Juicy and flavorful, this simple chicken can be the base for a variety of meal options. Perfect for a busy weeknight meal!
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Ok, so things have calmed down a bit here. Soccer season is coming to an end, the big birthday party for my boys is done and I have my parents coming to help me out next week as the hubby has some long work days ahead. It feels good to start feeling a little more in control. I even paid someone to clean my house last week! Such a treat as housecleaning isn’t my favorite activity.
But even with things calming down a tiny bit, I have never had such little time to make dinner as I have in the past year or two. I blame having a fourth child, but you can pick anything you’d like to blame. 😉
So I just wanted to share my super simple go-to chicken when I have no time to be creative, which like I mentioned seems to be quite often lately. It’s also part of my meal prep chicken when I am able to do some work ahead of time.
I butterfly the chicken (make a lengthwise cut from the thickest part of the chicken to the within 1/2 inch of the opposite side) because I like a thinner piece and it takes less time to cook. If you are already working with a fairly thin chicken breast, you don’t need to slice them like that.
This is why I love it- it has flavor! I like food with flavor. Once you have it done you can do a variety of things with it:
-Eat it as is with a side of whole grain quinoa or a rice blend and veggies
-Slice it up and add it to a salad
-Cut it in slices and stuff it in a pita or tortilla, top with some salad, greens, veggies like onion and tomato, hummus and lemon juice (and feta is good too)
-Make a mediterranean pizza- sauce, cheese, this chicken in bite sized pieces, sun dried tomatoes or fresh ones, fresh basil
-Add it to some stewed white beans and tomatoes with extra garlic and olive oil
So there are lots of options to keep this a staple dinner option week after week. I typically use less seasoning on the kid’s piece of chicken, but as you can see, I like mine covered in the herbs and garlic. Let me know if you make it!
What’s your go-to chicken dish?
- 1 tablespoon olive oil
- 1¾ lb chicken breast (3 breasts, butterflied)
- scant ½ teaspoon garlic powder
- 1 heaping teaspoon dried basil
- 1 heaping teaspoon dried oregano
- 2 large garlic cloves, minced
- lemons for serving (optional)
- In a large cast iron skillet, heat 1 tablespoon olive oil over medium heat. Season chicken breasts lightly with salt and pepper. Sprinkle a heaping ½ teaspoon of dried basil and heaping ½ teaspoon of oregano over chicken breasts. Sprinkle garlic powder on top, ~1/4 teaspoon per side. Place in skillet seasoned side down and season other side with equal amounts of salt, pepper, basil, oregano and garlic powder. After chicken has cooke for ~5 minutes, add minced garlic, flip chicken over and cook an additional 5-8 minutes, depending on thickness of breasts, until chicken is cooked through and golden brown. Remove to a plate, Scrap up browned bits of garlic out of the pan, add to chicken along with any juices.
Butterfly chicken = make a lengthwise cut from the thickest part of the chicken to the within ½ inch of the opposite side