Pan Fry Bone In, Skin on Chicken Breasts

Chicken breasts tend to be thick and hard to cook evenly without drying the meat or leaving the center raw. In this instructable, I split each half and cook them gently. Works every time.

Start with two chicken breast halves. Pat dry with paper towel.

With a sharp knife, starting on the thicker rib side, split the single breast as in the photo above. Make sure not to cut all the way through.

I use garlic powder, onion powder, celery salt, truffle salt, rosemary both dry and fresh. I don't use pepper due to an allergy. You can. There are so many spices you can use. Cut the lemon and put it aside, or juice it. We will use the juice later.

Heat a frying pan over medium high heat. When it's hot, add 1/2 tablespoon olive oil and 1/2 tablespoon butter.

Add the breasts skin side down. Let them brown five minutes or so. You may have to adjust the heat down so they don't burn. Turn them over and brown the other side the same way. After both sides are brown, add the lemon juice.

Lower the heat and cover the pan. Cook gently until meat temperature reaches 165 degrees.

Serve immediately with vegetable and baked Japanese sweet potatoes, for example. Pour some of the pan drippings over the meat, vegetables and potato. Delicious!