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Chicken Breast Recipe

This Perfectly Juicy Chicken Breast Recipe is a foolproof way to achieve golden, flavorful, and tender chicken every time. No more dry, rubbery meat—just simple techniques that guarantee even cooking, a crispy sear, and juicy results. Using a stainless steel pan, high-heat searing, and proper resting, this method locks in moisture and enhances natural flavors.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, French
Keyword: chicken breast

Ingredients

For the Chicken

  • 2 boneless, skinless chicken breasts small to medium size
  • 1 tsp kosher salt adjust to taste
  • ½ tsp freshly cracked black pepper
  • 1 tsp vegetable oil or any neutral high-smoke point oil

For the Pan Sauce

  • 1 tsp Vegetable oil for sautéing
  • 1 small shallot finely diced
  • 2 cloves garlic minced
  • ¾ cup chicken stock low sodium preferred
  • 1 tsp cold unsalted butter
  • 1 tsp lemon juice freshly squeezed
  • 1 tsp chopped fresh parsley

Instructions

Prepare the Chicken

  • Choose the Right Chicken Breast – Pick smaller chicken breasts for better texture and even cooking.
  • Slice for Even Cooking – If your chicken is thicker than ¾ inch, place your flat hand on top and slice it horizontally into two thinner fillets.
  • Pat Dry Completely – Use a paper towel to remove any excess moisture.

Season the Chicken

  • Season both sides with kosher salt and black pepper.
  • Let it sit for 2 minutes to help the salt absorb into the chicken.

Heat the Pan

  • Use a stainless steel sauté pan (or nonstick if preferred).
  • Heat 1 tablespoon of vegetable oil over medium-high heat.
  • Wait until the oil shimmers (looks like tiny waves) before adding the chicken.

Sear the Chicken

  • Carefully place the chicken in the pan – Always lay it away from you to avoid oil splashes.
  • Do NOT move the chicken – Let it cook undisturbed for 5–6 minutes until golden brown.

Flip & Finish Cooking

  • Flip the chicken only once.
  • Cook for another 4–6 minutes until it reaches an internal temperature of 150–155°F.
  • Remove from heat and let it rest on a plate for 5 minutes (carryover cooking will bring it to 165°F).

Make the Pan Sauce

  • In the same pan, reduce heat to medium and add 1 teaspoon oil.
  • Sauté shallots for 1 minute until soft.
  • Add garlic and cook for 30 seconds (don’t let it burn!).
  • Pour in ¾ cup chicken stock and scrape up the brown bits (fond) from the pan.
  • Simmer for 7–8 minutes, until the liquid reduces by half.

Finish the Sauce

  • Stir in butter and let it melt into the sauce.
  • Squeeze in lemon juice and mix well.
  • Sprinkle in fresh parsley for color and flavor.

Slice & Plate

  • Slice the chicken at a long angle for the best texture.
  • Spoon the sauce onto the plate first, then place the chicken on top.
  • Garnish with extra parsley and serve immediately.

Notes

✔️ How to Know When the Chicken is Done?
  • Use a thermometer – Remove at 150–155°F (carryover cooking brings it to 165°F).
  • If no thermometer, use the touch test – A perfectly cooked chicken breast should be firm with a slight bounce.
✔️ How to Prevent Dry Chicken?
  • Do NOT overcook – Pull it off the heat before it reaches 165°F.
  • Let it rest – This allows the juices to redistribute inside the meat.
  • Always pat dry before searing – Moisture prevents browning.
✔️ Storage & Reheating:
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently in a pan over low heat with a splash of water or chicken stock to keep it juicy.