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Perfect Pan-Seared Chicken Breasts

Photo: Brian Woodcock; Styling: Claire Spollen

Active time 20 mins
Total time 53 mins
Yield

Serves 4 (serving size: 1 breast half)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.