Salt's Secret to Perfect Browning
Discover how a simple seasoning of salt transforms ordinary chicken breast into a beautifully browned, flavorful dish with a crisp exterior and juicy interior.
Ingredients
- 2 each boneless skinless chicken breasts
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon olive oil or other high smoke point oil
- 1 tablespoon butter optional
Instructions
- Pat chicken breasts thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. If using butter, add it now.
- Carefully place chicken breasts in the hot skillet. Cook for 5-7 minutes per side, without moving, until golden brown and cooked through to an internal temperature of 165°F (74°C).
- Remove chicken from skillet and let rest on a cutting board for 5 minutes before slicing and serving.
Notes
Ensure your skillet is properly preheated before adding the chicken for an optimal sear. Avoid overcrowding the pan to allow for even browning. Let the chicken rest for 5 minutes after cooking to retain its juices.