Foolproof Juicy Skillet Chicken Breasts Cooking school time! Today we’re going back to the basics with an essential chicken recipe I think everyone should know by heart.♡ Searing chicken breasts in a skillet seems about as straightforward as it gets, but if you’ve tried it before, you probably know it’s easy for the chicken to accidentally stick, cook unevenly, or never develop that really flavorful golden crust.So this recipe walks through the simple technique I use to get perfectly juicy chicken with a gorgeous sear every time.

Once you’ve got the basic method down, you can honestly take it in any direction you like with various seasonings.Though I’ll admit my favorite way to eat it is still the simplest — just really well seasoned with salt and pepper! If you have an extra 15 minutes, I highly recommend doing a quick brine before cooking the chicken to keep things extra juicy.But if dinner needs to happen now, just skip it! Good seasoning, a properly heated skillet, and knowing when to flip and pull the chicken from the heat are really the keys here.

Let’s get to it! Pan-Seared Chicken Breast Tips Pan-seared chicken is simple, but a few small details make a surprisingly big difference.Here are the things I’ve found matter most: Pound the chicken to an even thickness.This is probably the most important step.

Chicken breasts are naturally much thicker on one end, which means the thin side can dry out before the thick side

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