5 Mistakes Most People make when cooking Chicken Breast.

Ingredients

• 2 pieces Boneless Skinless Chicken Breast (about 250 g each, preferably small‑sized for tender texture)
• 3 g Kosher Salt (1–1.5 % of meat weight; weigh for accuracy)
• 1 Tbsp Olive Oil (high‑smoke‑point oil for searing)
• 1 tsp Black Pepper (freshly cracked; can be swapped for any single spice crust)
• 1 tsp Smoked Paprika (part of a three‑spice blend; optional)
• 1 tsp Garlic Powder (part of a three‑spice blend; optional)

Instructions

1. Select and Test the Chicken

   Choose small, uniformly sized chicken breasts. Gently press each breast; it should feel pliable and slightly soft with no hard or swollen spots. Discard any that feel rigid or have odd coloration.

   Time: PT2M

2. Weigh and Salt the Meat

   Place each breast on the kitchen scale. For a 250 g breast, calculate 1–1.5 % salt (2.5–3.8 g). Sprinkle the measured salt evenly over both sides and let sit for 5 minutes to begin brining.

   Time: PT5M

3. Flatten the Breasts

   Place the breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound gently until the thickness is about ½ inch (≈1.3 cm) across the entire piece.

   Time: PT5M

4. Season with Spices

   Pat the breasts dry with paper towels. Drizzle ½ Tbsp olive oil on each side, then coat with black pepper, smoked paprika, and garlic powder (or your preferred single‑spice crust).

   Time: PT3M

5. Preheat the Skillet

   Place the stainless steel skillet on high heat. Add a thin drizzle of oil and heat until the oil shimmers and the pan reaches about 450°F (232°C).

   Time: PT5M

   Temperature: 450°F

6. Sear the Chicken

   Lay the seasoned breasts in the hot skillet. Cook without moving for 3‑4 minutes until a golden crust forms, then flip and cook another 3‑4 minutes.

   Time: PT8M

7. Check Internal Temperature

   Insert the instant‑read thermometer into the thickest part. Remove the chicken when it reaches 155°F (68°C) and hold for at least 60 seconds (the thermometer will stay at that temperature).

   Time: PT1M

   Temperature: 155°F

8. Rest the Chicken

   Transfer the breasts to a plate and tent loosely with foil. Let rest for 3‑4 minutes; juices will redistribute.

   Time: PT4M

9. Serve

   Slice against the grain and serve with your favorite side or sauce.

   Time: PT0M

Nutrition Facts

Calories

415

Protein

45 g

Carbohydrates

0 g

Fat

5 g

Fiber

0 g