Sautéed Boneless, Skinless Chicken Breasts

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Chicken breasts are a lot tastier cooked with their bone and skin intact, but there are ways to enhance the flavor of boneless, skinless breasts. You can always serve them with a sauce—the sauces served with bone-in, skin-on sautéed chicken breasts work for boneless breasts, too—or you can coat them. If you are cooking a boneless breast with no flour or breading, sauté it over the highest heat possible so that it browns, which will accentuate its flavor.<