Sautéed Chicken Breasts

2 months ago

This chicken comes out juicy, golden, and with a nice caramelized sear on each side.


2-3 boneless skinless chicken breasts

1 tablespoon safflower oil

ground black pepper 

Instructions: Heat a nonstick pan with its own lid on medium high. Once hot, add oil and add the chicken breasts to the pan and season with the pepper. Put the lid on to retain heat and contain the spattering. Set a timer for two minutes — or three if the breasts are over an inch thick.

When the timer goes off, flip the breasts, season with pepper and put the lid back on. Set a timer for another two minutes. 

When that timer goes off, turn the heat down to medium and set the timer for ten minutes. Do not open the lid.

Once that timer sounds, turn the heat off, but leave the pan on the stove and leave the lid on the pan. Don’t open it to check on the chicken—that’ll let heat and moisture out. Set the timer for another ten minutes. 

When the last timer goes off your chicken is done. Slice and serve, or cut it into cubes to  add to a curry, salad or other dish.

You should wind up with a bit of golden liquid at the end of cooking. Use it to make a quick pan gravy or reserve it to add to a soup or curry to enhance the flavor.