Pan-seared chicken breasts from Cook's Illustrated Annual Edition 2010 by Cook's Illustrated Magazine

  • chicken breasts

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon and chive pan sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jbuchman on February 06, 2026

    Outstanding. March/April p. 7

  • ashallen on September 01, 2019

    Excellent recipe - these are the best pan-cooked boneless chicken breasts I've ever made. The flavor reminded me a bit of the excellent bone-in sautéed chicken pieces recipe from Julia Child's The Way to Cook and the meat stayed moist(!). It was good to have the digital thermometer handy to be able to follow the cooking temperature guidance in the recipe - my cooking times at each step ended up being longer than those noted in the recipe. Also, like a lot of recipes for pan-seared meat, there was spatter - I cooked it outside on the grill side burner to take care of that. Leftovers kept well. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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