One thing I have had very good luck with is sauteing moist chicken. When I go out to eat, I rarely order chicken because it is served dry which means it is overcooked. This method works well for chicken breast which is what I usually cook.
Ok, enough. Here’s how it is done:
1. Brine the chicken. This is optional but makes a big difference.
2. Make sure the chicken is at room temperature.
3. Make sure the chicken is not too thick. Chicken breast usually is tapered with the fat end about 1 1/2 inches thick. I cut the breast in two (thin and thick part) then cut the thick part in half so each piece is about 3/4 inch thick.
4. Use a marinade. This is optional but enhances the flavor and adds a little moisture to the chicken.
5. Use an iron skillet or aluminum one. Don’t use a nonstick because the chicken does not brown well.
6. Don’t get the skillet too hot or else the chicken will be done on the outside but not on the inside. On a gas or electric stove, I cook at medium heat. You want a nice golden brown finish; not black.
7. Make sure the oil is hot enough. I use corn, peanut, or high temp olive oil. The oil should be shimmering in the pan but not smoking.
8. Make sure the chicken is patted dry or else oil will spatter when you immerse the chicken.
9. Put the chicken in the skillet. Don’t crowd it; in other words there should be space in between each piece.
10. Cover the skillet about 75% of the way. This helps cook the chicken through and prevents oil spatter but does not steam cook it much.
11. Flip the chicken after 4 minutes. It should be golden brown on the bottom. Cook until the middle of the chicken is about 160 degrees. I use a quick digital thermometer to measure but I know my stove enough that I can take out the chicken after 4 minutes (8 total) of cooking.
12. Put the chicken on a platter and cover it. I use a skillet lid. Let it rest for 4 minutes then serve. In the mean time, I like to make pan sauce which is delicious. The quickest way is to pour about 1/2 cup of vermouth in the pan while it is on medium heat. Let it boil for a minute then scrape up the bits of fond with a flat wooden spoon or spatula. Let it boil for another minute or so. Serve over the chicken. Yum Tum! And you will have a relatively clean pan.
There you have it. I have had countless people ask me how can the chicken be so moist and tasty. Now you know.
