Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1.5 cm thick. This ensures even cooking and a tender bite.
Sprinkle the cracked black pepper generously over both sides of the flattened chicken breasts, pressing lightly to help it adhere. Add a pinch of sea salt for flavor.
Heat a cast-iron skillet over medium-high heat until shimmering and hot, about 200°C (390°F). This will give the chicken a perfect sear.
Add the olive oil to the hot skillet, swirling to coat the surface evenly. You should hear a gentle sizzle when the chicken hits the pan.
Carefully place the chicken breasts in the skillet, laying them away from you to avoid splatters. Let them sear without moving for 3-4 minutes until the edges turn golden brown and crispy.
Use tongs to flip each chicken breast gently, then cook the other side for another 3-4 minutes until the crust is deep golden and the chicken reaches an internal temperature of 75°C (165°F).
Remove the chicken from the skillet and let it rest for a few minutes. This helps the juices redistribute, keeping the meat tender and flavorful.
Slice the chicken diagonally to reveal the crispy crust and juicy interior. Serve immediately for maximum crunch and flavor.
