Pan Seared Chicken Breasts

The October 2016 Cooking Light magazine has a great article written by Kenji Lopez-Alt, the chief creative officer of Serious Eats ( I love reading his monthly column, since he provides useful tips and tricks in the kitchen. This month’s column was dedicated to creating a golden crust on chicken breasts. I tried this recipe last night and it came out delicious. I did not have canola oil, so I used olive oil instead. Also, my chicken breasts were pretty thick, so it took about 15 extra minutes to cook. I wanted to add this recipe to my blog because I will definitely make it again. Here it is:


  • 4 (6 oz) skinless, boneless chicken breast halves
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 T canola oil (I used olive)
  • 1 tsp butter (I used 1 T)


  1. Wash and dry the chicken with paper towels. Sprinkle salt and pepper on both sides and place on a plate in the refrigerator for at least 30 minutes.
  2. Heat oil in a saute pan on medium-low until oil shimmers. Add the chicken, smooth side down, and let it cook for about 9 minutes, until the bottom side is golden brown.
  3. Add the butter and lift the chicken breasts to make sure the butter swirls all over the pan. Cook another minute or until the color turns darker golden brown.
  4. Turn the chicken and cook another 6 minutes or so until the temperature registers at least 155F.

Note: If the chicken breasts are thick, they will need more time in the pan. I left them on for about 25-30 minutes total.





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