Pan Seared Chicken
Pan-seared chicken is a quick, flavorful, and versatile. With endless ways to enjoy it, the only limit is your creativity in the kitchen!
Ingredients
- boneless chicken cutlets sliced thin
- extra virgin olive oil or EVOO spray
- Kosher salt & fresh ground pepper
Instructions
- Heat a non-stick skillet pan, preferably a griddle pan, over medium-high heat.
- Spray or baste chicken with EVOO and season with salt & pepper. Flip & repeat. (I like to pepper one side only.)
- Place chicken on griddle, presentation side down. Sear for 2 minutes. The chicken should be turning white from the bottom up and should have a light brown sear. Flip. Cook for another 2 minutes. (Timing may change based on thickness of chicken breast)
- If you are unsure about doneness, use a pairing knife to make a very small slice and check the inside for pink. Remember that it will keep cooking off the heat and if you are using it for a hot meal, it will finish cooking in the oven so you don't want to over cook it.
- Remove the chicken from the pan to a plate and let rest. *If you are not using the chicken right away, make sure to cool compleatly before refridgerating.
Notes
This is not a recipe but rather an explanation of technique. The quantity of ingredients is flexible based on individual preferences.