Cold-Start Pan-Seared Chicken Breasts

americastestkitchen.com

lorilah

subheading: Gather Your Ingredients:

4 boneless, skinless chicken breasts, trimmed

2 tablespoons vegetable oil

2 teaspoons kosher salt

View Nutritional Information

subheading: Key Equipment:

The Best Kitchen Tongs

The Best Measuring Spoons

The Best 12-Inch Carbon-Steel Skillets

subheading: Before You Begin:

For the best results, buy similar-size chicken breasts weighing up to 10 ounces. If using breasts that weigh 10 to 12 ounces, cook only three and increase the cooking time in step 3 to 9 to 12 minutes and slice the chicken for serving. We don't recommend using breasts larger than 12 ounces here as their exteriors will toughen before they cook through. We developed this recipe with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 1½ teaspoons. If desired, use the skillet in which you cooked the chicken to make one of the sauces at right. For the best results, buy similar-size chicken breasts weighing up to 10 ounces. If using breasts that weigh 10 to 12 ounces, cook only three and increase the cooking time in step 3 to 9 to 12 minutes and slice the chicken for serving. We don't recommend using breasts larger than 12 ounces here as their exteriors will toughen before they cook through. We developed this recipe with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 1½ teaspoons. If desired, use the skillet in which you cooked the chicken to make one of the sauces at right.

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