Pan-Seared Chicken Breasts

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Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

SERVES4

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

For a chicken breast recipe with flavorful, moist, and tender meat, we gently parcooked boneless, skinless breasts in the oven, then seared them on the stovetop. Salting the chicken breasts helped keep them moist, as did cooking them covere...

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