Pan-Roasted Boneless Chicken Breasts
serves 2-4
This is as basic as it gets - just chicken, cooked to perfection. Whoever said great taste was hard to achieve?
2 boneless skinless chicken breast halves (1 whole breast)
salt and pepper
1 tablespoon olive oil
prep: 10 minutes
total: 30 minutes
large oven-safe sauté pan
tongs
1. Preheat the oven to 350F. Season the chicken on both sides with a generous sprinkling of salt and pepper.
2. Heat the olive oil in a large oven-safe sauté pan over medium-high heat. When it's hot and shimmering, add the chicken breasts and shake the pan briefly to keep them from sticking. Let the chicken brown very well on the first side, 3-5 minutes. Turn the breasts and brown them for a few minutes on the other side.
3. Put the chicken breasts in the oven. Cook until they reach 160F in the thickest part. Remove them to a plate and let them rest, loosely covered with foil, 5 minutes.
2. Heat the olive oil in a large oven-safe sauté pan over medium-high heat. When it's hot and shimmering, add the chicken breasts and shake the pan briefly to keep them from sticking. Let the chicken brown very well on the first side, 3-5 minutes. Turn the breasts and brown them for a few minutes on the other side.
3. Put the chicken breasts in the oven. Cook until they reach 160F in the thickest part. Remove them to a plate and let them rest, loosely covered with foil, 5 minutes.
0
