4 boneless, skinless chicken breasts or chicken thighs, about 4-5 ounces each
2 Tbs olive oil, coconut oil, avocado oil, or ghee
Kosher salt and freshly ground pepper
- Preheat the oven to 375˚. Pat each chicken breast dry with a paper towel and season each with salt and pepper. Cover a baking pan with foil.
- Heat a large sauté pan over medium-high heat and add oil. When the oil is hot but not smoking, place the chicken breasts in with the topside of the breast facing down. Be sure there is space between each piece (cook in batches if necessary).
- Sear the chicken for 3 minutes or until it is golden brown. When the breast lifts easily from the pan remove the chicken breasts and place them onto the baking pan with the browned side facing up.
- Bake for 10-15 minutes or until the flesh is firm yet has a little “give” when poked. Remove the chicken from the oven and allow to sit covered for 5 minutes before slicing.
Alternative: Slice the chicken into 1 1/2 inch wide strips, pat dry, season with salt and pepper and sear as above. The strips can be finished on the stovetop or in the oven. Cook until just firm to the touch, about 3 minutes per side on the stovetop.