Pan-Seared Chicken Breast with BBQ Sauce
2 - 8 Ounce Boneless Skinless Chicken Breasts
Rub of Choice
2 Teaspoons Sugar
¼ Cup of BBQ Sauce
2 Tablespoons Unsalted Butter
1/8 Cup of Beef Stock
Rub of Choice
Find a rub you like for chicken and add in 2 teaspoons of sugar – this is to help sear the skinless breast.
Boneless Skinless Chicken Breasts
Remove steak from the fridge 30 minutes before cooking. Pat dry the breasts to remove any moisture. Season both sides generously with the rub making sure that you can visibly see sugar on both sides of the chicken.
Turn on your oven to 400 F.
Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the breasts face down and sear undisturbed for 1 minute. Move the filets around the edge of the skillet for the remaining minute. Flip the breasts and repeat. This will give your breasts a nice seared edge.
Place the cast iron with breasts in the oven and let cook for 12-15 min (depending on the size of the chicken).
Remove the breasts from the oven and place on a cooling/baking rack.
In a sauce pan on medium high heat, add the BBQ sauce, beef stock and the butter. Let cook down (reduce) for 2 minutes – cooking down the water. You are looking for a thick and silky texture.
Plate the breasts on separate plates and with spoon, pour the sauce over the breasts.
A safe internal temperature to eat chicken is 165F. Please use a meat thermometer to determine the internal temperature.