Servings 2 servings
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon oil (avocado oil or olive oil)
- 1 Tablespoon butter (optional, for finishing)
Instructions
- Use paper towels to pat the chicken breasts dry—this helps get a great sear. Season both sides generously with salt and pepper.
- Place a large skillet over medium-high heat. Add the oil and heat for 1–2 minutes, until it shimmers.
- Sear the first side. Add the chicken to the hot pan and don’t move it. Let it cook for 5 to 7 minutes, until a golden crust forms and it releases easily.
- Flip the chicken and cook the second side for another 5 to 7 minutes. Cover the pan for the final 1 to 2 minutes to finish cooking through.
- Use an instant-read thermometer to check the thickest part—it should register 165°F.
- Transfer to a cutting board, let rest for 5 minutes, then slice and serve. For extra flavor, add a small pat of butter per breast before serving.
Notes
- If your chicken is thick or uneven, gently pound it to an even 1/2-inch thickness before cooking.
- Add extra flavor by seasoning with garlic powder, smoked paprika or your favorite spice mix.
- Skin-on boneless breasts? Start skin-side down and render until crisp before flipping.
- Storage tips: Store leftover cooked chicken breasts in an airtight container in the fridge for up to 3–4 days. To reheat, gently warm in a skillet over low heat or slice cold for salads and sandwiches (looking at you, Caesar Pasta Salad!). You can also freeze cooked chicken for up to 3 months—just thaw overnight in the fridge before using.