Pan-seared boneless chicken breast

Say it with us: Simple doesn't need to be snooze-worthy. The satisfying (and versatile!) chicken breast should be in every for-one cook's repertoire-it can be shredded, sliced, or chopped for salads, tacos, sandwiches, or bowls. And just because something is skinless, it doesn't mean it has to be pale and wan. To encourage good browning, we patted the chicken dry before seasoning, and we resisted moving it during the first 3 minutes of cooking in the skillet. After flipping the seared chicken, we added a splash of water to the skillet, covered it, and reduced the heat to low to finish cooking it through. The result is a golden brown, tender, evenly cooked piece of chicken with a beautiful golden crust. You will need an 8- or 10-inch skillet with a tight-fitting lid for this recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Place chicken on cutting board and cover with plastic wrap. Using meat pounder, gently pound chicken to even thickness. Pat chicken dry with paper towels and sprinkle with salt and pepper.

Step 2

2 Heat oil in 8- or 10-inch skillet over medium heat until just smoking. Add chicken and cook until well browned on first side, about 3 minutes. Flip chicken, add water, and cover skillet. Reduce heat to low and continue to cook until chicken registers 160 degrees, about 3 minutes.

Step 3

3 Transfer chicken to plate, tent with aluminum foil, and let rest for 5 minutes. Serve. (Chicken can be refrigerated for up to 3 days.)