Aren’t those chicken breasts gorgeous? I often pan-roast bone-in chicken breasts using a combination of stovetop and oven cooking. But I tend to use other techniques for cooking boneless chicken breasts, such as pan-frying. Now I have found a foolproof technique for pan-roasting boneless chicken breasts with meaty, juicy results, and it has become my favorite method for cooking chicken.
This recipe works best with meaty, organic chicken breasts. They need to be thick, or they’ll cook too fast, and organic chicken tends to be more flavorful and juicy. Here is the technique:
- For two chicken breasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high.
- Pat the chicken dry and season with salt, pepper and any other seasoning you prefer.
- Add the chicken to the pan and cook without disturbing until the bottom side is well browned, about 2-3 minutes. You may want to reduce the heat to medium-high if the chicken is browning too quickly.
- Flip the chicken using tongs and brown the other side for another 2 minutes.
- Reduce the heat to medium and cover the pan.
- Cook the chicken through, another 8-10 minutes, depending on the thickness. Flip once or twice while the chicken is cooking, but otherwise keep it covered.
Serve topped with a simple sauce. You can make a pan sauce in the same pan where you cooked the chicken. Pictured above is pan-roasted chicken with a simple pan sauce made from tomatoes, scallions and vinegar. I have also used salsa and compound butter with good results.
I always make one extra chicken breast and use it for sandwiches and salads. This is just a great method for cooking chicken!