Chicken Breast Fillet - Skin On

Chicken breast fillet with the skin on, hand cut in-store. Breast is the leanest cut at around 31g protein and under 4g fat per 100g, and leaving the skin on solves its biggest weakness, dryness, by protecting the meat and adding fat as it renders. Pan-sear skin-side down over medium heat for 6 to 7 minutes until the skin is crisp and golden, then flip for 3 to 4 minutes more, cooking to an internal 74C. Rest for 5 minutes. Butterfly thicker fillets so they cook evenly. The rendered skin gives a richer, restaurant-style result than a plain skinless breast, while keeping the lean, high-protein meat underneath.