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How to Cook a Chicken Fillet in a Skillet

by
author image Diane Watkins
Diane Watkins has been writing since 1984, with experience in newspaper, newsletter and Web content. She writes two electronic newsletters and has a Bachelor of Science degree in chemistry from Clemson University. She has taken graduate courses in biochemistry and education.
How to Cook a Chicken Fillet in a Skillet
Chicken fillets cooking in a skillet. Photo Credit ajafoto/iStock/Getty Images

Boneless chicken breast fillets are the star of many versatile and quick-to-cook main dishes. Cooking chicken fillets quickly in a skillet keeps them moist and allows you to make a pan sauce to catch all of the flavors you have developed. Change up the seasonings to serve a variety of quick, healthy meals featuring chicken fillets.

Cook the Chicken

Step 1

Season both sides of the chicken fillet with salt and pepper or your favorite rub or spice mixture.

Step 2

Preheat a heavy skillet over medium-high heat until a drop of water dances across the surface. Lightly coat the bottom of the skillet with cooking oil.

Step 3

Place the chicken in the skillet in a single layer without overlapping. Reduce the heat to medium and cook for eight to 12 minutes, or until the juices run clear and the internal temperature registers 165 degrees F on an instant read thermometer. Turn the chicken occasionally with tongs to encourage even browning.

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Step 4

Remove the chicken to a clean platter and allow it to rest for five minutes while you prepare the pan sauce.

Make the Pan Sauce

Step 1

Add 1/2 cup of chicken broth, wine or other flavored liquid to the skillet. Scrape the bottom to loosen the browned bits left from cooking the chicken.

Step 2

Add herbs or other flavorings to the pan sauce as desired. A mixture of parsley, oregano, garlic and lemon zest works well, or skip the herbs entirely. Simmer the sauce for three to five minutes to meld the flavors.

Step 3

Use the pan sauce as is or thicken it with a little cornstarch or flour mixed in water. Simmer and stir for three to four minutes until the sauce is thickened and all flour taste is gone.

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References

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