10 minutes, in cooking time, is nothing; it’s a New York minute, a blink of an eye, a flash in the sky. Yet 10-Minute Chicken is completed and sizzling hot in, yes, 10 minutes. It seems impossible, but you can literally taste the delicious results. 10-Minute Chicken is juicy, crispy, and seasoned to perfection, exactly what you want on a weeknight when you just want to put your feet up and rest. A burst of flavor made faster than the speed of light (or so it feels), this dish makes weeknight dinners seem easy.
Ingredients• 4 thin chicken breasts, boneless and skinless • 4 tablespoons olive oil, divided • 2 teaspoons kosher salt • 1 teaspoon black pepper • 4 cloves garlic, pressed • 2 teaspoons parsley, dried • 1 teaspoon thyme, dried • 1/2 teaspoon cayenne pepper, plus more to taste
Rub the chicken breasts generously with 2 tablespoons of the olive oil.
Season the chicken with the salt, black pepper, garlic, parsley, thyme, and cayenne pepper.
In a large skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil.
Once the oil is shimmering, add the chicken breasts.
Cover the pan with a lid, leaving a small gap for steam to escape.
Cook the chicken for 3 minutes without touching either the pan or the chicken.
Once the tops of the chicken turn white, flip and cook for an additional 3 minutes. Remove the chicken from the pan once the internal temperature reaches 165 degrees F.