How Long to Cook Boneless Skinless Chicken Breast (Pan-Seared, 1/2-Inch Pounded) in the skillet
Specification: 8 oz boneless skinless chicken breast, pounded to an even 1/2-inch thickness between parchment sheets, seasoned with kosher salt and black pepper, seared in 1 tbsp neutral oil in a 12-inch heavy skillet
3-Step Execution Protocol
Preheat skillet to Medium-high heat (375°F–400°F surface, oil shimmering). Prepare boneless skinless chicken breast (pan-seared, 1/2-inch pounded) (8 oz boneless skinless chicken breast, pounded to an even 1/2-inch thickness between parchment sheets, seasoned with kosher salt and black pepper, seared in 1 tbsp neutral oil in a 12-inch heavy skillet).
Cook for 8–10 mins total (5 min first side + 3–4 min second side). Flip at the 5-minute mark for even browning.
The first side releases effortlessly with a golden mahogany crust; the second side springs back firmly to finger pressure, and a digital probe inserted horizontally into the exact centre reads 160°F before carryover. Confirm internal temperature reaches 160°F (pull) → 165°F (after 5-min carryover rest, USDA FSIS safe poultry minimum). Rest for 5 minutes before serving.
USDA FSIS "Poultry: Safe Cooking and Handling" — 165°F minimum internal temperature; Serious Eats / J. Kenji López-Alt pan-seared chicken breast guide (pound to 1/2-inch, high heat sear with 5-minute rest for 5°F carryover rise); ThermoWorks Thermapen One internal temp tracking.