Cyndie's Kitchen: Chicken Breast (super moist and tender)

These chicken breasts turn out so moist, flavorful, and not tough at all. One thing I may try is to pound the very thick part of the breast just a bit to make it a bit more uniform in thickness.
I have made the recipe with just 2 breasts, but if you have a bigger pan, you could do 3 or even 4, just don't crowd the pan.
Season your chicken breasts to your liking; I used a cajun seasoning blend.
Put your large skillet (not non-stick, use cast iron or heavy stainless) on medium heat, and add 3 TBSP. olive oil.
Add the chicken breast to the skillet and immediately set a timer for 5 minutes. Do not touch or move the chicken during this time.
When the 5 minutes is up, flip the chicken breasts and add 1 cup of chicken stock and immediately cover.
Then set another timer for around 2 minutes for a cast iron pan, or about 4 minutes for a stainless steel pan. If the breasts are very thick, maybe 30 seconds more.
After the timer is up, turn the heat off completely, but leave the lid on.
Set another timer for 15 minutes—no peeking.
When the 15 minutes is up, take the chicken out of the skillet and let it rest for a few minutes before slicing into it.

Cyndie's Kitchen