Incredibly Quick Chicken Dinner

I needed a really quick dinner, and in the fridge I had some boneless chicken thighs and breast meat, thawed and ready to go.  So I grabbed my  house seasoned salt mix and a bit of flour, dredged the chicken, and dropped into my cast iron pan.  A mix of olive oil and butter (and tonight even a bit of reserved bacon grease form the fridge)  are just enough to coat the pan and let the chicken brown quickly without becoming greasy.  And in 15 minutes, wonderfully browned, tender chicken.

Add a packet of microwaved steamed veggies from the market, and heat up a few left overs and, voila! dinner is ready.

Print

Incredibly Quick Chicken

Fresh or thawed chicken thighs or breasts (skinned and boned) get a quick dredge in seasoned flour and saute quickly.  Use small breasts, or cut them in half so the pieces are no more than 1/2 inch thick, and open up boned thighs so the meat will lay flat and cook evenly.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 4 -5 pieces chicken breast or thighs boneless and skinless
  • 2 tsp seasoned salt
  • 1/4 cup flour
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions

  1. Trim any fat from the chicken pieces.  If necessary, pound with a meat hammer to make them no more than 1/2" thick

  2. Mix the seasoned salt with the flour in a low sided dish or on a plate. Roll chicken pieces in the flour until well coated.  Let sit a few minutes for flour mix to be absorbed by any moisture on the chicken, and if necessary roll in more flour.

  3. On medium high heat, heat up a skillet.  I prefer cast iron, but a good heavy stainless steel pan that will hold heat will also work.  Once the butter has melted and the oil shimmers, place chicken pieces in the pan, in a single layer.

  4. Cook for 4-5 minutes, turning heat down as needed to prevent browning too quickly.  Once golden, turn the pieces over.  Cover with a lid for 2-3 minutes to help cook the meat through while side two browns.

  5. Remove the lid, check for doneness by piecing with a knife or fork - any juices should be clear. The underside should be nicely browned and golden now too.

  6. Plate up! If you wanted gravy with it, a good country white gravy and biscuits would be perfect.