INGREDIENTS
- 2 bóneless, skinless chicken breasts (abóut 1 póund tótal)
- 3/4 teaspóón kósher salt
- 1/4 teaspóón freshly gróund black pepper
- 2 tablespóóns canóla óil
- 1 tablespóón unsalted butter ór ghee
EQUIPMENT
- Measuring cups and spóóns
- Knife and cutting bóard
- Paper tówels
- 10-inch ór larger skillet (nót nónstick)
- Timer
- Instant-read thermómeter
INSTRUCTIÓNS
- Pat the chicken dry and seasón with salt and pepper. Thóróughly dry the chicken ón all sides with paper tówels. Seasón with the salt and pepper ón all sides.
- Heat the óil óver medium-high heat in a large skillet. Heat the óil in a 10-inch ór larger skillet, preferably straight-sided and nót nónstick (cast irón is a great óptión), óver medium-high heat until shimmering, abóut 3 minutes.
- Carefully add the chicken tó the hót pan and cóók fór 5 tó 7 minutes. Swirl the pan just befóre adding the breasts tó evenly distribute the óil. Add the chicken óne at a time and dó nót tóuch, póke, ór móve the chicken fór 5 tó 7 minutes. If yóu try tó turn the chicken and it feels stuck, it isn't gólden and crispy ór ready tó flip.
- Flip the chicken and cóók until it reaches 165°F, 5 tó 7 minutes móre. Flip the breasts óver and add the butter ór ghee right between them. Pick up the pan and give it a gentle swirl tó distribute the melting butter. Cóók until they reach an internal temperature óf 165°F, 5 tó 7 minutes móre.
- Slice and serve. Remóve the chicken breasts tó a plate ór clean cutting bóard. Let rest fór 3 minutes befóre slicing and serving.
RECIPE NÓTES
Stórage: Leftóvers can be stóred in an airtight cóntainer in the refrigeratór fór up tó 4 days.
This article and recipe adapted from this site