Deboned Chicken Breast Recipe
Make Deboned Chicken Breast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Brine (optional, for juiciness)
Finishing & Cooking
Method
Main Ingredients
- 1
Prep the chicken
If using whole boneless breasts, trim any excess fat and remove remaining connective tissue. Pat each breast dry with paper towels. If breasts are uneven in thickness, place between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness (about 3/4 inch) to ensure even cooking.
- 2
Season
In a small bowl combine 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Rub both sides of each chicken breast with the spice mixture, pressing lightly so the spices adhere.
Brine (optional, for juiciness)
- 3
If you choose to brine (recommended for lean breasts): In a large container dissolve 2 tablespoons kosher salt and 1 tablespoon sugar into 4 cups cold water. Submerge the seasoned or unseasoned chicken breasts, cover and refrigerate for 30 minutes to 1 hour. After brining, remove breasts, discard brine and pat chicken very dry before proceeding to cook. If not brining, skip this step.
Finishing & Cooking
- 4
Sear the chicken
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and let it get hot but not smoking (about 1–2 minutes). Add the breasts in a single layer, leaving space between them. Sear without moving for 4–5 minutes until a golden-brown crust forms.
- 5
Flip and finish
Flip the breasts and reduce heat to medium. Add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the chicken for 1–2 minutes. Continue cooking 4–6 more minutes, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C).
- 6
Rest
Transfer the chicken to a plate and loosely tent with foil. Let rest for 5–7 minutes; carryover cooking will raise the internal temperature to 165°F (74°C) and juices will redistribute.
- 7
Optional pan sauce
If you want a quick sauce, return the skillet to medium heat after removing chicken. Add 1 cup chicken stock and scrape up browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly, stir in 1 tablespoon fresh lemon juice and 1 tablespoon cold butter to enrich. Taste and adjust seasoning with salt and pepper. Spoon sauce over the rested chicken.
- 8
Finish and serve
Sprinkle the chopped fresh parsley over the chicken and serve immediately. Serve plain, with the pan sauce, or alongside your choice of sides.
