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:
Boneless, skinless chicken breast halves, salt and pepper, and olive oil.
Sprinkle one side of the chicken breasts with 1/8 teaspoon of table salt.
Now sprinkle the same side of the chicken breasts with 1/8 teaspoon of freshly ground black pepper.
Add a tablespoon or so of olive oil to a hot pan.
Place the seasoned side down into the oil first.
Here’s four chicken breasts. I guess my chicken breasts still have the tenderloins attached. That’s okay.
Now finish seasoning the chicken breasts with salt and pepper.
Cook the sides until golden brown, just like this.
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.
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.
And there you go. Perfect for eating immediately, or for refrigerating until ready for another meal.
Seared Chicken Breasts
Total time: 11 minutes
Prep: 1 min
Cook: 10 minutes
Yield: 4 servings
4 boneless skinless chicken breasts, each about 6 ounces
Freshly ground black pepper
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season one side of chicken breast halves with 1/8 teaspoon of salt and a few grinds of black pepper (about 1/8 teaspoon of pepper).
Using tongs, transfer chicken breasts to pan, placing seasoned side into the oil. Finish seasoning top side of chicken breast halves with 1/8 teaspoon of salt and a few grinds of black pepper (about 1/8 teaspoon of pepper). Cook first side for 5-6 minutes, or until lightly golden brown. Flip chicken breast halves over to finish cooking other side. Cook for another 5 minutes, or until lightly golden brown and chicken is completely opaque. Transfer chicken breasts to large plate and cover lightly with aluminum foil, leaving opening for steam to escape. Allow to rest for at least 5 minutes before serving.
To check for doneness, use a small knife to cut through chicken. Chicken should be completely opaque and juices should run clear with no pinkness.