Chicken - Basic
Ingredient List
| Ingredient |
Quantity |
Units |
| Chicken Breast |
12 |
Ounce |
| Salt |
|
|
| Pepper |
|
|
Cooking Time:
Total Time: 20 Minutes
Prep Time: 5 Minutes (or up to 24 hours)
Cook time: 16 Minutes
Tools and Equipment:
Instant Read Thermometer
Servings:
2
Notes:
Avoid leaving the chicken in the pan after roasting – this will cause the chicken to overcook.
Instructions
Step 1: Prep
Optional: Season chicken all over with salt and let rest in fridge for at least 4 hours, but up to 48 hours.
Preheat oven to 375 degrees.
Heat a drizzle of oil in a large, oven safe pan over medium-high heat.
Use hand or mallet to flatten to chicken to roughly 1-inch thick at thickest point.
Pat chicken dry with paper towels.
Season all over with salt and pepper.
Step 2: Sear Chicken
Sear chicken in pre-heated pan for 2 minutes per side.
Optional Step: Prep Sheat Pan
If transfering to a sheet pan, while chicken sears, lightly oil sheet pan.
Step 3: Roast Chicken
After searing both sides of chicken, place chicken on sheet pan or place pan used to sear chicken in oven.
Roast chicken in oven for 12 minutes at 375.
Step 4: Rest on a Cutting Board
Using an instant read thermometer, check internal temp of chicken.
Internal temp on istant-read therometer should read 160 degree.
Remove pan from oven.
Remove chicken from pan to avoid overcooking.
Rest chicken on a cutting board for at least 5 minutes.
Step 5: Slice and Plate
After resting, slice chicken and plate or add to dishes.