Seared Chicken Breast
Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Main Course | Diet: GF/DF
This basic recipe is useful in so many ways! Seared chicken breast can be served as an entrée, sliced and used in sandwiches, cut into chunks and made into chicken salad, or tossed into a grain bowl.
- 1 package chicken breasts
- a couple tablespoons olive oil, or another cooking oil you prefer
- Preheat the oven to 400 degrees.
- Remove the chicken from its package and pat dry (you can use a clean kitchen towel if you'd like, or paper towels). Season both sides of the breasts with salt and pepper.
- Heat a heavy bottomed pan (cast iron is great for this). When it's hot, add the oil. When the oil shimmers, add the chicken breasts.
- Cook the chicken until quite browned on the first side (see photo above). Not only does the browning build flavor, it also makes it easy to detach the chicken from the pan.
- Flip the chicken, turn off the burner, and place the pan in the oven.
- Cook the chicken to 165 degrees. If you don't have a thermometer, you can check the doneness by pressing on the meat -- it should feel firm, not springy -- or by cutting it open to see if it's opaque, and cream-colored rather than pink.
- When done, put on a plate, and let rest for 5 minutes before slicing.