The Best Boneless Chicken Recipes

SOUS VIDE CHICKEN BREAST

Steps:

• Set sous vide machine to 60C/140F.
• Season chicken breasts lightly with salt or a seasoning of your choice. Place chicken in sous vide bag with thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
• Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper (or seasoning) to taste.
• Heat up large skillet on high and add oil. Sear chicken breasts for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy!

THE BEST BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 450°F.
• Line a baking sheet with aluminum foil. Trim the chicken breasts of any extra fat tendrils and gently work your fingers under the skin and work half of the butter under the skin of each chicken breast, working it so spreads evenly. Drizzle each chicken breast with half of the olive oil and lightly pat so it evenly covers. Season each chicken breast with half of the kosher salt and black pepper.
• Bake in the oven for 50-60 minutes or until the internal temperature is 165-170°F and the juices run clear, then let rest for 5-10 minutes before slicing. Refrigerate for up to 4 days or freeze for 3 months.

BONELESS CHICKEN THIGH RECIPE (FAMILY FAVORITE)

Steps:

• Trim fat from chicken thighs. Place the thighs and the rest of the ingredients in a large bowl and mix thoroughly, making sure that chicken thighs are covered with oil and spices really well.
• Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. If you are in a rush, you may skip this step, but the chicken will be more flavorful if you let it marinate in oil and spices.
• Preheat a large skillet with a tablespoon of butter over medium-high heat. We find that a non-stick skillet works better if you are after a nice brown color but a cast iron or copper pan will work as well.
• Place the chicken thighs on the skillet, one at a time, making sure they are not folded and ensuring that they lay flat on the skillet. Sear chicken thighs for 1 minute or so per side, until nicely browned.
• Reduce heat to medium and continue cooking for another 4 minutes, flipping chicken thighs twice during the process.
• Reduce heat to medium-low, cover the skillet with a lid and continue cooking for another 3-4 minutes, until fully done (internal temperature 165 F).
• Serve with your favorite side dish. Sprinkle with chopped green onions and Italian parsley (optional).

BEST CHICKEN EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.