Never make a dry chicken breast again with this fool proof recipe for pan seared chicken breast. No breading is required to have crisp on the outside and juicy on the inside chicken breast.
To prepare the chicken breasts, remove them from the package and dry off well with paper towels.
Place the chicken on a cutting board and trim of all visible fat. Lay a piece of plastic wrap on top of the chicken and using a meat mallet pound it to an even thickness . About 1 inch of thickness is ideal.
Sprinkle each side with the seasoning mixture. Be generous.
Heat a pan over medium high heat. Allow the oil to get hot. It will start to shimmer. Don't overheat it until it's smoking.
Place the chicken breast in the pan and the key here is leaving it alone. Keep the heat around medium. If it seems to be burning you can cut the heat back. The key is good even heating where the chicken has time to make contact with the pan.
If you've pounded your chicken to a 1 inch thickness, expect it to take 4 minutes per side. When the edges of the chicken look white and a peek underneath reveals a golden crust, flip it. Continue to cook 3-4 minutes on the other side.
Remove the chicken from the pan and place on a cutting board. Allow to rest for 8 minutes before slicing.
It is very important you allow the meat to rest so the juices can redistribute. This will create a much more tender chicken.