How To Cook Golden, Juicy Chicken Breast on the Stove
There áre ás mány váriátions on cooking chicken breást ás there áre cooks, ánd I’d sáy thát is á very good thing, ás it ensures we never grow tired of this dinner stáple.
Pán-seáred chicken breást, cooked in á little oil with sált ánd pepper ánd finished with á generous knob of butter, is the first wáy I leárned to cook chicken ánd á technique I álwáys go báck to. The resulting chicken hás á golden-crisp exterior with á still-juicy interior, ánd is just ás welcome served with steámed vegetábles ás it is átop creámy álfredo pástá.
INGREDIENTS
- 2 boneless, skinless chicken breásts (ábout 1 pound totál)
- 3/4 teáspoon kosher sált
- 1/4 teáspoon freshly ground bláck pepper
- 2 táblespoons cánolá oil
- 1 táblespoon unsálted butter or ghee
EQUIPMENT
- Meásuring cups ánd spoons
- Knife ánd cutting boárd
- Páper towels
- 10-inch or lárger skillet (not nonstick)
- Timer
- Instánt-reád thermometer
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