How to Pan Sear Chicken Breast
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
2 Servings
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Course
Main Course
How to Pan Sear Chicken Breast
Description
How to Pan Sear Chicken Breast guides you through flattening the thickest parts of boneless, skinless chicken breasts for uniform thickness ensuring even cooking. The chicken is seasoned with salt, pepper, and additional seasoning, then cooked in a hot cast iron skillet with olive oil. Searing two minutes per side creates a golden exterior.
Adding cold butter on top during the second side's sear provides gentle basting and flavor, while reducing heat avoids burning. After searing, the pan is covered off heat to allow residual heat to fully cook the chicken gently without drying. This technique relies on precise temperature control and timing.
The result is a juicy, tender chicken breast with a flavorful crust suitable for various meals. Using a cast iron skillet helps retain and distribute heat evenly. Adjust times slightly if using a gas stove. Pounding to roughly equal thickness is important for even cooking without overcooking thin ends.
Ingredients
- 1 pound chicken breast 2 chicken breasts, boneless, skinless
- 2 teaspoons kosher salt or less if you are sensitive to salt
- 2 teaspoon of your favorite unsalted seasoning I use Brazilian Chicken Seasoning
- 2 tablespoons butter cold, unsalted
- olive oil to drizzle
- black pepper to taste
Instructions
- Pound the chicken with the mallet to flatten out the thickest part. You want the chicken breasts to be roughly the same thickness so they cook evenly. Do not pound them too thin.
- Season the chicken with salt. Sprinkle them with an even layer of pepper and salt on one side. Let the breasts sit until you can't see the salt anymore. (This will take a few minutes.) Flip the breasts and season the other side.
- Season with the unsalted seasoning, too. Massage gently into the chicken to ensure it's distributed evenly on both sides.
- Heat a cast iron skillet over high heat, and drizzle with olive oil
- Add the chicken. Lower the heat to medium-high, and let it sear undisturbed for 2 minutes.
- Flip after 2 minutes, then reduce to medium. Add a pat of cold butter on top of each breast, and sear undisturbed another 2 minutes on this side
- After 2 minutes, turn off the heat and cover the pan cover. Let it sit undisturbed 6 minutes to allow the residual heat to finish the cooking.
Bom Apetite!!
Notes
- Starting with high heat and reducing the temperature allows even cooking and browning without drying the chicken.
- Use a cast iron skillet for best heat retention and searing performance.
- If using a gas stove, cooking times may vary slightly and should be adjusted accordingly.
User Reviews
Overall Rating
5
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