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Juicy Pan-Seared Chicken Breasts

This recipe features gently cooked chicken breasts that are butterflied and seasoned to ensure maximum juiciness and flavor. The chicken is seared in a hot skillet to develop a golden crust, then rested to allow juices to redistribute, resulting in tender, moist slices with a beautiful appearance. It’s a simple method that highlights patience and attention to detail for perfect, satisfying chicken every time.
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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
  • 1 teaspoon salt generous amount for seasoning
  • 1 pinch pepper freshly ground if possible
  • 2 tablespoons olive oil for searing
  • 1 lemon lemon optional, for squeezing after resting
  • 1-2 tablespoons fresh herbs like thyme or rosemary, chopped
  • 2 cloves garlic optional, minced
  • 1 teaspoon butter 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 carefully butterfly each chicken breast, creating a pocket that opens flat but remains attached on one side.
  2. Generously season both sides of the chicken with salt and pepper, then let them sit for a few minutes while you prepare your skillet.
  3. Preheat your heavy skillet or cast-iron pan over medium heat until warm, then add a splash of olive oil and wait until it shimmers softly.
  4. Place the chicken breasts seam side down in the hot pan, pressing gently to ensure contact. Sear without moving for about 6-7 minutes until the edges turn golden and the bottom releases easily from the pan.
  5. Flip the chicken breasts carefully with tongs and cook for another 5-6 minutes, until the internal temperature reaches 74°C (165°F). Use a meat thermometer for accuracy.
  6. Remove the chicken from the pan and transfer to a plate. Cover loosely with aluminum foil and let rest for 5 minutes to allow juices to redistribute, which keeps the meat tender and moist.
  7. If desired, squeeze fresh lemon juice over the rested chicken for brightness and sprinkle with chopped herbs for added aroma and flavor.
  8. If using garlic, melt a teaspoon of butter in the pan after the chicken is cooked and briefly sauté the minced garlic until fragrant, then pour over the chicken slices for extra flavor.
  9. Slice the chicken into thick, juicy pieces, revealing a tender, moist interior with a beautifully golden crust.
  10. Serve immediately, enjoying the tender, flavorful chicken with your favorite sides.

Notes

For best results, use a meat thermometer to avoid overcooking. Resting is key to keeping the chicken juicy. Feel free to experiment with different herbs or a splash of your favorite sauce.