The trick is in the tools! Get a cast iron skillet!
What is great about cast iron? Well, it can get really hot. As hot as your recipe needs. It doesn’t start to warp or stink and leach like a teflon coated pan. It can go from stove top to hot oven with no effort. Also, it’s a great remedy for anemic picky eaters– the pan will actually impart iron into your food!! It’s magic!
There is a lot of fear of food borne illness in chicken, like salmonella. Getting it cooked through without drying it out is tricky for a new cook. Here are fail-proof tips for juicy chicken.
1.Let your chicken rest at room temp for about 5 minutes to take the chill off.
2. Heat your oven to 375 degrees F.
3. Heat your cast iron pan on high with just a touch of olive oil in the pan.
4. Place seasoned chicken pieces in hot cast iron pan.
5. Sear 4 minutes on each side.
6. Transfer to hot oven to finish cooking. Bone-in meat will be cooked through in about 12-14 minutes depending on thickness. Boneless meat will be cooked through in about 6 minutes.