Seared Chicken Breasts

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It’s always nice to have moist cooked chicken in the refrigerator. You can throw it in chicken quesadillas, salads, soups, anything. Just cook a batch of chicken breasts so you can always have it available.

Pan-seared chicken breasts should take no more than 15 minutes. Here’s what you need:

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Boneless, skinless chicken breast halves, salt and pepper, and olive oil.

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Sprinkle one side of the chicken breasts with 1/8 teaspoon of table salt.

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Now sprinkle the same side of the chicken breasts with 1/8 teaspoon of freshly ground black pepper.

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Add a tablespoon or so of olive oil to a hot pan.

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Place the seasoned side down into the oil first.

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Here’s four chicken breasts. I guess my chicken breasts still have the tenderloins attached. That’s okay.

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Now finish seasoning the chicken breasts with salt and pepper.

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Cook the sides until golden brown, just like this.

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That’s beautiful. Make sure the chicken breasts are totally opaque and cooked through. Don’t overcook them. The juices should run clear, not pink, so grab a knife and cut the chicken to check.

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That’s done!

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Now loosely cover the chicken breasts with foil so the hot juices can redistribute. You want moist chicken breasts, don’t you? Then you gotta let them rest for 5 minutes before serving.

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And there you go. Perfect for eating immediately, or for refrigerating until ready for another meal.

 

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