DESCRIPTION
Two easy tricks will make your pan-fried chicken juicier than ever!
Ingredients
Scale
- 4 (7-8 oz.) boneless skinless chicken breasts, ideally brined (see this post for how to brine)
- 3/4 tsp. salt (if you didn’t brine)
- 3/4 tsp. pepper
- 1 Tbsp. olive oil
Instructions
- If the thickness of the chicken breasts is very uneven, pound them a bit to even things out, keeping the chicken ¾– to 1-inch thick.
- Sprinkle both sides of the chicken with the salt (if you didn’t brine) and pepper.
- Preheat a large skillet (large enough to hold the chicken without crowding) over medium-high heat.
- When the skillet is good and hot, add the oil.
- When the oil is good and hot, add the chicken and cook undisturbed until well browned, 4 to 5 minutes.
- Turn the chicken and reduce the heat to medium. Cover and cook until the chicken is cooked throughout, 4 to 5 minutes.
- Transfer the chicken to plates and let rest for about 5 minutes.
- Drizzle with the pan juices and serve.