Simple how-to is all it takes to create a perfect dish every time.
Perfect Seared Chicken Every Time
- Servings: 1
- Prep Time: 20 min
- Cooking Time: 4 min
- 1 large chicken breast
- Olive oil as needed for coating chicken
- Sea salt as desired
- Pepper as desired
- Cast Iron Pan
- Preheat large cast-iron pan to medium high
- Take the chicken from refrigerator 1/2 hour before cooking. Butterfly chicken.
- Chicken breast will have a thick side. Pound the thick side a few times with a mallet.
- Coat room temperature chicken with olive oil. Not the pan.
- Sprinkle chicken on one side with salt and pepper from up high.
- Put the chicken into hot pan seasoned side down.
- Salt and pepper the chicken again on side facing up
- Let chicken sear 2 - 3 minutes. Make sure you don't move the chicken
- When the edges of chicken look opaque, It's time to turn. Do not overcook.
- Turn chicken and cook 2 - 3 more minutes depending on stove tops
- Temperature should be at 165 degrees
- Remove from pan and allow to rest for 6 to 8 minutes
- Slice chicken against the grain. This is key.
1. Remove all proteins from refrigerator at least 1/2 hour before cooking. Cold chicken won't sear.
2. Dry the chicken with a paper towel before searing. Chicken needs to be dry to get a great sear.
3. Chicken breast will have a thicker edge on one side. Pound the chicken a few times with a mallet to make even. Not thin, just even.
4. Vegetable oil works great too
5. Season like a pro: Pinch sea salt with fingertips. Hold your hand 10 inches above food allowing an even coat.
6. Always slice against the grain
7. Opaque (white) edges are the best way to tell when it is time to turn chicken. All stove tops vary. Don't overcook.
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