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Juicy Pan-Seared Chicken Breasts

This recipe emphasizes gentle, even cooking to produce tender, moist chicken breasts with a golden crust. Main ingredients include chicken breasts seasoned with salt and herbs, cooked slowly in a skillet to lock in moisture and flavor. The final texture is juicy and slightly crisp on the outside, with a succulent interior.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably skinless and boneless
  • 2 teaspoons salt for seasoning
  • 1 tablespoon olive oil for cooking
  • 1 lemon lemon optional, for squeezing after resting
  • 1-2 sprigs fresh herbs like thyme or rosemary, optional
  • 2 cloves garlic garlic optional, minced
  • a small pat pat butter optional, for finishing

Equipment

  • Sharp knife
  • Heavy skillet or cast-iron pan
  • Meat thermometer
  • Tongs
  • Aluminum foil

Method
 

  1. Use a sharp knife to butterfly each chicken breast by slicing horizontally without cutting all the way through, creating a pocket. Gently open the meat to help it cook evenly.
  2. Sprinkle the chicken breasts generously with salt and optional herbs on both sides. Let them sit while you prepare your skillet—this helps the salt penetrate and enhances flavor.
  3. Preheat your heavy skillet over medium heat until warm, about 3-4 minutes. Add a tablespoon of olive oil, swirling to coat the pan evenly.
  4. Place the chicken breasts in the skillet seam side down first, pressing gently to ensure contact. Sear without moving for 6-7 minutes until the edges turn golden brown and the meat releases easily from the pan.
  5. Flip the chicken breasts carefully with tongs, and cook for another 5-6 minutes. Use a meat thermometer inserted into the thickest part; once it reads 74°C (165°F), the chicken is perfectly cooked.
  6. Remove the skillet from heat and transfer the chicken breasts to a plate. Cover loosely with aluminum foil and let rest for 5 minutes. This step allows the juices to redistribute, keeping the meat moist.
  7. If desired, squeeze fresh lemon juice over the rested chicken to add brightness and serve, optionally garnished with additional herbs.

Notes

Ensure not to flip the chicken too often to preserve juices. Resting is crucial for maximum tenderness. Use a thermometer for perfect doneness every time.