Cold Start Chicken Breast
This slow and steady approach allows the proteins in the meat to relax and retain their natural juices, resulting in tender chicken that’s never dry or rubbery.
Ingredients
- 4 chicken breast-boneless and skinless
- 2 tbsp vegetable oil
- 2 tsp kosher salt
Instructions
- If needed pound the chicken to 1/2" thick. Pat chicken dry with paper towels. Brush both sides of chicken with oil and evenly sprinkle with 1/2 teaspoon of salt.
- Place chicken in a cold 12" cast iron skillet. Place skillet on a burner turned high heat and cook for 2 minutes. Flip and cook for 2 minutes. It should be light brown in color.
- Flip and reduce heat to medium, flipping every 2 minutes, until the internal temperature is 155'. About 6-8 minutes.
- Transfer to a platter, tent with foil and rest for 10 minutes, Serve,