Juicy Pan-Seared Chicken Breasts

Steps

1. Put one chicken breast at a time inside a zip-top bag or between two sheets of plastic wrap.
2. Pound (how to pound thin)

   Pound thin Flatten meat to an even thickness so it cooks quickly and evenly. 1. Put the meat between two sheets of plastic wrap or in a zip-top bag with the air pressed out.2. Start in the thickest part and hit it with the flat side of a meat mallet, a rolling pin or a small heavy pan.3. Work outward, pushing as much as hitting, so it spreads instead of tearing.4. Stop when it is the thickness the recipe asks for all over. Done when: The piece is the same thickness edge to edge, usually ¼ to ½ inch, with no holes. Safety: Raw meat, poultry and fish juices carry germs: use a separate board, wash your hands and tools after, and cook to a safe temperature checked with a thermometer.How to pound chicken and cutlets thin: mistakes to avoid

   the thick end with the flat side of a meat mallet until the whole breast is an even 3/4 inch thick.
3. Pat the chicken dry. Mix the salt, pepper, garlic powder, paprika and thyme and sprinkle it over both sides.
4. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers.
5. Lay the chicken in the pan, smooth side down, and cook without moving it until golden underneath.
   ⏱ Sear side 1: 6 min
6. Flip the chicken, lower the heat to medium and cook until the thickest part reads 165°F (74°C).
   165°F⏱ Sear side 2: 5 min
7. Move the chicken to a cutting board and let it

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   before slicing.
   ⏱ Rest: 5 min

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Tips

• If your skillet won't hold all four without crowding, cook them in two batches. Crowded chicken steams instead of browning.
• For extra-juicy chicken, salt the breasts and refrigerate them uncovered for 1 to 8 hours before cooking.
• Use a separate cutting board for raw poultry, and wash hands, boards and knives in hot soapy water after handling it. Don't rinse raw chicken; it only spreads germs around the sink.

Storage

Refrigerate in an airtight container within 2 hours, up to 4 days. Slice cold for salads and wraps, or reheat gently until 165°F.

How long leftovers keep, and freezing and reheating: leftovers and storage.