Perfect Pan-Seared Tender Chicken Breast
Enjoy perfectly tender and juicy pan-seared chicken breast every time with this simple yet effective recipe. This method ensures a beautiful golden crust and a moist interior.
Equipment
- heavy-bottomed skillet
- meat thermometer
- paper towels
- cutting board
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts similar thickness
- 1 tablespoon olive oil
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground preferred
Optional Seasonings
- Garlic powder
- paprika
- dried herbs oregano or thyme, to taste
Instructions
Preparation
- Pat the chicken breasts thoroughly dry with paper towels and season generously on both sides with salt, pepper, and any other desired seasonings.
Cooking
- Heat the olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers.
- Carefully place the chicken breasts in the hot skillet and sear undisturbed for 5-7 minutes until a deep golden-brown crust forms.
- Flip the chicken, immediately reduce the heat to low, cover the skillet tightly, and remove the pan completely from the heat.
- Let the chicken rest off-heat, covered, for 10-15 minutes; exact time depends on chicken thickness.
- Before serving, check the internal temperature, which should be 165°F (74°C); if not, return the pan to the low burner for a couple more minutes, covered.
Serving
- Transfer the chicken to a cutting board, let it rest for another 5 minutes, then slice or serve whole.
Notes
The "secret trick" of removing the pan from heat while covered allows the chicken to finish cooking gently and retain moisture, resulting in incredibly tender meat. Using a meat thermometer is crucial for food safety and perfect results.