Hello Jake. Cooking chicken breasts in a skillet can be tricky because they are so lean and uneven in thickness, but with a few simple techniques, you can get juicy and tender results every time.
First, standard chicken breasts are usually very thick on one end and thin on the other. This causes the thin side to overcook and dry out before the thick side is done. To fix this, pound the chicken breast between two sheets of plastic wrap with a mallet or rolling pin until it is an even thickness, about half an inch to three-quarters of an inch thick. Alternatively, you can slice them horizontally into two thinner cutlets.
Second, consider dry brining your chicken. Generously sprinkle salt over the breasts and let them rest in the refrigerator for at least thirty minutes before cooking. The salt alters the muscle fibers so they retain moisture better during the cooking process. Before putting them in the pan, pat the surfaces completely dry with paper towels so you get a nice golden sear.
Third, cook them over medium heat with a mix of high-heat oil and butter. Cook for roughly four to five minutes per side. The best tool to prevent drying them out is an instant-read meat thermometer. Pull the chicken off the pan when the thickest part reaches 160 degrees Fahrenheit. The residual heat will carry the internal temperature up to the safe 165 degree target while it rests.
Finally, always let the meat rest on a plate for five to ten minutes before slicing into it. This allows the juices to redistribute throughout the breast rather than spilling out onto your cutting board.
I hope this helps you enjoy your chicken breasts. Let me know if you have any questions!
