Pat the chicken breasts dry with paper towels to remove excess moisture.
Use a meat mallet or heavy pan to gently pound the thick end of each breast to an even thickness of about 1.5 cm (0.6 inches). This helps them cook uniformly.
Sprinkle salt, pepper, and your favorite herbs or spices generously over both sides of each chicken breast for flavor and moisture retention.
Preheat your skillet over medium-high heat until it’s shimmering and hot. Add a tablespoon of oil and swirl to coat the bottom.
Place the chicken breasts into the hot skillet, smooth side down, and hear a satisfying sizzle. Cook for 4-5 minutes until the underside is golden brown and crispy.
Flip the chicken using tongs and cook for another 4-5 minutes, reducing the heat slightly if the crust browns too quickly, until the other side is golden and cooked through.
Check the internal temperature with a meat thermometer; it should read 74°C (165°F). Once reached, remove the chicken from the pan.
Let the chicken rest on a plate or cutting board for about 5 minutes. This allows the juices to redistribute, keeping the meat moist and tender.
If desired, sprinkle with lemon zest for a bright, fresh finish, and then slice against the grain to serve.
