Juicy Pan Seared Chicken Breast Recipe
Description
Golden brown, tender and juicy, this is THE ultimate pan-seared chicken recipe! Serve as is with the pan sauce and some mashed potatoes or slice and serve on top of a salad.
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Ingredients
- 2 (10–12-ounce) boneless, skinless chicken breasts
- Kosher salt and black pepper
- 1 tablespoon grapeseed, canola or vegetable oil
- 2 tablespoons unsalted butter
- ¾ cup low-sodium chicken broth or water
- 1 teaspoon cornstarch
Instructions
- Cut each chicken breast in half crosswise to create two halves, one that’s naturally thicker and one that’s naturally thinner.
- Slice thicker halves in half horizontally to create two thinner halves.
- Using the heel of your hand, firmly press all six chicken pieces (3-4 ounces each) into an even ¼-inch thickness.
- Preheat a 12-inch skillet over medium heat. Add oil and heat until shimmering; swirl to coat pan.
- Season both sides of chicken with salt and pepper (about ¾ teaspoon each).
- Add chicken pieces in an even layer and cook until bottom sides are golden brown, about 3 minutes. Flip and continue to cook until second side is golden brown and an instant-read thermometer inserted in the centers registers 163–165ºF, 3–5 minutes more (the smaller pieces will likely be done first, pull them as they come to temperature and are finished cooking). Transfer chicken pieces to a plate and set aside.
- Decrease heat to low, add butter to skillet and swirl until melted. Whisk together broth and cornstarch then carefully add to pan (stand back as it will splatter). Increase heat to medium-high and cook, whisking constantly, until thickened, about 3 minute. Drizzle sauce over chicken and serve.
Equipment
Notes
It’s important to use a 12-inch skillet to avoid overcrowding. If you are using a smaller skillet, cook the chicken in batches to avoid steaming. The goal is to brown, not steam, the chicken!
Nutrition
Calories: 354kcalProtein: 45gFat: 13gSaturated Fat: 5gCholesterol: 175mgSodium: 828mg
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