This is the perfect way to cook chicken breasts. If you crave juicy, flavorful chicken breasts, then follow this simple recipe. You'll end up with a golden brown platter of delicious chicken ready for the tasting. Use this recipe to shred over baked potatoes, make chicken salad, slice over fresh greens, or enjoy with classic sides such as hericot verts and roasted potatoes.
Once you have this sure-fire way to cook chicken in your Recipe Box, you'll never go back to dry, chewy chicken again. You only need chicken, butter, salt, pepper, and oil to make this flavorful protein. Grab your pan and let's get started.
4 (6-oz.) skinless, boneless chicken breast halves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 teaspoon butter
Est. added sugars 0g
How to Make It
Thoroughly dry chicken with paper towels; season all over with salt and pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again.
Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 155°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately.
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