Serves: 4+, depends on how many pieces you make or how much you need.
Cook time: 20 – 40 minutes,
For a standard, adding to a casserole or using shredded chicken I will make four pieces. If making as a meat course for the entire family I make 1 per person, in my family this is five.
- 4 frozen boneless skinless chicken breasts
- 2 Tablespoons olive oil (more if you need two pans)
- Garlic powder
- Onion Powder
- Chili Powder (optional)
In a large skillet with a lid, heat olive oil over medium heat. Add chicken breasts, I add these frozen but you can add them thawed as well. Sprinkle salt, pepper, garlic powder, onion powder, and chili powder. Place lid on pan and cook for 5 to 10 minutes or until chicken starts to brown. Flip the chicken breasts and season the cooked side. Keep an eye as the other side cooks and add enough water to cover the bottom of the pan when it starts to look like it may start to burn. After browning the outside of the chicken the steam from the water will help cook the inside. At this point I continue to flip the chicken until the chicken is fully cooked. I cut mine in half, but a meat thermometer would work too.
*Disclaimer. I will add caloric information as soon as I figure out how to calculate it.
My serving suggestions:
I serve with a side of veggies and buttered seasoned pasta. Alternatives are with a slice of provolone cheese and avocado, Shredded for tacos or Rachael Ray’s Taco Pasta Toss, or chopped chilled and added to a salad.