21 Minute Pan Seared Chicken Breasts
Perfectly cooked chicken breasts - in exactly 21 minutes. A long time Josie + Nina reader favorite, especially among college-aged students who are just learning the basics. This foolproof, simple method for pan seared chicken breasts produces moist, juicy chicken...every time. Your chicken pasta dishes, chicken enchiladas, and homemade chicken soup will all taste better than ever thanks to this easy technique!
Servings 3
Ingredients
Tools: wax or parchment paper, a meat tenderizer, a cast iron or metal skillet
Instructions
- Between two pieces of parchment wax paper, pound chicken breasts with tool of your choice until even across the top. You want them to be of consistent thickness. They should get quite large.
- Salt and pepper one side of chicken - don’t be shy w/the pepper especially.
- Meanwhile, heat 1 tablespoon of olive oil or a large drizzle in a large skillet over medium high heat (I recommend cast iron or stainless over non-stick)
- Place the chicken breasts, seasoned side down, into pan. Don’t crowd the pan - you want to get a nice sear - not a steam.
- Quickly season the tops of the chicken and cook for one minute.
- Flip to the other side (they should release cleanly if your pan is heated properly).
- Reduce the heat to a low simmer, cover the pan with a tight lid and cook for 10 minutes. DO NOT REMOVE THE LID ANY TIME DURING THIS STEP!
- Turn off the heat and cook for an additional 10 minutes. I REPEAT: DO NOT REMOVE THE LID ANY TIME DURING THIS STEP!
- That's it!
Video
Notes
Storage, freezing and make ahead tips
Store leftover cooked chicken breasts up to 3 days.
Chicken breasts can be frozen in freezer safe containers or bags for up to 3 months. Defrost completely in the refrigerator before using in a recipe.
You can cook the chicken the day before you plan to use it.
