So you wanna learn how to make juicy pan-seared chicken breasts, eh? The secret to a good sear is to remove as much surface moisture from the protein, and make sure the oil is damn near smoking. Also, leave the meat alone! It will let you know when it’s ready to flip over. If you start poking at it, and it’s sticking? It’s not ready. If it moves around or releases with minimum effort, it’s ready. Now that you know those basics, you shouldn’t have trouble getting a wonderful color and crust on your fish, chicken, or steak.
The following recipe is one that you could totally custom to however many chicken boobies you’re cooking. Whether it’s one or two, or eight — this method works. If your chicken breasts are super fat and plump, pound them out so that they’re even in thickness – but not paper thin. This will help the meat cook evenly and quickly. Normally, I wouldn’t pound the meat out, but for the sake of time, we’re doing it today. I usually finish the chicken off in the oven, but that step isn’t necessary here. We’re looking for fast, easy and tasty. We’ve got that.
- 2 tbsp extra virgin olive or coconut oil
- 3 chicken breasts, pounded flat and evenly (not too thin)
- pinch red pepper flake
- pinch Herbes de Provence
- pinch coarse sea salt
- pinch black pepper
- 1/3 cup Chardonnay (or other white wine)
- 1 tbsp unsalted butter
- 1 tbsp Italian parsley, chopped
- Wash chicken breasts. Pat dry and place each chicken breast between two pieces of plastic wrap. With a meat mallot, pound chicken into an even thickness.
- Sprinkle sea salt, herbes de provence, black pepper over one side of each chicken breast.
- Heat olive or coconut oil in large skillet over medium-high heat until whisps of smoke appear. Gently place each chicken breast in the skillet, careful not to overcrowd it. Season the other side of each chicken breast while it cooks. Allow the chicken to sear for about 4 minutes per side. Set aside to rest for at least 10 minutes.
- Lower heat to medium-low. Remove pan from heat, you should have lots of delicious brown bits stuck to the bottom of the pan. Deglaze those yummy bits with the white wine, stirring with a wooden spoon. Bring skillet back to the heat and allow the white wine to reduce just slightly, about 2-3 minutes. Turn off the heat, stir in the butter and fresh herbs. Pour over the chicken and serve.