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
- 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.
- 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.
- 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.
- 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.
- 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