How to Cook Perfect Chicken Breast (Pan)
Serves: 1-2 · Prep: 5 min · Cook: 12–15 min
Storage: Keeps well in the fridge for 3–4 days. Reheat gently or enjoy cold.
How to Make It
Remove chicken breasts from the fridge and let sit at room temperature for 5 minutes.
Pat dry and season both sides with sea salt and black pepper.
Heat a skillet over medium heat and lightly coat with avocado oil spray.
Add chicken breasts to the pan and cook 5–6 minutes per side, without moving, until golden.
If using garlic, add 1 clove minced garlic to the pan during the last 1–2 minutes of cooking and gently move it around the chicken so it does not burn.
Continue cooking until the internal temperature reaches 165°F.
Remove from heat and let rest 5 minutes before slicing.
Eat Shed Glow® Meal Builder
Counts as: Quality Protein
Portions: Women 4–6 oz (1 chicken breast) · Men 6–8 oz (2 chicken breasts)
Portions may adjust based on hunger, activity level, and individual goals.
Notes
Letting chicken rest after cooking keeps it juicy. Avoid high heat, which dries it out quickly.
Chicken breast works well hot or cold in salads, bowls, wraps, or plates. You can finish with lemon juice, herbs, or a simple sauce after cooking.
