YIELD: Serves 2 to 4
Simple, unfussy, and requires just a few simple ingredients to make. Pan-seared chicken breasts seasoned with salt and pepper and cooked in a bit of olive oil and finished with a handsome knob of butter. Golden and crispy outside and juicy inside. This dish goes so well with either steamed vegetables or serves on top of pasta.
INGREDIENTS
2 boneless, skinless chicken breasts (about 1lb total)
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp canola oil
1 tbsp unsalted butter or ghee
How To Cook Golden, Juicy Chicken Breast on the Stove
Step 1: With paper towels, thoroughly pat the chicken dry and season with salt and pepper.
Step 2: In a 10-inch or larger skillet (I would suggest a straight-sided or a not nonstick), heat oil over medium-high heat.
Step 3: Once the oil is hot, add the chicken carefully into the pan. Cook the chicken for about 5 to 7 minutes, swirling the pan to evenly distribute the oil. Make sure to add the chicken to the pan a piece at a time, don’t poke, or move the chicken while cooking.
Step 4: Flip and cook the other side for another 5 to 7 minutes or until the internal temperature of the chicken reads 165 degrees F. Add butter or ghee if needed and swirl the pan to evenly distribute the melting butter.
Step 5: When done, take the chicken out of the pan and onto a plate or cutting board. Allow the chicken to rest for at least 3 minutes.
Step 6: Slice and serve. Enjoy!
Note:
For leftovers, place them in an airtight container and store in the fridge for up to 4 days.
Nutrition Information:
Calories 251 | Fat 13.4 g (20.7%) | Saturated 3.1 g (15.5%) | Carbs 0.1 g (0.0%) | Fiber 0.0 g (0.1%) | Sugars 0.0 g | Protein 30.6 g (61.3%) | Sodium 341.1 mg (14.2%)
Ingredients
- 2 boneless, skinless chicken breasts (about 1lb total)
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp canola oil
- 1 tbsp unsalted butter or ghee
Instructions
Step 1: With paper towels, thoroughly pat the chicken dry and season with salt and pepper.
Step 2: In a 10-inch or larger skillet (I would suggest a straight-sided or a not nonstick), heat oil over medium-high heat.
Step 3: Once the oil is hot, add the chicken carefully into the pan. Cook the chicken for about 5 to 7 minutes, swirling the pan to evenly distribute the oil. Make sure to add the chicken to the pan a piece at a time, don’t poke, or move the chicken while cooking.
Step 4: Flip and cook the other side for another 5 to 7 minutes or until the internal temperature of the chicken reads 165 degrees F. Add butter or ghee if needed and swirl the pan to evenly distribute the melting butter.
Step 5: When done, take the chicken out of the pan and onto a plate or cutting board. Allow the chicken to rest for at least 3 minutes.
Step 6: Slice and serve. Enjoy!
Notes
For leftovers, place them in an airtight container and store in the fridge for up to 4 days.
