Instructions
Cut
MinceCut into very fine pieces the garlic (2mm)
Sear
SearCook at high heat to create a caramelized crust chicken breast, in cast iron skillet, with olive oil, salt, and black pepper, at 180C, 6min
Why this matters
What: High-heat surface browning of protein or vegetables using the Maillard reaction and caramelisation.
Why: Searing creates hundreds of new flavour compounds on the surface. The fond (browned bits) left in the pan is the foundation for sauces and braises.
- Moving the food too early â let the crust form before flipping
- Overcrowding the pan â drops the temperature and causes steaming
- Not drying the surface â moisture prevents browning
Sear
SearCook at high heat to create a caramelized crust chicken breast, in cast iron skillet, with butter, garlic, and thyme, 6min
Why this matters
What: High-heat surface browning of protein or vegetables using the Maillard reaction and caramelisation.
Why: Searing creates hundreds of new flavour compounds on the surface. The fond (browned bits) left in the pan is the foundation for sauces and braises.
- Moving the food too early â let the crust form before flipping
- Overcrowding the pan â drops the temperature and causes steaming
- Not drying the surface â moisture prevents browning
Check
Continue until internal_temp >= 74C
Rest
Let restLet meat sit after cooking so juices redistribute for 5 min
Why It Works
- The internal temperature of 74°C ensures food safety for poultry
- Resting allows juices to redistribute
- Cast iron provides even heat distribution
Common Mistakes to Avoid
- Watch temperatures carefully
- Don't skip the resting step
Technical Details (CKL)
servings 4
ingredient "chicken breast" 600g
ingredient "olive oil" 30ml
ingredient "salt" 5g
ingredient "black pepper" 2g
ingredient "butter" 20g
ingredient "garlic" 10g
ingredient "thyme" 3g
pan "cast iron skillet" 30cm
knife "chef's knife"
cut "garlic" style mince size 2mm
# Sear chicken breast until golden
sear "chicken breast" in pan with "olive oil" "salt" "black pepper" at 180C for 6min
# Baste with butter, garlic, and thyme
sear "chicken breast" in pan with "butter" "garlic" "thyme" for 6min
until internal_temp >= 74C
rest 5minThis recipe is defined using CKL (Culinary Knowledge Language), a precise language for describing cooking procedures.