Skinless boneless chicken breasts are so versatile. Here’s a simple way to sauté chicken breasts with only salt, pepper and a little olive oil. Pouring a vinaigrette or even a little fresh lime juice, over the chicken as soon as it comes off the heat quickly and easily infuses flavors into the chicken.
Make sure you pound the chicken breasts to even out the thickness and they’ll cook evenly. If you have time, let the chicken sit on the counter for 30 or 40 minutes to warm up a bit.
Check out the “Finger Test” video to test for doneness when you don’t have a thermometer handy.
Watch the How To Sauté Chicken Breasts Here
- 1 whole skinless, boneless chicken breast, split
- coarse salt
- freshly ground pepper
- 2 tablespoons olive oil
- Pound each breast to even thickness for even cooking with a meat pounder or heavy-bottomed pan. Be sure to cover the chicken with film first to prevent splattering.
- Season each breast, both sides, with salt and pepper.
- Heat the oil over high heat in a skillet large enough to hold all the chicken, or cook in batches.
- Lay the chicken breasts in the pan and cook for 3 minutes.
- Turn and cook for 2 minutes.*
- Be sure to rest the chicken; then slice on the bias or serve whole.
- * Note, the timing will vary depending on the thickness and temperature of the chicken.