All 68 dishes / Chicken breast
Two things decide it, and none of them is on the clock. Answer them and the time below is yours.
Pounding a breast flat is the single best thing you can do to it — even thickness, half the time.
Check 74°C / 165°F at the thickest point, then rest it briefly.
Chicken is a food-safety cook, not a preference. Sensei times an average piece — check 74°C / 165°F at the thickest point before serving.
| How thick is it? | How hot is the pan? | Time |
|---|---|---|
| Pounded flat / cutlet | Medium | 6:45 |
| Pounded flat / cutlet | Medium-high | 5:45 |
| Medium breast | Medium | 13:00 |
| Medium breast | Medium-high | 11:00 |
| Thick breast | Medium | 17:30 |
| Thick breast | Medium-high | 15:00 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.