Ive been trying to nail cooking butterflied chicken breasts on my all clad grill pan. My first attempt, they turned out rubbery, and almost completely in-edible, despite cooking to 165 as read on my instant read thermometer (taken off at 160). These were average size breasts butterflied, no more that 1/4 inch think at the very thickest part. It took maybe 5 min per side to reach 160 on medium-high heat, but this turned out to overcook them to all hell.
On a second try, I cooked them much less, ~3.5 minutes per side, and the instant read only read around 155 when i took them off, but they looked perfectly cooked, juicy, and no pink. I had tried to take them off by feel (poking them with my finger and guesstimating doneness)
What gives? Are these unsafe to eat despite appearing done and having the right texture even though i took them off the grill pan at 155. I thought maybe my thermometer was bad, so I bought another one, and they both read the same temperatures in several tests. Are instant reads just not accurate on thinner cuts of chicken? Or is the margin for error much smaller for thinner cuts?