Sautéed Chicken Breast
Serve this chicken as a main dish or toss it on top of a salad.
This juicy sautéed chicken breast recipe is a great way to add protein to a salad. In fact, the Oz Family loves topping their salads with Lisa Oz’s recipe on family salad bar nights. Easy-to-make and tasty to boot, this chicken will become one of your family’s favorites, too!
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Sautéed Chicken Breast
By Lisa Oz. This recipe is featured in Lisa’s book, The Oz Family Kitchen.
4 servings
Ingredients
- 2 (8 oz each) skinless, boneless chicken breast halves
- 1 tsp garlic salt
- 1 tsp freshly ground black pepper
- 1 tbsp extra-virgin olive oil
Directions
- One at a time, place the chicken breast halves between two large sheets of plastic wrap. Using a flat meat pounder or a rolling pin, lightly pound the chicken until it is an even thickness of about 1/2-inch. Season the chicken with the garlic salt and pepper.
- Heat the oil in a large nonstick skillet over medium-high heat until it is hot but not smoking. Add the chicken and reduce the heat to medium.
- Cook the chicken until the underside is golden brown, adjusting the heat as necessary so it cooks at an even rate without burning, about 4 minutes.
- Flip the chicken over and cook until the other side is browned and the chicken feels firm when pressed on top with a fingertip, about 4 minutes more. (Don’t bother trying to test for doneness with a meat thermometer, as the probe won’t fit properly into this thin cut of chicken, and you’ll get an inaccurate reading.)
- Transfer the chicken to a carving board and let it stand for 3 minutes.
- Cut the chicken across the grain into 1/2-inch strips and serve warm.