At first, I didn't plan on blogging this recipe as everyone has their own method to pan-fry chicken breasts. Then I thought this would be good for my kiddies to see how "mommy cooks chicken breasts". Maybe when they are older, they can make these for dinner!
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| I packed McDreamy's lunch today: seasoned herb chicken breast, red & white quinoa and spring mix/spinach salad greens topped with light marble cheddar, chopped cucumbers and red & yellow bell peppers. Dressing: extra virgin olive oil and balsamic vinegar. |
This is not really a recipe, mainly a method that I have created for those "quick and easy" dinners and lunches. I usually pack these leftover chicken breasts for hubby's lunch. (And yes, my man eats salad!).
Individually frozen chicken breasts are easy to grab and cook.
Preheat frying pan to medium-high heat. Lightly coat the bottom of pan with your favourite cooking oil. I use extra virgin olive oil and drizzle lightly. It doesn't have to fully coat the pan since some water will be added later to steam/poach the chicken.
Place frozen chicken breasts on lightly oiled, preheated frying pan.
Sprinkle your favourite seasonings onto the frozen chicken breasts. I used dried Italian Seasoning (I think it is a blend of oregano, basil, rosemary and other herbs). You can use whatever like. Herbs de Provence would be yummy too! No amounts here, I just sprinkled until it looked good!
Since the chicken breasts I am using are previously frozen and pre-seasoned (already has salt in it), I added a "no-salt seasoning" (a blend of dried onions, garlic, red bell pepper and other spices) and paprika.
Again, no amounts, just sprinkled the herbs and spices!
Add 1/2 cup water around the chicken breasts. The excess salt from the chicken will go into the water as it cooks. When adding water, make sure the water does not wash away the herbs and spices.
Cover the frying pan with a lid and cook on medium heat (simmer) for 20 minutes.
After 20 minutes, flip over the chicken breasts. I use a fork to loosen the chicken off the pan.
I make 2-3 slits halfway down the chicken breast to speed up the cooking time. Cover and cook for another 15 minutes.
After 15 minutes, flip the chicken breasts over. Note that most of the seasonings have stuck onto the chicken, even when immersed in water while cooking. Ready to serve!
Pan Fried Frozen Chicken Breasts with Your Favourite Seasonings
Preheat frying pan on medium-high heat. Lightly coat pan with olive oil. Place frozen chicken breasts on the pan and sprinkle with the herbs and seasonings of your choice. Add 1/2 cup water, cover and let simmer on medium for 20 minutes.
After 20 minutes, flip chicken breasts over and cut 2-3 slits across the chicken breast half-way. Cover and cook another 15 minutes or until done. Serve hot or cold.
I reused a McDonald's salad entree container. I'm so glad I kept it so hubby can bring a nice salad for lunch. This will be my lunch with dried cranberries instead of cheese! And yes, I make 4 lunches every morning for the kiddies and hubby. I guess my mornings can get pretty hectic.
Pan Fried Frozen Chicken Breasts with Your Favourite Seasonings
- Frozen chicken breasts (enough to fill your frying pan)
- Cooking oil (I use extra virgin olive oil)
- 1/2 cup water (adjust, depending on your frying pan. I use 1/2 cup for 10" frying pan)
- Herb and spices of your choice: (here are some ideas... the possibilities are endless!)
- Italian seasoning
- no-salt seasoning
- Herbs de Provence
- basil, oregano
- garlic powder
- onion powder
- paprika
- Montreal steak spice (Note: contains salt, use if your chicken breasts are unseasoned)
Preheat frying pan on medium-high heat. Lightly coat pan with olive oil. Place frozen chicken breasts on the pan and sprinkle with the herbs and seasonings of your choice. Add 1/2 cup water, cover and let simmer on medium for 20 minutes.
After 20 minutes, flip chicken breasts over and cut 2-3 slits across the chicken breast half-way. Cover and cook another 15 minutes or until done. Serve hot or cold.
Enjoy!
