Chicken Breast Pan Fry It

My default way to cook chicken breast – split it, dust it, sear it, sauce it. Classic, straightforward and guaranteed to please!

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1-2 tablespoons olive oil or vegetable oil
• Optional seasonings (such as garlic powder, paprika, or dried herbs)

Instructions:

1. Prepare the Chicken: Start by patting the chicken breasts dry with paper towels. This helps the chicken brown more evenly when cooking.
2. Season the Chicken: Season both sides of the chicken breasts with salt and black pepper. You can also add optional seasonings like garlic powder, paprika, or dried herbs for extra flavor.
3. Heat the Oil: In a large skillet, heat the olive oil or vegetable oil over medium-high heat. Allow the oil to become hot but not smoking. You can test the oil's readiness by sprinkling a few drops of water into the pan. If they sizzle and evaporate, it's hot enough.
4. Pan-Fry the Chicken: Carefully add the seasoned chicken breasts to the hot skillet. Cook for about 6-7 minutes on one side without moving them. The chicken should develop a golden-brown crust.
5. Flip and Cook: Flip the chicken breasts with tongs and cook the other side for another 6-7 minutes or until the internal temperature reaches 165°F (74°C). The exact cooking time may vary depending on the thickness of the chicken breasts.
6. Rest and Serve: Once the chicken is cooked through and has a nice golden crust, remove it from the skillet and place it on a plate. Allow the chicken to rest for a few minutes before slicing or serving. Resting helps the juices redistribute, keeping the meat tender and juicy.
7. Serve: Slice the chicken breast, serve it with your choice of side dishes, and enjoy your pan-fried chicken.