Ingredients
Equipment
Method
- Brine the Chicken: Dissolve 50g fine sea salt in 1 litre cold water in a mixing bowl, stirring for 60 seconds until fully dissolved. Submerge all four chicken breasts in the brine. Refrigerate uncovered for 30 minutes; the flesh will turn slightly opaque at the edges.
- Pound to Even Thickness: Remove the breasts from the brine and pat each one completely dry with paper towels. Place one breast between two sheets of plastic wrap. Use a meat mallet to pound the thickest end down to a uniform 2cm thickness, which takes approximately 8 firm strikes. Repeat for all four breasts.
- Season the Breasts: Combine garlic powder, smoked paprika, black pepper, onion powder, and dried thyme in a small bowl. Coat each breast evenly on both sides with the spice blend, pressing lightly so the mixture adheres to the surface.
- Preheat the Oven and Skillet: Place the oven rack in the middle position and preheat the oven to 204°C (400°F). Set a cast-iron skillet over high heat on the stovetop for 3 minutes until the pan radiates strong heat and a drop of water evaporates on contact within 1 second.
- Sear the First Side: Add avocado oil to the hot skillet and swirl to coat. Lay two chicken breasts smooth-side down, leaving at least 3cm between them. Sear undisturbed for 3 minutes at high heat until a deep golden-brown crust releases cleanly from the pan surface. Repeat with the remaining two breasts, then return all four to the pan.
- Sear the Second Side and Add Butter: Flip each breast using tongs. Add 1 tablespoon butter to the pan. Tilt the skillet slightly and use a spoon to baste each breast with the melted butter continuously for 1 minute; the butter should foam actively and smell nutty.
- Finish in the Oven: Transfer the skillet directly into the preheated 204°C (400°F) oven. Roast for 10 minutes until an instant-read thermometer inserted into the thickest part of the breast reads exactly 74°C (165°F). Remove the skillet from the oven immediately.
- Rest Before Slicing: Transfer the breasts to a wire rack set over a baking sheet. Tent loosely with aluminum foil. Rest for 5 minutes; internal temperature will carry over to approximately 76°C (169°F) and juices will redistribute throughout the meat. Slice against the grain and serve.
Notes
Storage: refrigerate cooked chicken breast in an airtight container for up to 4 days. Slice before storing to speed cooling.
Freezing: wrap individual portions tightly in plastic wrap, then place in a zip-lock freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: warm sliced breast in a covered skillet over low heat with 2 tablespoons of water or chicken stock for 3–4 minutes to prevent drying.
Make-ahead: brine and season the breasts up to 24 hours ahead. Keep refrigerated on a wire rack, uncovered, to dry the surface and improve sear quality.
Substitution: bone-in skin-on chicken breast can replace boneless; increase oven time to 22–26 minutes and verify 74°C (165°F) at the bone.
Oil substitution: refined coconut oil or grapeseed oil both tolerate the high sear temperature and can replace avocado oil at a 1:1 ratio.
Thickness tip: if breasts exceed 3cm at the thickest point after pounding, extend oven time by 3–4 minutes and re-verify internal temperature.