The Perfect Chicken



The Perfect Chicken|This Is Why I’m Full


Here is the recipe that I use to make the best chicken you’ll ever consume. This is the recipe you’ll need to make before you make Lemon Angel Hair with Chicken and Spinach. I use a Dutch oven to make my chicken I think it makes the recipe come to life a bit better than it would in a regular pan. Plus I just like cooking with it to begin with, so if you don’t have one here is a link to the Dutch Oven that I use. I love them because of the even heat distribution, they heat slowly and evenly which is perfect to keep all the yummy juices in your chicken that way you wont lose any flavor. Your tummy will love you if you get this.

Just to make a note, you really do want your meat to cool down before you start to cut into it. If you’ve ever tried to cut hot meat and noticed all the juices running over your cutting board? We’ll you’re just losing flavor and making the meat dry and hard to eat. SO yeah, don’t do that.

This is a great meal to make on its own, or add some pasta and spinach, and bacon, with some cheese and you’ll be in food coma heaven.

Let us know what you think of The Perfect Chicken and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

5.0 from 1 reviews
The Perfect Chicken
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2-4 Boneless chicken breasts
  • ½ tsp Salt and Pepper
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Paprika
  • 3 tbsp Olive oil
  1. Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl.
  2. Coat the chicken breasts in the seasoning, rubbing in to coat the entire piece of chicken. (dry rub)
  3. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side.
  4. If any chicken has been removed, add it back to the Dutch oven.
  5. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear.
  6. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.


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  1. Jess C says

    Thank you so much! I am suck a bad cook. Like, how have I been an adult for ten years and still not figured this out yet. I dread cooking chicken because I always end up over cooking the outside and under cooking the middle , but this turned out prefect! So many recipes I find sites like yours tend to have a five page life story and not much info on how to cook the actual dish. I need the all tips I can get. I even resisted the urge to cut into the chicken after taking it out of the oven to make sure there wasn’t and pink. 😀
    Thank you again!
    Jess C

    • says

      I’m happy it turned out! You didn’t happen to take any pictures of it, we seem to have lost an image for this recipe.


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