Gaby's Foolproof Chicken Breasts
We’ve teamed up with Gaby Dalkin, cookbook author and food blogger behind What’s Gaby Cooking, to develop a versatile seasoning blend that will spice up salad dressings, sauces, chicken and more. Gaby cooks chicken breasts sprinkled with her Go To Seasoning on a weekly basis, which her husband enjoys on salads and quinoa bowls for lunch at work. “And if I’m lucky and there’s any leftover on day 3 or 4,” Gaby says, “I’ll shred them up and add them to enchiladas or add some into my favorite salad.” Gaby buys bone-in, skin-on chicken breasts and asks the butcher to remove the bones.
Ingredients:
- 2 boneless, skin-on chicken breasts, each 8 to 10 oz. (250 to 315 g)
- Kosher salt and freshly ground pepper
- 2 to 3 Tbs. Gaby’s Go To Seasoning
- 2 Tbs. olive oil
Directions:
Cover the chicken breasts with plastic wrap and pound the thick part gently with a meat pounder, rolling pin or heavy fry pan to an even 2/3-inch (17-mm) thickness.
Pat the chicken breasts dry with paper towels and sprinkle each breast evenly with salt, pepper and Gaby’s Go To Seasoning.
In a 12-inch (30-cm) fry pan (preferably cast iron) over medium-high heat, warm the olive oil. Add the chicken, skin side up, and cook until the bottom begins to turn golden brown and the meat begins to turn opaque along the edges, 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn’t ready to flip.
Flip the chicken and continue to cook until the skin is well browned and crisp, 5 to 7 minutes. Transfer a sautéed chicken breast to each plate and let rest for a few minutes before slicing and serving. Serves 2.
Recipe courtesy of Gaby Dalkin, cookbook author and founder of What’s Gaby Cooking
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