Another flavorful way to cook white-meat chicken — and it’s fast!

Early on in this blog I wrote a post asking how many ways someone could prepare white-meat chicken. I was making the transition to how I had always eaten to eating only items my nutritionists had recommended after my first stent was put in, back in 2012.

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I’ve since found and written about many options for making the driest part of chickens, the white meat, tastier and more palatable.

Check my recipe page for some of those past recipes. This post will look at a new, simple variation I recently came across, 10-minute chicken.

The ingredients, with my notes about them, are:

• 4 thin chicken breasts (boneless, skinless) (be sure they’re thin, the thicker the chicken, the longer you need to cook it)
• 4 tablespoons olive oil (one for rubbing and one for cooking)
• 2 teaspoons kosher salt (leave this out,m you don;t need it)
• 1 teaspoon black pepper
• 4 cloves garlic (pressed)
• 2 teaspoons parsley (dried)
• 1 teaspoon thyme (dried)
• 1/2 teaspoon cayenne pepper (I’m not a fan of hot peppers, I’d substitute Mrs. Dash chicken spice mix instead)

Then,:

• Rub the chicken breasts generously with oil. Season with all of the seasonings.
• In a large skillet over medium-high heat, heat another 2 tablespoons of oil and add the chicken breasts. Cover the pan with a lid, leaving a small gap for steam to escape. Cook for 3 minutes without touching the pan or the chicken. Once the tops of the chicken turn white, flip and cook for an additional 3 minutes. Remove the chicken from the pan and serve immediately.

Remember to always cook chicken thoroughly. If you can cut it and see red meat or meat that looks more like jelly, it’s not done, the meat should be white all the way through the entire breast.