How To Cook Golden, Juicy Chicken Breast on the Stove

Thèrè arè as many variations on cooking chickèn brèast as thèrè arè cooks, and I'd say that is a vèry good thing, as it ènsurès wè nèvèr grow tirèd of this dinnèr staplè.

Pan-sèarèd chickèn brèast, cookèd in a littlè oil with salt and pèppèr and finishèd with a gènèrous knob of buttèr, is thè first way I lèarnèd to cook chickèn and a tèchniquè I always go back to. Thè rèsulting chickèn has a goldèn-crisp èxtèrior with a still-juicy intèrior, and is just as wèlcomè sèrvèd with stèamèd vègètablès as it is atop crèamy Alfrèdo pasta.

Ingrèdiènts

• 2 bonèlèss, skinlèss chickèn brèasts (about 1 pound total)
• 3/4 tèaspoon koshèr salt
• 1/4 tèaspoon frèshly ground black pèppèr
• 2 tablèspoons canola oil
• 1 tablèspoon unsaltèd buttèr or ghèè

èquipmènt

• Mèasuring cups and spoons
• Knifè and cutting board
• Papèr towèls
• 10-inch or largèr skillèt (not nonstick)
• Timèr
• Instant-rèad thèrmomètèr

Instructions

1. Pat thè chickèn dry and sèason with salt and pèppèr. Thoroughly dry thè chickèn on all sidès with papèr towèls. Sèason with thè salt and pèppèr on all sidès.
2. Hèat thè oil ovèr mèdium-high hèat in a largè skillèt. Hèat thè oil in a 10-inch or largèr skillèt, prèfèrably straight-sidèd and not nonstick (cast iron is a grèat option), ovèr mèdium-high hèat until shimmèring, about 3 minutès.
3. Carèfully add thè chickèn to thè hot pan and cook for 5 to 7 minutès. Swirl thè pan just bèforè adding thè brèasts to èvènly distributè thè oil. Add thè chickèn onè at a timè and do not touch, pokè, or movè thè chickèn for 5 to 7 minutès. If you try to turn thè chickèn and it fèèls stuck, it isn't goldèn and crispy or rèady to flip.
4. Flip thè chickèn and cook until it rèachès 165°F, 5 to 7 minutès morè. Flip thè brèasts ovèr and add thè buttèr or ghèè right bètwèèn thèm. Pick up thè pan and givè it a gèntlè swirl to distributè thè mèlting buttèr. Cook until thèy rèach an intèrnal tèmpèraturè of 165°F, 5 to 7 minutès morè.
5. Slicè and sèrvè. Rèmovè thè chickèn brèasts to a platè or clèan cutting board. Lèt rèst for 3 minutès bèforè slicing and sèrving.

Recipe Adapted From:thekitchn.com