How to grill chicken breast in a pan Juicy and Golden Brown TIPS for lunch or dinner

Today we'll show you some tips to make pan-seared chicken breasts golden on the outside and juicy on the inside. Whether they're thin-cut breasts or thicker ones, what should you do to ensure they're properly cooked? Also a tip to make use of the juices left in the pan and give the chicken breasts an amazing flavor. Pat the breasts dry with paper towels. The breasts must be thoroughly dry, with no moisture whatsoever. Take the chicken breasts out of the refrigerator 20 minutes before cooking them so they don't go into the pan cold. Add salt and pepper. Put a frying pan on high heat. Once the pan is hot, add a little oil. Use two tablespoons. Once the oil is hot, reduce the heat to medium-high and add the chicken breasts. Cook for 3 minutes. After that time, you'll start to see all this white edge. It's time to turn them over. Another very important tip is not to pile them up. Leave space between them, because if not, the pan's temperature drops and they'll just be boiled rather than properly seared. When the breasts are done, remove them from the pan, cover them, and let them rest for 5 minutes before serving to allow the cubes to settle. In the case of thicker breasts, everything else remains the same; the only difference is in the cooking time. Place them in the skillet and sear for 3 minutes. Turn around and seal for one more minute. Lower the heat to medium-low and cook for 10 minutes. The steam that is generated and remains trapped there will finish cooking the chicken. After 10 minutes have passed, remove the skillet from the stove and let it rest, undisturbed, for another 10 minutes before serving. Optionally, to make use of some of the chicken juices left in the pan, add one cup of water to the hot pan. The juice of a lemon. Salt and pepper. Powdered onion. Powdered ajo Cook over high heat for 4 minutes. After 4 minutes, add a spoonful of butter and a pinch of parsley or cilantro. In this recipe, I used dried parsley. Cook for one more minute, then immediately remove the pan from the burner. Serve the breast with vegetables, and pour a little bit of the pan juices we just made on top. Enjoy your meal, and see you in the next recipe.