Everyone loves a perfectly cooked chicken breast, and everyone hates a tough, dry chicken breast. But, how to ensure you get a succulent, juicy bite every time? My favorite method is searing the chicken breast on high heat, and then turning the temp down low and covering the chicken until it's finished cooking. You end up with a nice sear and a perfectly moist center. Here's how!
* Season chicken breasts however you like.
* In a pan or heavy bottomed pot, heat 1-2 tablespoons olive oil over medium-high heat.
* Sear your chicken breast on each side until a nice light brown, about 2 minutes per side.
* Turn heat to low, and cover your pan with a lid.
* Continue cooking about 10-15 minutes (flipping half way through), until chicken is firm and cooked through. (The time will vary based on the size of your chicken breast.)
* Let chicken breast rest on a cool surface for a couple minutes before cutting.
** Note: Resting meat after it is cooked is extremely important because the juices redistribute for a few minutes after being cooked. If you cut into the meat at this time, the juices will run out, and then the meat dries out. The larger the cut of meat, the longer it should rest. For example, a steak should rest for at least 5 minutes, but brisket should rest for about 30 minutes.