The Best Chicken Breast You'll Ever Make (Restaurant-Quality)

Ingredients

• 1 pound Boneless Skinless Chicken Breast (butterflied to two even pieces, trimmed of excess fat)
• 1 teaspoon Kosher Salt (generously season both sides)
• 1 teaspoon Fresh Cracked Black Pepper (freshly cracked for best flavor)
• 2 tablespoons Vegetable Oil (neutral high‑smoke‑point oil)
• 2 Shallot (finely diced)
• 2 Garlic Clove (minced)
• 1 cup Chicken Stock (low‑sodium, store‑bought or homemade)
• 2 tablespoons Unsalted Butter (cut into small pieces for emulsifying)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 tablespoon Fresh Parsley (chopped, added at end for brightness)

Instructions

1. Butterfly the Chicken

   Place the chicken breast on the cutting board, hold it with a flat hand, and slice horizontally down the middle without cutting all the way through, then open like a book to create two thinner pieces.

   Time: PT5M

2. Pat Dry and Season

   Pat each piece with a paper towel to remove surface moisture, then season both sides generously with kosher salt and freshly cracked black pepper.

   Time: PT2M

3. Preheat Pan and Add Oil

   Place the stainless steel sauté pan over medium‑high heat. Add 2 Tbsp vegetable oil and let it shimmer until it just starts to smoke.

   Time: PT2M

   Temperature: medium‑high

4. Sear the Chicken

   Lay the chicken pieces in the hot pan away from you to avoid splatter. Cook without moving for about 4‑5 minutes until a deep golden‑brown crust forms.

   Time: PT5M

   Temperature: medium‑high

5. Flip and Finish Cooking

   Turn the chicken pieces and cook the other side for another 3‑4 minutes, or until the internal temperature reaches about 150‑155 °F (65‑68 °C).

   Time: PT4M

   Temperature: medium‑high

6. Rest the Chicken

   Transfer the cooked chicken to a resting rack and let it sit for 5 minutes to allow juices to redistribute.

   Time: PT5M

7. Prepare Aromatics for Sauce

   While the chicken rests, finely dice the shallots and mince the garlic.

   Time: PT3M

8. Sauté Shallots and Garlic

   Add a splash of fresh oil to the same pan, then add the shallots. Cook 1‑2 minutes, then add garlic and sauté until both are lightly caramelized.

   Time: PT2M

   Temperature: medium

9. Deglaze and Reduce Stock

   Pour in 1 cup chicken stock (and any pan juices), increase heat to bring to a simmer, and reduce by half, about 7‑8 minutes, until the liquid thickens slightly.

   Time: PT8M

   Temperature: medium‑high

10. Finish Sauce with Butter and Lemon

    Season the reduced sauce with a pinch of salt and pepper, then whisk in the butter pieces until fully emulsified. Lower heat, add lemon juice, and stir briefly.

    Time: PT3M

    Temperature: low

11. Add Parsley and Plate

    Stir in chopped parsley, slice the rested chicken on a diagonal, and arrange on plates. Spoon the pan sauce around the base of the chicken, not on top, to preserve the crust.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g