Pan-Seared Chicken Breast
A properly seared chicken breast stays juicy because the quick heat locks in the moisture while the crust provides necessary texture. When handled correctly, the meat should pull away from the pan easily, indicating the sear is complete.
Consistency is your primary goal.
Pound the chicken to an even thickness so the ends don't dry out before the center cooks through. Pat the surface completely dry with a paper towel, as any lingering moisture will steam the meat rather than sear it.
- Heavy stainless steel or cast iron skillet
- Meat mallet or rolling pin
- Tongs
- Instant-read thermometer
What goes in.
- 2boneless, skinless chicken breasts
- 1 tbspneutral high-smoke point oil (grapeseed or canola)
- 1 tbspunsalted butter
- to tastekosher salt and cracked black pepper
Don't force the flip
If the chicken sticks to the pan when you try to lift it, it isn't ready. The protein will naturally release from the surface once a proper crust has formed.
The method.
Prepare the meat
Place the breasts between two sheets of plastic wrap. Gently pound the thicker parts until the entire piece is roughly three-quarters of an inch thick.
Season
Pat the meat dry with paper towels. Season both sides generously with salt and pepper immediately before adding to the pan.
Heat the pan
Place the skillet over medium-high heat. Add the oil and wait until it shimmers and begins to swirl easily.
Sear
Lay the breasts into the pan away from you to avoid splashing. Let them cook undisturbed for 5 to 6 minutes until a golden-brown crust forms.
Flip and finish
Flip the chicken once it releases. Add the butter to the pan. Once melted, spoon the foaming butter over the chicken for 3 to 4 minutes until the internal temperature reaches 165°F.
Rest
Move the chicken to a cutting board and let it rest for 5 minutes before slicing to allow the juices to redistribute.
Other turns to take.
Herb-basted
Add two smashed garlic cloves and a few sprigs of fresh rosemary or thyme when you add the butter to the pan.
Citrus-finished
Squeeze half a lemon into the pan juices during the final minute of cooking for brightness.
When it doesn't go to plan.
Always pull the chicken from the refrigerator 15 minutes before cooking so the center isn't ice-cold.
Avoid overcrowding the pan; if the breasts are touching, they will steam and lose their crust.
Use a stainless steel pan if you want to capture the browned bits, known as fond, for a quick pan sauce.
The ones that keep coming up.
How do I know when it's done without a thermometer?
The meat should feel firm to the touch, and the juices should run clear when pierced with a knife.
Why did my chicken turn out tough?
Usually, this happens because the breast was cooked at too low a temperature for too long, or it was sliced immediately after hitting the pan.
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