Juicy Chicken Breasts

5 from 2 votes

In a two-part YouTube video/website series, we are comparing the difference between chicken breasts and thighs. Part one is about the chicken breast.

Prep Time10

Active Time10

Total Time20

Course: Chicken, Main Course

Cuisine: American

Keyword: Chicken Breast

Yield: people

Calories: 195kcal

Equipment

Cast Iron Pan
Kitchen Mallet for pounding

Materials

2 Skinless Chicken Breasts
1 tbsp Olive oil
Salt & Pepper to taste
1 tbsp Seasoning spice, such as Emeril's Essence to taste

Instructions

Gently pound chicken breasts with a kitchen mallet, so it looks even in size
2 Skinless Chicken Breasts
Heat oil in cast iron (or similar) pan
1 tbsp Olive oil
Salt & pepper both sides of the breasts
Salt & Pepper to taste
Use seasoning spice also on both sides
1 tbsp Seasoning spice, such as Emeril's Essence
Pan-sear the breasts for 4 minutes on one side. Do not touch.
Turn the breasts over at the 4-minute mark and sear the other side for an additional 4 minutes. (about 8-9 minutes total)
Use an instant-read thermometer to check that the breasts are at 155 degrees
At 155 degrees, remove breasts from pan and let rest for 4-5 minutes. The temperature will continue to increase to 160 degrees.
Slice on the bias and serve with a side salad or green vegetable.

Video

Notes

Most chicken breast recipes call for cooking the chicken to 160 degrees, which is the desired final temperature,

If you pull the chicken breasts from the pan at 155 degrees, they will continue cooking and the temperature will rise at least another 5 degrees to 160 degrees ("carry-over cooking").

If you wait to pull the chicken at 160 degrees, the chicken breasts will be slightly overcooked.

Nutrition