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Pan-seared chicken breast, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first way I learned to cook chicken and a technique I always go back to. The resulting chicken has a golden-crisp exterior with a still-juicy interior, and is just as welcome served with steamed vegetables as it is atop creamy Alfredo pasta.
Kitchn has many tried-and-true techniques for chicken on the stovetop. Some are sautéed, while our most popular version is pan-steamed. This technique takes what we know and love from these other techniques to make a chicken breast with a golden, pan-seared exterior and a juicy interior.
What You Need
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter or ghee
- Measuring cups and spoons
- Knife and cutting board
- Paper towels
- 10-inch or larger skillet (not nonstick)
- Instant-read thermometer
- Pat the chicken dry and season with salt and pepper. Thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper on all sides.
- Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a great option), over medium-high heat until shimmering, about 3 minutes.
- Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken one at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn’t golden and crispy or ready to flip.
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