If your chicken breast includes a tender, carefully remove it by slicing it off with a sharp knife. The chicken tender cooks faster and can be used in another dish or cooked separately.

Pat dry the chicken breast with paper towels to remove any moisture. This ensures a better sear.

Season the chicken breast with salt and pepper evenly on both sides.

Preheat your oil in a pan over medium heat.

Place the chicken breast in the preheated pan. Allow it to cook undisturbed for about 2 minutes to get a good initial sear.

Flip the chicken breast and sear the other side for another 2 minutes.

Continue cooking, flipping the breast every minute or so to promote even cooking and to prevent any part from burning. This frequent flipping helps manage the heat distribution and ensures that each side gets enough heat without overcooking.

Sear the edges briefly by holding the chicken vertically against the pan with tongs. This should be done towards the end of the cooking process, taking about 30 seconds for each edge.

Check for doneness with a food thermometer in the thickest part of the breast, ensuring the internal temperature reaches 165°F (74°C).

Lay the chicken breast flat on a cutting board. Holding a knife parallel to the board, slice the chicken horizontally, stopping just before you cut all the way through; then open it like a book.

Cook the butterflied chicken breast for about 90 seconds on each side. The increased surface area allows for quicker, more even cooking. Using a food thermometer to check for doneness is optional but recommended if you aren’t sure.

Place cling film over the chicken breast on a sturdy surface. Using a meat mallet or rolling pin, gently pound the chicken breast, especially the thicker part of the breast until the chicken breast is a more even thickness.

Cook the tenderized chicken for about 2 minutes on each side. Using a food thermometer to check for doneness is optional but recommended if you aren’t sure.