Poultry
Southern
Yield: 4
Author: Tammy Nichols
Pan Seared Chicken Breasts - Master Cookbook Recipe # 539

Pan Seared Chicken Breasts - Master Cookbook Recipe # 539

This recipe is the secret to achieving perfectly juicy chicken in record time. By butterflying the breasts and using a light flour dredge, you get a beautiful golden crust and a tender interior that makes for a versatile protein perfect for salads or as a main course.

This is recipe #539 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 6 minTotal time: 16 min
Cook mode Prevent screen from turning off

Ingredients

  • 2-3 boneless chicken breasts (sliced in half/butterflied to 1/2" thickness)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • Steak seasoning (Weber Steak-n-Chop recommended)
  • 1/2 cup all-purpose flour
  • 3 Tbsp salted butter
  • 3 Tbsp olive oil

Instructions

  1. Prepare the Chicken: Slice your chicken breasts in half horizontally (butterflying) to ensure they are no thicker than 1/2 inch. Season one side of each piece generously with salt, pepper, and steak seasoning.
  2. Dredge: Place the flour in a shallow dish. Lightly dredge each breast on both sides, shaking off any excess. A very light coating is the key to a perfect sear!
  3. Heat the Skillet: Set a skillet with a lid over medium heat. Once hot, add the butter and olive oil. Tilt the skillet to ensure the bottom is fully coated, then turn the heat up to medium-high.
  4. Sear: Add the chicken breasts to the pan. Cover with the lid and cook for exactly 3 minutes.
  5. Flip and Finish: Remove the lid, flip the chicken, and cover again to cook for another 3 minutes. Use a timer to ensure you don't overcook them.
  6. Rest: Remove the chicken from the skillet and place it on a platter. Let the meat rest for 5 minutes before carving to allow the juices to redistribute.

Notes

Tammy's Tips

The most important step here is ensuring your chicken is cut thin,no more than half an inch,so it cooks through quickly without drying out. Using a lid while searing is a great trick because it traps the steam, helping the chicken stay incredibly moist while it browns. Remember to let that chicken rest for the full five minutes before you dive in; it really makes a difference in how juicy every bite will be!