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How to Cook Chicken Breast in a Pan

How to Cook Chicken Breast in a Pan - Cheap Delicious Meals

You might wonder how something as seemingly simple as chicken can deserve an entire article. But cooking chicken breast in a pan can be a game changer. 
I remember the first time I successfully cooked a chicken breast that didn’t end up dry or rubbery. It felt revolutionary! Let’s unpack the art and science behind it, so you can experience that “aha!” moment too.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skin-on chicken breast halves
  • 2 tablespoons extra virgin olive oil
  • Sea salt and freshly cracked black pepper, to taste
  • 1 tablespoon finely chopped fresh herbs thyme, parsley, rosemary
  • 2 cloves garlic, minced adds depth and aroma
  • ¼ cup apple cider vinegar
  • 1 teaspoon Dijon mustard enhances flavor and balance
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • 1 tablespoon chicken broth or water

Method
 

Step 1: Preparing Your Chicken
  1. Start by patting the chicken breasts dry with paper towels. This important step ensures a good sear. Season both sides generously with sea salt and freshly cracked black pepper. If you want to amp up the flavor, sprinkle the chopped herbs on top.
Step 2: Heat Your Pan
  1. Place a large skillet over medium-high heat and add the olive oil. Allow it to heat until shimmering, but not smoking. A good indicator is to sprinkle some water in. If it dances, you're ready.
Step 3: Searing the Chicken
  1. Add the chicken breasts to the pan, skin-side down. Avoid crowding the pan, which can lead to steaming instead of searing. Cook undisturbed for about 6-7 minutes until golden brown.
Step 4: Flipping the Chicken
  1. Once the skin is nice and crisp, carefully flip the chicken over. Reduce the heat to medium. Now, add the minced garlic to the pan. Watch it closely so it doesn’t burn.
Step 5: Adding Flavor
  1. Next, pour in the apple cider vinegar and Dijon mustard. This combination will deepen the flavors. Use a spatula to scrape up any brown bits stuck to the bottom of the pan. They are packed with flavor!
Step 6: Finishing Touches
  1. Let the chicken cook for another 5-6 minutes, or until it reaches an internal temperature of 165°F (75°C). If the sauce seems thick, you can add a splash of chicken broth or water.
Step 7: The Butter Bomb
  1. Remove the chicken from the skillet and add the cold cubes of butter to the pan. Swirl the pan gently until the butter emulsifies, creating a luscious sauce.
Step 8: Serving Up
  1. Slice the chicken and drizzle with the sauce. Did I mention, this is fantastic over rice or pasta? Hands up if you agree!

Notes

  • Rest the Chicken – Always allow chicken to rest for a few minutes after cooking. This helps retain juices.
  • Use a Meat Thermometer – Invest in a good meat thermometer for accurate results.
  • Don't Skip the Skin – Cooking with skin-on helps keep the meat juicy.
  • Flavor Variations – Feel free to play with different herbs and spices based on your mood.
  • Pan Size Matters – Use a large enough pan that allows each piece to have space.