Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

The perfect pan-seared chicken breast is tender and juicy on the inside, with an actually crispy golden skin on top. Our method relies on a two-stage cooking process similar to how you would cook duck breast. Start the breasts skin-side down over medium-high heat to render fat and slowly crisp the skin while gently cooking the meat. Once the skin is golden brown and crisp, add a knob of butter, flip the breasts, and finish them over low heat, gradually cooking them to your preferred doneness. The heat on the finishing step is so gentle that you don’t even need to account for <a href="https://www.chefsteps.com/guides-tools/carryover-cooking-why-you-should-let-meat-rest">carryover cooking</a>. And you’re rewarded with super-tender chicken and seriously crispy skin. With the temperature control of precision induction cooking, this whole process is a breeze—you never have to worry about your pan being too hot that it’ll scorch the skin, and with the gentle heat finish, you can cook chicken just the way you want it, every time.

Precision Pan-Seared Chicken Breast