Comment réussir la cuisson des blancs de poulet

Ingrédients

• chicken

Préparation

1. 1

   To cook on the stovetop (pan seared): Start with a wide, deep pan or a cast iron and add oil on medium-high heat.

2. 2

   Place your chicken breast into the pan (skin side down first if there's skin) and do not move it for at least 5 minutes. If you can't easily flip the chicken with tongs, it's not ready for flipping yet.

3. 3

   Flip it once and don't touch it again until cooked through to an internal temperature of 165°F.

4. 4

   Finish it off with some butter in the pan if desired, then let it rest out of the pan for 5 minutes before slicing.

5. 5

   To cook in the oven using dry poaching: Preheat the oven to 400°F.

6. 6

   Grease a baking dish with butter or olive oil and place your seasoned chicken into the dish.

7. 7

   Cut a sheet of parchment paper a little larger than the pan, grease one side of it, and lay the parchment greased-side down on top of the chicken. Tuck the sides down and press it so it's snug around the chicken breasts.

8. 8

   Bake until the chicken reaches 165°F (around 20-30 minutes) and let it rest before cutting.

9. 9

   To cook in the oven using parchment packets: Preheat the oven to 420°F.

10. 10

    Fold a large piece of parchment paper in half and place the chicken (and veggies if desired) on one half, then fold the other half over and fold the sides to seal it.

11. 11

    Bake until the chicken reaches 165°F (around 20 minutes) and let it rest before cutting.

12. 12

    To cook frozen chicken breasts in an Instant Pot: Place up to 4 frozen chicken breasts into the Instant Pot, add 1 cup of water or broth, pressure cook for 8-9 minutes, and Quick Release when done.