Chicken Breast for Sandwiches and Salads

READY IN: 20mins




  • Start with completely defrosted chicken breasts.
  • Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
  • Marinate or sprinkle both sides of your chicken with salt, pepper, and/or your preferred spices before it goes on the heat.
  • Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn.
  • Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 160 degrees and allow to rest for at least 5 minutes.
  • Deglaze the pan with 2 tablespoons of white wine, chicken broth, or water and pour back over chicken.