For beautifully caramelized chicken with slightly crispy edges, pan frying is the way to go. Chicken breasts must be fresh or fully thawed.
Prep Time5 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken breast,
Ingredients
4boneless skinless chicken breasts
2Tbspcanola oil
1Tbspbutter (optional)
Dry Spice Rub
1tspsalt
1/2tspblack pepper
1tsppaprika
1/2tspgarlic powder
1/2tsporegano
1/4tspcayenne pepper (optional)
Instructions
Using a meat mallet or rolling pin, gently pound the chicken breasts to even them. Do not flatten too much, just pound down the thickest part to even out the chicken breasts to about 2 cm or 3/4" thick.
If necessary, pat dry with paper towel. Coat chicken breasts with light layer of oil all around, use just under 1 Tbsp oil.
Coat chicken breasts with the dry rub or your favourite seasoning.
Heat a heavy skillet. Add 1 Tbsp of oil and let heat. Once oil shimmers add chicken breasts, leaving some space between each one. If you have a small pan, do this in two batches.Do not move or turn chicken for 5-7 minutes until you can see the chicken is cooked halfway up the thickness (it will look white). If splattering too much, cover loosely with a lid, leaving gaps for steam to escape.
Flip chicken breasts and cook other side 5 minutes, then check temperature with an instant read thermometer. It should read 165°F/74°C. Cook longer if needed. If pan is dry and outside of chicken is on the verge of burning, add 1/4 cup water to pan, cover with lid slightly askew.
Remove chicken from pan, cover and rest chicken breasts for five minutes to keep juices in your chicken.
Optional: For an extra special touch, add a little butter to pan, melt and scrape up any stuck on bits pour over chicken before serving.