This is a nice, easy chicken recipe that’s very versatile. Depending on your mood or the flavors of your meal, you can season the chicken any way you like by adding different ingredients to the dressing. We suggest a few different options, but you can really experiment with your own flavors. This chicken is good alone, as part of a grain bowl, or on top of a salad.
Sharp knife (adult needed)
Grater or zester
Tongs or salad servers
- 1 garlic cloves, peeled and minced or put through a garlic press
- 2 tablespoons balsamic or red wine vinegar
- 2 tablespoons plus 2 teaspoons olive oil
- 1⁄4 teaspoon salt
- black pepper
- 2 whole boneless, skinless chicken breasts, cut in half, trimmed of fat, and patted dry with a paper towel
To make the dressing: Put the garlic, vinegar, 2 tablespoons oil, salt, and pepper (and any of the Try This ingredients below) in the bowl and mix well. Now taste it. Does it need more salt or pepper? More seasoning? If so, add it and taste again, then set the dressing aside.
Put the skillet on the stove and turn the heat to medium-high. When the skillet is hot, add the remaining 2 teaspoons oil. Add the chicken breasts, one at a time, and cook until lightly browned and cooked through, 5 to 8 minutes per side, depending on the thickness of the chicken. (To check that the chicken is cooked thoroughly, cut a piece in half: it should look white all the way through.)
Put the chicken on the cutting board and cut it into thin slices. Put the slices in the bowl with the dressing and mix gently. Serve right away.
Curry: Add 1 teaspoon sweet or hot curry powder to the dressing.
Spicy: Add 1 teaspoon chili powder and 1 teaspoon ground cumin to the dressing.
Ginger: Add 2 teaspoons finely chopped fresh ginger and 1 tablespoon soy sauce to the dressing (leave out the salt).
Herby: Add 2 tablespoons chopped fresh herbs (such as basil, cilantro, minto, or parsley) to the dressing.
“Minced” means finely chopped.