Description

This method gives you the best of both worlds: a crispy, golden-brown crust and a tender, juicy interior. Simple ingredients, focused heat, and a little patience transform ordinary chicken breasts into a dinner star. Perfect for salads, sandwiches, grain bowls, or just a satisfying weeknight meal.

Ingredients

Scale

2 boneless, skinless chicken breasts (6–8 oz each, even thickness)
Kosher salt & freshly ground black pepper, to taste
1–2 tbsp high-heat cooking oil (avocado, refined coconut, or light olive oil)
1 tsp garlic powder or smoked paprika (optional, for flavor and color)
Optional garnish: fresh herbs (thyme, rosemary), pat of cold butter, or a squeeze of lemon

Instructions

1. Prep the Chicken

Pat chicken completely dry with paper towels.
Check thickness. If uneven, place between plastic wrap and gently pound to an even thickness.
Season both sides generously with salt, pepper, and optional spice.

Tip: Dry chicken ensures a crisp, golden crust.

2. Heat the Pan

Place a heavy-bottomed skillet (cast iron is ideal) over medium-high heat for 2–3 minutes.
Add oil and swirl to coat. Heat until shimmering with a faint wisp of smoke.

Tip: Hot pan = perfect sear. Don’t rush it!

3. Sear the Chicken

Carefully lay the chicken breasts in the pan, away from you.
Do not touch for 4–5 minutes. Let the crust form naturally.
Flip the chicken and cook the second side for 4–6 minutes, adjusting heat if the crust browns too fast.

Tip: Use an instant-read thermometer; chicken is done at 165°F (74°C).

4. Rest Before Slicing

Transfer chicken to a cutting board and rest, loosely tented with foil, for 5–7 minutes.
Slice against the grain for maximum tenderness.

Tip: Resting allows juices to redistribute—skip it, and you’ll lose moisture.

Notes

Don’t overcrowd the pan; work in batches if necessary.
Let the pan tell you when it’s ready—the confident sizzle is your guide.
For thicker breasts, finish in a 375°F oven for 5–8 minutes after searing.
Chicken thighs work too! Skin-on, bone-in cooks beautifully with the same method (longer cook time).