Perfect Pan-Seared Chicken Breasts

Perfect Pan-Seared Chicken
Yield
4
ingredients
- 4 (4-ounce) boneless, chicken breasts, trimmed and pounded to even thickness
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- Take chicken out of the fridge 30 minutes before cooking (for best results).
- Pat the chicken dry with paper towels. Season both sides with sea salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and sauté for 4 to 8 minutes per side, until cooked through and browned. Use a meat thermometer to check for doneness – remove immediately once it reaches 165 degrees F.
- Slice, chop, or shred and use as desired.
Nutrition Facts
Calories
196Fat
10 gSat. Fat
2 gCarbs
0 gFiber
0 gNet carbs
0 gSugar
0 gSodium
636 mgProtein
26 gCholesterol
83 mg