Chicken breast gets a bad reputation — usually because it's been cooked wrong. This method fixes that. The key is a hot pan, dry surface, and a rest. Air-chilled chicken makes all three easier.
Serves: 2 Time: 20 minutes
Ingredients
- 2 BC air-chilled chicken breasts (from HOTRO.ca)
- 2 tbsp beef tallow or ghee
- 2 tbsp unsalted butter
- 3 cloves garlic, smashed
- 4 sprigs fresh thyme (or rosemary)
- Salt and black pepper
Method
- Dry and season. Pat chicken breasts completely dry with paper towel — this is non-negotiable for a good sear. Season generously with salt and pepper on both sides. Let sit at room temperature for 10 minutes.
- Get the pan hot. Heat a heavy skillet (cast iron is ideal) over medium-high heat until it just begins to smoke. Add the tallow or ghee.
- Sear. Place chicken smooth-side down. Don't move it. Cook for 6–7 minutes until deeply golden. Flip once.
- Baste. Reduce heat to medium. Add butter, garlic, and thyme. As the butter melts and foams, tilt the pan and spoon it continuously over the chicken for 3–4 minutes, until internal temperature reaches 74°C (165°F).
- Rest. Transfer to a cutting board and rest for 5 minutes before slicing. This is where the juice redistributes — skip it and you lose everything.
Slice against the grain and serve.
Works beautifully with roasted root vegetables, a simple green salad, or over bone broth–braised lentils.