I know it sounds simple, but I can never seem to get a properly seared chicken breast when we go out to eat. The skin is never crispy unless the chicken is dry, or visa versa… It all comes down to timing and patience. You can not rush it to get it done. Crispy skin and moist interior is a lot easier than you think…
Season both sides of your chicken breasts.
Turn the heat to only about medium low and let the pan heat up for a moment. Add your oil and then your chicken breasts laying them away from you to prevent splattering yourself.
Now don’t touch them. They’re going to cook 90% of the way on the skin side. This is what makes that fat render out of the skin and create that potato chip like crisp. 10-15 minutes is normal.
Flip them over. Add your aromatics and a little butter for flavor. Baste the skin side a few times before placing the pan into the oven at 400 degrees to finish. Usually only about 6 minutes.
Let them rest for 5 minutes before serving to allow the juices to redistribute.
Crispy skin, juicy inside, everything a good seared chicken breast should be!