Perfect Every Time
How to Cook Chicken Breast (Juicy, Never Dry - Pan-Seared Method)
Boneless skinless chicken breast has a bad rap because most recipes overcook it. This pan sear + rest method delivers juicy 165°F chicken in under 15 minutes.
- Total time
- 15 minutes
- Yields
- 2 large chicken breasts (serves 2–4)
What you need
- 2 boneless skinless chicken breasts (about 8 oz each)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon neutral oil (canola or avocado)
- 1 tablespoon butter
- An instant-read thermometer
Step-by-step
1. Pound to even thickness
Place chicken between two sheets of plastic wrap and gently pound the thick end until the whole breast is about ¾-inch thick. Even thickness = even cooking.
2. Season generously
Pat dry with paper towels, then season both sides with salt and pepper. Dry chicken = golden crust.
3. Sear hot
Heat oil in a stainless or cast iron skillet over medium-high until shimmering. Add chicken and don't touch it for 5 minutes. It should release cleanly when golden.
4. Flip, butter, finish
Flip, add butter, reduce heat to medium, and cook 5–7 more minutes. Baste with the foaming butter.
5. Rest before slicing
Pull at 160°F internal temp - it will rise to 165°F while resting. Rest 5 minutes, then slice against the grain.
Pro tips
- No thermometer? Cut into the thickest part - juices should run clear, no pink.
- Brine for 15 minutes in 2 cups water + 2 tablespoons salt for extra insurance against dry chicken.
- For meal prep, slice and refrigerate up to 4 days - great in salads, wraps, grain bowls.
FAQ
What temperature is chicken safe to eat?
165°F (74°C) internal. Pulling at 160°F and resting gets you there without overshooting.
Can I use frozen chicken?
Thaw fully in the fridge overnight, or use the defrost setting on your microwave. Frozen breasts won't sear properly.
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