Perfect Pan-Seared Chicken Breasts

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Perfect Pan-Seared Chicken BreastsRecipe

Photo: Brian Woodcock; Styling: Claire Spollen

Serves 4 (serving size: 1 breast half)


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4 (6-oz.) skinless, boneless chicken breast halves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 teaspoon butter


Active: 20 Minutes
Total: 53 Minutes

1. Thoroughly dry chicken with paper towels; season all over with salt and pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again.

2. Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 155°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately.

Created date

August 2016

Nutritional Information

Calories 244
Fat 8.9 g
Satfat 1.8 g
Monofat 3.6 g
Polyfat 1.8 g
Protein 38 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 127 mg
Iron 1 mg
Sodium 557 mg
Calcium 10 mg
Sugars 0 g
Est. Added Sugars 0 g