Some weeknights dinner needs to be ready in about 20 minutes. Here’s a simple chicken recipe that can be ready in a snap.
I knew chicken was on the menu so I took my Murray’s chicken breasts out of the freezer to thaw in the fridge all day. I cut up the chicken into strips for faster cooking time then tossed in olive oil, red wine vinegar, smoked paprika, garlic powder, and sea salt. I let the chicken marinade on the counter for about 10 minutes. I didn’t want to let it marinade in the fridge because it would be cold when I was ready to cook. If you have time to marinade for more than 30 minutes, I suggest covering the chicken and putting into the fridge.
To cook, heat your skillet on medium high heat. Toss chicken onto skillet and let it cook for about 10 minutes. Stir every few minutes to brown all sides.
Once the chicken is nice and brown, you can turn down the heat a little to medium, cover and cook until done. It took about 10 minutes from start to finish in the skillet.
I plated a simple salad of chopped romaine, carrots, and avocado (all leftover from previous nights dinner) then topped with chicken.
Start to finish in about 20 minutes. I saved time by using salad ingredients already prepped from another meal. You could toss black olives and feta on top if you like and add your favorite dressing.