!

Once your chicken has reached 165 take out of the oven and place a piece of foil over the pan to let juices settle.!! {5-10 min} This is very important! If you cut the chicken immediately all the juices will run out and that would defeat this entire post!!!

Now enjoy!!!

It was nice chatting with Y'all!! Let me know what you think! Leave me a comment below!!

xoxoxoxooxo

Ann-The Rustic RedHead