Prep 2 mins
Cook 20 mins
I've found myself alone....one child in college and another out of college, married and working....soooo I find myself cooking for one quite often. This is what I came up with to accompany a sauce I chose to make for one.....the sauce is Mushroom-Sherry Sauce.
- 1 boneless skinless chicken breast
- 1⁄4 teaspoon Cavenders All Purpose Greek Seasoning, divided in half
- 1 garlic clove, minced
- 1⁄2 tablespoon butter, melted
- 1⁄2 tablespoon olive oil
- Heat oven to 450 degrees.
- Wait 5 minutes, then place a non-stick skillet on a medium heat element. Melt 1 tbsp butter in the skillet. Once it is half melted, add the olive oil. Stir. Add the garlic, and cook 1 minute. Do not let it burn!
- Sprinkle the chicken breast with the greek seasoning, half on each side. Place the chicken breast in the skillet. Cook for 4 minutes on medium heat. Turn the oven off, but do not open the door! Flip the chicken over and cook for 6 minutes on low heat, covered.
- Remove the chicken and place in an oven-proof dish. Pour the skillet drippings over the chicken breast. Cover with aluminum foil.
- Place the dish with the chicken in the oven, and let it sit for 10 minutes without opening the door.
- Serve with the pan drippings over the chicken breasts. I cut mine up and then poured the drippings over. Delicious!
Thank you for posting this recipe. My son is now grown and I have been trying to find as many recipes for one as I can. The chicken was moist and truly delicious.
I can't believe how easy and tasty this was...the chicken was so moist...not dry at all...loved the Greek Seasoning...I added extra on each side...next time I think I will do a quick sear to give it a touch more color before adding the garlic to the pan...and because I used a cast iron skillet to cook my chicken in I'm going to just throw that in the oven...made for :For Your Consideration" tag game...
I made these for dinner a few nights ago.I have used the same technique sometimes to make steaks, but this was the first time trying chicken with this method and it worked wonderfully. I actually made 4 breasts. Hubby ate 1 1/2 and I ate 1/2. The breasts turned out very moist and yummy. I used the other 1 1/2 breasts to make a Chicken Bacon and Leek Pot Pie/Casserole yesterday. Thanks for posting. (Made for PRMR)