American
Pan-Seared Chicken Breasts
The recipe treats uneven thickness as the central problem. Butterflied breasts are lightly pounded to a uniform 1/2 inch, salted ahead, seared in a heavy skillet, and finished gently with herb butter
4 servings · 15 minutes prep · 10 minutes cook
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, 10 to 12 ounces (285 to 340 g) each, 10 to 12 ounces (285 to 340 g) each; butterfly each into 2 cutlets
- 1 teaspoon Diamond Crystal kosher salt (3 g)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) neutral oil
- 2 tablespoons (28 g) unsalted butter
- 2 garlic cloves, lightly crushed
- 2 thyme sprigs
- 1 teaspoon (5 ml) fresh lemon juice
Directions
Portion and season
- Butterfly each breast completely into two cutlets. Put between parchment sheets and pound thick areas until every piece is about 1/2 inch (1.25 cm) thick.
- Season with salt and refrigerate uncovered for 30 minutes or up to 4 hours. Pat dry and season with pepper.
Sear and baste
- Heat oil in a 12-inch (30-cm) heavy skillet over medium-high until shimmering. Add cutlets in a single layer and press gently for 10 seconds to ensure contact.
- Cook without moving for 3 to 4 minutes, until deeply golden. Turn, reduce heat to medium-low, and add butter, garlic, and thyme.
- Tilt the pan and spoon foaming butter over the chicken for 2 to 4 minutes, until the thickest point reaches 165°F (74°C).
- Transfer to a clean plate and rest 5 minutes. Stir lemon juice into the browned butter and spoon it over the chicken.
