Juiciest Pan-Seared Chicken (Home Cook Basics)
Thin-sliced chicken breast pan-seared in hot oil until browned, cooked to 165°F, then rested for juiciness.
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Home Cook Basics- •Chicken breastcut nice and thin / thin cutlets
- •Extra virgin olive oilenough to coat the bottom of the pan
- •Salt(optional)chicken is described as already salted
- •Butter(optional)optional, for sautéing flavor
- •Lemon(optional)optional acid; squeeze in or use for deglazing
- •Balsamic vinegar(optional)optional acid; can be used to deglaze
- •Water(optional)used to test pan heat; can also be used for deglazing
- •Onions(optional)mentioned as an example add-in after cooking chicken
- •Garlic(optional)mentioned as an example add-in; add near end to avoid burning
- 1
Preheat a frying pan/sauté pan over medium-high heat until hot.
- 2
Test pan heat with a few drops of water; when the water beads up and skates/rolls around, the pan is ready for oil.
- 3
Add enough olive oil to coat the bottom of the pan. Heat until the oil shows ‘veins’/streaks when it moves (hot but not smoking).
- 4
Place thin chicken breast cutlets into the pan presentation-side down (smooth side down). It should sizzle on contact; avoid overcrowding and cook in batches if needed.
- 5
Do not move the chicken; let it brown. If it’s sticking when you try to lift it, it’s not ready to flip yet. If the oil starts smoking, reduce heat or briefly lift/move the pan.
- 6
Flip once the chicken releases easily and is well-browned on the first side; continue cooking the second side until done.
- 7
Check internal temperature with an instant-read thermometer; target about 162–165°F and avoid overcooking.
- 8
Remove chicken from the pan and let it rest briefly so juices redistribute before slicing/serving.
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Takes about 2 minutes — no account needed
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