How do I keep chicken breast from drying out?
Three things: get it to an even thickness, do not crank the heat the whole time, and use a thermometer. For this recipe, pull the chicken when the thickest part hits 150°F to 155°F, then finish it gently in the sauce or with a rest. You are aiming for 165°F at the end, but carryover heat is real and it varies depending on thickness.
Do I have to use a meat thermometer?
It is the easiest way to get consistent results, especially with chicken breast. If you do not have one, slice into the thickest part. The center should be opaque, not glossy. Visual cues help, but temperature is the most reliable.
Can I use chicken thighs instead?
Yes. Boneless, skinless thighs work great and are even more forgiving. They are safe at 165°F. If you like them extra tender, you can take them higher (around 175°F to 185°F) for texture, not safety.
Is the flour necessary?
No, but it helps you get that lightly crisp exterior and it gives the sauce a little body. If you are gluten-free, use cornstarch or a gluten-free flour blend, or skip it entirely.
What if my sauce tastes too sharp or too bland?
If it is too sharp, add another small knob of butter or a tiny pinch of sugar. If it is bland, add salt first, then a squeeze of lemon, then a little more pepper. Taste as you go. You are in charge.
How do I keep the chicken from steaming instead of searing?
Do not crowd the pan. If your skillet is not big enough for the chicken in one layer with space around each piece, cook in batches. A hot pan plus breathing room equals golden edges.
