House Chicken

House Chicken

Monday Day Grill Day

Mondays are usually “grill something” day at our home. In the summer that often means literally putting meat on the outdoor grill, but it can also mean cooking meat inside on the stove or in the oven. Essentially, Monday is “stand-alone meat, not cut up or mixed with stuff” night. And at least once a month, this juicy House Chicken is on the menu.

Seasoned Oiled House Chicken

Easy and Flavorful

This is literally one of the easiest recipes that you could make. Yet it still packs in some great flavor, thanks to “house seasoning.” I discovered Paula Deen’s house seasoning several years ago and it has become a pantry staple ever since. Pro tip: Save empty glass spice bottles. Once they have been washed you can reuse them to store your homemade seasonings. We use house seasoning almost daily! It’s the perfect blend of salt, pepper, and garlic. So good!

This recipe is pretty much just cooking instructions. There are no measurements because you can make as much or as little as you need! Perfect for when you are cooking for yourself or for a large family!

House Chicken

House Chicken

Course Main Course


  • Chicken breast
  • Olive oil
  • House Seasoning


  • You will want your chicken to be thin so that it will cook through in the center without the outside becoming tough. Use cutlets, slice a regular breast vertically into 1/2 inch thick pieces, or thin with a meat mallet.
  • Pour some olive oil onto a dinner plate, covering the plate in a thin layer. Place the chicken breasts in a single layer on the plate, then turn over so that there is olive oil on both sides.
  • Sprinkle the top of each chicken breast with house seasoning. You will season the other side once the chicken is in the pan.
  • Heat a large skillet on medium heat with a couple of teaspoons of olive oil. (You don't need a lot, since the chicken is already in oil.)
  • Place the chicken seasoned side down in the hot skillet. Sprinkle the top (unseasoned) side of the chicken with house seasoning. Cook until the edges are opaque and the bottom is dark golden, about 10 minutes.
  • Flip the chicken and cook the second side for about 8-10 minutes, until it reaches an internal temperature of 165.
  • Important last step: Cover the chicken and let the chicken rest for 5 minutes. This will allow the juices to get nice and settled in the chicken, resulting in a juicy piece of meat.
Tried this recipe?Let us know how it was!


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