Skillet Browned Chicken From Frozen Pieces Recipes

Steps:

• Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
• Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.
• Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn't burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.
• Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.

Steps:

• Heat up a heavy bottom skillet (with a lid)over medium high. Add olive oil.
• Determine how many breasts you want to cook and place them in hot skillet; try to choose pieces of similar thickness. Cover and set a timer for one minute.
• After one minute, top will be defrosted and moist. Season to taste with salt, pepper, Italian spices, Mexican spices, whatever.
• Pour 1/2-3/4 cup of water into skillet and cover. Set timer for 5 minutes.
• Turn over chicken and season the other side. You want to have about a 1/4-1/2 inch of water to continue cooking. Add if needed.(Lack of water will make chicken tough and dry). Cover and cook for about 3 more minutes.
• Check temp using a thermometer or cut open to see if juices run clear. Cover and cook longer if needed. Add water if needed.
• Total cooking time will take 8-12 minutes depending on size and thickness of chicken breasts.