There are countless ways to cook chicken breasts, and that’s a great thing because it means we can enjoy this dinner staple in endless variations. One of my go-to methods is pan-searing chicken breasts in a bit of oil, seasoning with salt and pepper, and finishing with a generous pat of butter. This was the first technique I learned for stovetop chicken, and it’s one I always return to.
The result is chicken with a perfectly golden, crispy exterior and a juicy interior. Whether served alongside steamed vegetables or placed atop creamy Alfredo pasta, it’s a dish that never disappoints. Follow this simple method for a flavorful, perfectly cooked chicken that won’t stick to the pan.
INGREDIENTS
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter or ghee
EQUIPMENT
- Measuring spoons
- Knife and cutting board
- Paper towels
- 10-inch or larger skillet
- Tongs
- Instant-read thermometer
INSTRUCTIONS
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- Heat the oil: Heat 2 tablespoons of canola oil in a 10-inch or larger skillet over medium-high heat until shimmering, about 3 minutes.
- Cook the chicken: Carefully add the chicken breasts to the hot pan, ensuring they don’t touch or move. Let the chicken cook undisturbed for 5 to 7 minutes until the bottom is golden and crispy. If the chicken feels stuck, it’s not ready to flip yet.
- Flip and finish cooking: Flip the chicken over, reduce the heat to medium, and add 1 tablespoon of unsalted butter or ghee between the breasts. Gently swirl the pan to distribute the melting butter. Cook for another 5 to 7 minutes until the chicken reaches an internal temperature of at least 165°F.
- Rest and serve: Transfer the chicken to a plate or cutting board and let it rest for 3 minutes before slicing and serving.
Recipe Notes:
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
