pan seared chicken

 pan searing chicken is a quick way to make an easy meal!

NEED: 

• chicken breasts (cur in half lengthwise if you want to cook them faster) 
• oil (canola) 
• salt and pepper

DO: 

• brush the chicken (or toss it in a ziplock bag) with the oil, sprinkle with salt 
• preheat a skillet to medium-high 
• drizzle with a little bit of oil 
• salt and pepper the chicken liberally
• place chicken in the pan, DO NOT CROWD, and let sear for 3-4 minutes 
• flip chicken. try not to touch it until it is done and reaches 165 degrees 
• if you have more chicken to cook (b/c you did not crowd the pan), keep the cooked chicken on an oven proof dish/plate in a warm oven and repeat steps above for the rest of the chicken

TIP: 

• we always use a meat thermometer with chicken- no one wants to eat UNDERCOOKED chicken!
• here is the meat thermometer we use
• it is important to not overcrowd the pan because overcrowding "steams" the chicken.... and you will not get the tasty seared crust!