Skillet-Braised Chicken
You only need a few simple ingredients to create this delicious, tender chicken. This recipe will yield the perfect chicken every time. Pair with your favorite vegetable to make a meal.
- Yield
- 2 Servings
- Serving size
- 1/2 chicken breast
- Rating
- 4.20 of 5 (5 ratings)
Food groups
- Protein Foods: 2 ounces
Ingredients
- 1 medium chicken breast, about 1-inch thick, skinless
- 1 tablespoon vegetable oil (or cooking oil of choice)
- seasoning, such as salt, pepper, seasoning salt, onion powder or garlic powder (optional)
Directions
- Wash hands with soap and water.
- Season the chicken.
- In a lightly oiled medium skillet over medium-high heat, sauté the chicken for one minute on each side until lightly browned.
- Cover the skillet with a tight-fitting lid.
- Reduce the heat to low.
- Cook for 10 minutes.
- Do not lift the lid.
- Turn off the heat.
- Let the chicken rest for 10 minutes.
- Do not remove the lid.
- The chicken is safely cooked when the internal temperature is at least 165 degrees F. Check in the thickest part with a food thermometer.
- If not done, cover and return to low heat for 3 to 5 minutes and check for doneness.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 160.38 |
| Total Fat | 9.13 g |
| Saturated Fat | 1.42 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 59.28 mg |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 18.27 g |
| Calcium | 4 mg |
| Potassium | 217 mg |
| Sodium | 29.09 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 17 mg |
| Phosphorus | 139 mg |
| Selenium | 19 mg |
| Zinc | 1 mg |
| Vitamin A | 5 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 8 mcg |
| Folate | 4 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 6 mg |
| Choline | 47 mg |
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- Baked Parmesan Fish
- Turkey Salad with Orange Vinaigrette
Source
Recipe by: Food Hero — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/skillet-braised-chicken. Federal works are public domain in the United States.