Photo: Brian Woodcock; Styling: Claire Spollen
Active Time
20 Mins
Total Time
53 Mins
Yield
Serves 4 (serving size: 1 breast half)

How to Make It

Step 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.

Step 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.

You May Like

Ratings & Reviews

3 1/2 stars

daneanp
April 15, 2017
Cooking time was a little longer for me as the breasts were a bit thick.  I did use my thermometer to ensure they were fully cooked.  They were perfect and moist.  Just sort of plain flavor-wise though.  A good technique if you need to use some cooked chicken in another recipe.  For just having chicken breasts, we prefer to grill ours.