Comment cuire un blanc de poulet à la poêle

Valable quand

• Meat is pounded to even thickness (about 1.5–2 cm) so it cooks evenly.
• Temperature is always checked in the thickest part — not time alone.
• The goal is chicken cooked through at 74 °C / 165 °F, not a pink centre.
• The pan is large enough that breasts are not stacked.

À quoi ça doit ressembler

Ce qu'il te faut

• Chicken breast
• Oil
• Thermometer
• Frying pan

Étape par étape

1. 1

   Place the breast between baking paper and pound to even thickness. Pat dry and salt both sides.

   • Matériel: Baking paper and meat mallet or heavy pan.
   • Chaleur: No heat.
   • Temps: 2–3 minutes.
   • Aspect: Thickness is even; surface is dry, not glossy-wet.
   • Si ça tourne mal: Very uneven thickness — pound the thick ends more; otherwise the centre stays raw while the edge dries.
   • Prêt quand: Meat is even, dry and salted.

2. 2

   Heat the oil, add the breast and cook without moving it until the underside is golden brown.

   • Matériel: Frying pan and spatula.
   • Chaleur: Medium heat.
   • Temps: 5–7 minutes.
   • Aspect: Underside is golden brown; meat releases from the pan without tearing.
   • Si ça tourne mal: Black crust too fast — lower heat; the centre is still cold.
   • Prêt quand: First side is browned; ready to flip.

3. 3

   Flip the breast and cook the second side. Insert the thermometer into the thickest part without touching the pan.

   • Matériel: Spatula and meat thermometer.
   • Chaleur: Medium heat; lower slightly if the crust darkens too fast.
   • Temps: 5–7 minutes, or until 74 °C / 165 °F.
   • Aspect: Thermometer reads at least 74 °C / 165 °F; juices run clear at a small cut.
   • Si ça tourne mal: Below 74 °C / 165 °F — keep cooking and check every minute. Never serve undercooked chicken.
   • Prêt quand: Chicken has reached 74 °C / 165 °F and is ready to rest.

4. 4

   Move the meat to a clean plate and rest 3–5 minutes. Slice on the diagonal only after that.

   • Matériel: Clean plate and knife.
   • Chaleur: Off — residual heat in the meat only.
   • Temps: 3–5 minutes.
   • Aspect: Juices redistribute in the meat; the cut face is evenly light with no raw pink centre.
   • Si ça tourne mal: Sliced too early — juices run out and meat seems dry; rest longer next time.
   • Prêt quand: Safely cooked-through, juicy chicken breast ready to serve.

Si ce n'est pas comme prévu

• Below 74 °C / 165 °F

  keep cooking; colour and juices alone are not safe signs.

• Dry meat

  heat too high or too long after target temperature; rest and pound thick pieces more evenly next time.

• Raw centre despite brown crust

  uneven thickness or start heat too high; pound evenly and use a thermometer.

• Meat sticks

  pan too cold or meat wet; dry it and wait until it releases.

Sécurité alimentaire

Always 74 °C / 165 °F in the thickest part. Wash hands and board after raw chicken. Do not reuse the raw-meat plate for cooked meat.