Ingredients:
2–3 boneless, skinless chicken breasts or thighs
1 tsp salt
½ tsp black pepper
1 tsp paprika (optional but great)
½ tsp garlic powder (optional)
1–2 tbsp cooking oil (canola, avocado, sunflower, or olive oil)
1 tbsp butter (optional, for extra flavor)
2 cloves garlic, lightly crushed (optional)
Lemon wedges (optional)
Step-by-step instructions
01
Dry the chicken (this is the crispy secret)
Pat the chicken dry with paper towels on both sides.
Do not skip this. Moisture = steaming, not browning.
02
Season
Season both sides with salt, pepper, and any optional spices.
Tip: If you have time, let the seasoned chicken sit for 5–10 minutes while the pan heats. It helps the surface dry slightly.
03
Preheat your pan properly
Place your pan on medium-high heat for 2–3 minutes.
Add oil and swirl to coat.
Test: When the oil shimmers (looks a little wavy), it’s ready.
04
Place chicken in the pan and DON’T move it
Lay the chicken down away from you so oil doesn’t splash.
Now the hardest part: leave it alone.
Cook 5–7 minutes on the first side (depending on thickness).
You’ll know it’s ready to flip when:
it releases easily from the pan
the edges look golden.
05
Flip once
Flip and cook 4–6 minutes on the other side.
Optional (for extra flavor): add butter + crushed garlic in the last 1–2 minutes and spoon the butter over the chicken.
06&07
Check doneness & Rest (this keeps it juicy)
Chicken is done when:
juices run clear
it feels firm (not squishy)
internal temp is 74°C / 165°F if you have a thermometer
If the chicken is thick and browning too fast:
reduce heat to medium
cover loosely for 1–2 minutes.
Move chicken to a plate and rest 5 minutes before slicing.
