Moist Chicken Breast
This professional chef method shows exactly how to cook moist chicken breast using high heat, a weighted pan, and a short oven finish.
Servings: 2 servings
Ingredients
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ tablespoons rosemary chopped
- 2 skinless boneless chicken breasts
Instructions
- Preheat pan over medium-high heat and oven to 400°F.
- Season chicken with salt, pepper, and rosemary.
- Sear chicken with a weighted skillet for 5 minutes.
- Flip, press again, and cook until done. 165°F internally, measured with an instant-read thermometer.
- Rest 10 minutes before slicing.
Video
Notes
Technique: Weighted cooking ensures even browning and moisture retention.
Flavor Tips: Swap rosemary for other woody herbs.
Storage: Refrigerate up to 4 days or freeze whole breasts.
Flavor Tips: Swap rosemary for other woody herbs.
Storage: Refrigerate up to 4 days or freeze whole breasts.
Nutrition
Calories: 141kcal | Carbohydrates: 1g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 683mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg