Cooking perfectly moist pan seared chicken breasts.
Does your chicken usually come out dry when your cooking breast of chicken? Try this easy pan searing method to get perfectly cooked, moist chicken breast every time. Start with boneless, skin-onchicken breasts. These are not always available unless you ask your butcher to prepare them for you. You can easily purchase split chicken breast and have the butcher remove the breast from the bones,or try to do it yourself. Its simple as long as you have a sharp knife. Season the chicken according to your specific taste(salt,pepper,garlic,onion, red pepper flakes,chili powder etc.) Preheat a large skillet over medium-high heat using very little or no oil at all. Place the chicken into preheated skillet, skin side down. After 15 minutes turn the heat setting to medium. By now some of he fat should have cooked out from the skin. Continue cooking chicken skin side down for another 15-20 minutes. Flip breasts over and continue cooking for an additional 30 minutes in it's own natural fats that have rendered out, do not cover. Chicken should be cooked through perfectly without being overdone and dry. The skin should be slightly crispy. These cooking times are for breasts that are approximately 3/4 lb or 12 oz. each. Increase or decrease cooking time depending on size of chicken breasts.