I use this recipe for the base of most of my chicken salads or when the recipe calls for pre-cooked chicken that you need quickly and there is none on hand.
- 1 teaspoon olive oil
- 3 tablespoons butter or ghee
- 1 package chicken thighs, breasts or tenders
Melt butter and oil in skillet over medium to medium low heat. Add chicken. Cover for about 5-8 minutes, uncover, flip over then cover again for another 5-8 minutes.
Remove lid and increase temp to medium high heat and let out meat get a golden color. Once fully cooked, remove from heat and let sit for 2-3 minutes before serving.
For Instapot version:
hit [saute] button to melt butter into oil. Once melted add in chicken on a single layer onto bottom of pot. Hit [cancel] then hit [poultry]. Cook for 15 minutes.