We had a member request for a basic, pan roasted chicken breast. I will demo it in IG stories this week as well so you can see. There are so many ways to cook chicken, but for a quick weeknight breast, we’re going to pan sear and bake these.

I generally find that bone-in, skin-on chicken is more moist, but boneless, skinless breasts still seem to be what people reach for (you don’t have to eat the skin! It just keeps moisture in when cooking).

Veg friends! Just skip the chicken. If you’re looking for protein, you can add some chopped up hardboiled egg (sounds strange but it works) or trusty lentils to the Brussels slaw if you’d like.