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Juicy Pan-Seared Chicken Breast

This recipe transforms simple chicken breasts into juicy, tender pieces with a gentle sear and careful resting. By pounding the chicken to an even thickness, seasoning generously, and cooking at a moderate heat, you achieve a beautifully golden exterior and perfectly cooked, moist interior. The result is a versatile main that looks appetizing and feels indulgent with every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts preferably plump and fresh
  • 1 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper freshly ground preferred
  • 1 teaspoon dried thyme or rosemary or fresh herbs, chopped
  • 2 tablespoons oil avocado or canola oil works well
  • 1 tablespoon lemon juice optional, for finishing

Equipment

  • Cast iron skillet
  • Meat thermometer
  • Pounding mallet or rolling pin
  • Tongs

Method
 

  1. Pat the chicken breasts dry with paper towels to remove excess moisture, ensuring they sear evenly and develop a nice crust.
  2. Place each chicken breast between two sheets of plastic wrap or inside a zip-top bag, then pound them to an even thickness of about 1.5 cm using a mallet or rolling pin. This helps them cook uniformly.
  3. Sprinkle both sides generously with salt, pepper, and your chosen herbs. Let the seasoned chicken rest for a few minutes to absorb the flavors.
  4. Heat a cast-iron skillet over medium-high heat until it’s shimmering and hot, with a slight haze of heat in the air.
  5. Add the oil to the hot skillet, swirling it around to coat the surface evenly. It should shimmer and start to smoke slightly.
  6. Carefully place the chicken breasts in the skillet, smooth side down, making sure not to overcrowd the pan. You should hear a sizzle as they hit the hot oil.
  7. Cook the chicken for about 4-5 minutes, without moving them, until golden brown and caramelized on the bottom, and the juices start to bubble up.
  8. Flip the chicken carefully with tongs, then cook for another 4-5 minutes, checking with a meat thermometer that the internal temperature reaches 75°C (165°F).
  9. Once cooked through, transfer the chicken to a plate and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute, ensuring moist meat.
  10. Drizzle lemon juice over the rested chicken for a bright, fresh finish, then slice and serve immediately for a juicy, flavorful main.

Notes

Pounding the chicken to an even thickness and letting it rest are key steps to achieving juicy, tender results. Use a meat thermometer for perfect doneness every time.