Cold-Start Pan-Seared Chicken Breasts For Two

Step 1

Gently pound thicker end of each breast until ½ inch thick. Pat breasts dry with paper towels. Brush both sides of breasts with oil and evenly sprinkle each breast with ½ teaspoon kosher salt.

Step 2

Place breasts, skinned side down, in 10-inch nonstick or carbon-steel skillet, arranging so narrow parts of breasts are opposite wider parts. Place skillet over high heat and cook for 2 minutes. Flip breasts and cook on second side for 2 minutes (there should be light browning).

Step 3

Flip breasts; reduce heat to medium; and continue to cook, flipping breasts every 2 minutes, until exterior is well browned and thickest part of breast registers 155 degrees, 6 to 8 minutes longer. Transfer breasts, skinned side up, to platter; tent with foil; and let rest for at least 10 minutes. Serve.