Always perfect bone-in chicken breasts

Chicken second courses

So here’s what I know about chicken. Smaller is easier to cook, more tender and juicer. Free-range is tastier. And bone-in skin-on is far better than the boneless, skinless variety. So why have I so often used “naked” chicken breasts? Convenience would have been my answer, had you asked. <br />But this recipe is a game changer. Nothing could be easier to prep or faster to cook. And if you buy decent chicken, smash it as directed, season it ahead of time to let the flavor soak in and use this cooking method, the results will be delicious every time.