Yield: 2 servings Total Time: 30–40 min (includes dry brine)
Gear: Cast-iron or carbon steel, instant-read thermometer, optional splatter screen
Ingredients
- 2 skinless chicken breasts (~200 g each)
- 1% salt by weight (~4 g total), 1 g black pepper, 1 g garlic powder
- 15 ml olive oil, 20 g unsalted butter, 1/2 lemon
Steps to Make It
Step 1: Dry-brine with salt, pepper, garlic powder; rest 30 min (10 min minimum).
Step 2: Heat oil medium-high. Place breasts smooth side down; sear 2–3 min until golden.
Step 3: Flip; reduce to medium. Add butter; spoon-baste 3–4 min.
Step 4: Target 68–70 °C internal; remove and rest 5 minutes.
Step 5: Finish with lemon juice; slice and serve.
Cook Tips
- Butterfly the thick end if needed for even cooking.
- Pat very dry to encourage a good sear.
Quick Reference
- Step 1: Dry-brine 30 min.
- Step 2: Sear smooth side down 2–3 min.
- Step 3: Flip; butter-baste 3–4 min.
- Step 4: Pull at 68–70 °C; rest 5 min.
- Step 5: Lemon; slice.
Recommended Picks
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