Boneless Skinless Chicken Breast
Perfect chicken breast every time. If your chicken breast is thicker than the options provided, simply butterfly each breast and select the appropriate thickness.
Cooking Steps
1. Add the Oil While Preheating the Pan
Add the oil then preheat the pan to 375°F/ 190°C (medium- high).
- High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
2. Dry and Season the Chicken
Dry both sides of the chicken and generously season both sides of each chicken breast with salt and pepper.
- Chicken Breast(skinless, boneless)1
- Kosher Saltas needed
- Black Pepper(freshly cracked)as needed
3. Add and Begin Searing the Chicken
Sear the rounded sice of the chicken for 11- 12 minutes or until the edges turn golden brown and the sides look white and opaque.
4. Flip the Chicken and Continue Cooking
Flip on its other side and continue cooking for 7-8 minutes or until the edges are light golden brown and the sides turned white and opaque. Add the garlic, thyme and extra indicated oil and baste the chicken by frequently spooning the hot aromatic oil over each breast.
- Garlic Clove(skin on, crushed)1
- Thyme1 sprig
- High Heat Oil(or butter)1 Tbsp.
5. Remove the Chicken
Turn off the heat and using a pair of tongs, transfer the chicken from the pan to a paper towel lined tray. If you have more chicken breast, repeat the cooking steps before turning the burner off.
6. Rest and Serve as Desired
Allow the chicken breast to rest for 3 minutes. This will help prevent the chicken from drying out by letting the juices redistribute. Serve the chicken with your favorite side or reserve to enjoy cold.
Let’s Get Cooking!
Get the latest recipes, tips and tricks from the Cue test kitchen!