Seared Chicken Breasts


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.


That’s done!


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.


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