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Pan Seared Chicken Breast

Pan Seared Chicken Breast Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 8 oz each)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves, smashed
  • A few sprigs fresh thyme or rosemary
  • Lemon wedge for serving

Method
 

  1. Pat chicken dry; season both sides with salt and pepper. Heat oil in a skillet over medium-high until shimmering.
  2. Sear chicken without moving for 5–6 minutes until golden and it releases easily.
  3. Flip, add butter, garlic, and herbs. Baste continuously with hot butter for another 5–6 minutes, until chicken reaches 165°F.
  4. Rest 5 minutes, slice against the grain, and serve with pan juices and lemon.

Notes

If your chicken breasts are very thick, pound them to an even 3/4-inch thickness for foolproof cooking. The resting time is essential; cutting immediately will cause juices to run out.