• Bring the chicken up to room temperature before cooking.
  • Pound the chicken flat so that it’s a uniform thickness--this will give you more surface area for more seared crust and flavor.
  • Season both sides of the chicken breast with salt & pepper then add any other seasoning you’d like. You can also marinate the chicken breast beforehand, but if you do, shake the excess off and then season the chicken.
  • Bring a sauté pan (large enough for the chicken breasts to lay in a single layer) up to temperature under high heat until the pan just slightly smokes. (I use a 9 inch French All Clad skillet).
  • Coat the pan with olive oil and lay down the chicken breasts. (I use as little olive oil as possible, a very thin coating.)
  • Allow the chicken to sear on that side for 3 – 4 minutes without flipping or touching it as that will damage the sear.
  • Turn the chicken breast over and sear the other side for 2 – 3 minutes.
  • If you pounded out the chicken (to about ½ inch) this may be enough to cook it through, if not move the whole pan to a 400 degree oven for 4 – 6 minutes until it is cooked through. Let the chicken rest for a few minutes after cooking, then slice thin.
  • The two best ways to tell if the chicken is done are to either use a thermometer and see that the internal temp reaches 160 or look at the juices that run out of the chicken while it rests. The juice shouldn’t have any pink or blood in it.