Pan-Seared Chicken Breast
Tender, flavorful pan-seared chicken breasts make dinnertime quick and delicious!
Table of Contents
When it comes to cooking, convenience is essential, especially when balancing work, family, and everything in between. Pan-searing chicken breasts is a simple way to prepare a meal in less than 30 minutes from preparation to serving. Just season the chicken with your spices, heat a skillet with some oil, and cook the chicken until it’s golden brown and fully cooked. There you have it! A stress-free dinner, ready to enjoy.
When you pan-sear chicken breasts, you achieve that crust on the outside while retaining juiciness and flavor on the inside. Plus, you can personalize the taste by adding flavors based on your preferences. Feel like some heat? Add a dash of cayenne or chili powder. Craving herbs? Fresh rosemary or thyme will elevate the dish. The options are limitless, making pan-seared chicken breasts both versatile and delectable.
One of my favorite things about cooking seared chicken breasts is how versatile they are. You can enjoy them straight from the pan for dinner, add them to a salad for a light midday meal, or repurpose any leftovers into tasty sandwiches or wraps the following day. Meal prep just got a lot simpler!
We can’t overlook the cleanup process. With one skillet and a cutting board to wash, you’re sparing yourself from a pile of dishes. This means time to unwind post-dinner or catch up on some Netflix binging.
Are Pan-Seared Chicken Breasts Healthy?
When it comes to health, pan-seared chicken breasts are a wise choice. They are high in protein and low in fat. The fat you add to the dish, olive oil, is a good fat, full of anti-inflammatory properties. This recipe contains no gluten and no dairy, making it diet-friendly for many people.
The secret to a crispy outside and juicy inside
Patience is a virtue when it comes to pan-searing chicken breasts. The goal is a slightly crispy outside and a juicy inside for the chicken. Follow the recipe closely, and keep these things in mind: Pat the chicken breasts dry. Removing that excess moisture before adding the spices to the chicken will help the outside of the chicken get that crisp you’re looking for when it cooks. Next, when searing the chicken breasts you don’t want the heat too low or too high. Medium-high is just right. Last, be patient. As each side sears, it can be tempting to check on it. However, checking too soon or too often can slow the searing process. Let each side sear for the allotted time before flipping.
INGREDIENTS
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1/2–1 teaspoon coarse salt
- 1/4 teaspoon garlic powder
- Black pepper, to taste
- 1 tablespoon olive oil
INSTRUCTIONS
Pound
Even out the chicken thickness.
Season
Add salt, pepper, and garlic powder.
Sear
Cook chicken in a hot skillet until golden.
Devour!
FAQs & Tips
To store your leftover pan-seared chicken breasts, place them in an airtight container or a zip-top food-safe storage bag. You can then keep the chicken in the refrigerator for up to four days. You may also freeze the chicken breasts for up to 4 months.
The best way to reheat chicken breasts is in the oven. Heat the oven to 350 degrees Fahrenheit. Put the chicken breasts in a shallow dish, with a small amount of fat, such as olive oil or butter. This will avoid sticking and help keep the chicken moist. Cover the pan with aluminum foil and heat for about 20 minutes.
Yes! Once the chicken is cooked, it can be used in many ways, including cold dishes. Pull out your leftover chicken from the refrigerator, and slice it to use on salads, as a snack, in sandwiches, and more.
Serving Suggestions
No matter how you cook them, chicken breasts are one of the most versatile meats you can use at any meal. Pan-seared chicken breasts, especially, have wonderful flavor, yet are so simple that you can mix them with many other dishes. Toss leftover chicken breasts into your morning omelet, or chop up the leftovers to use in chicken salad or any type of chicken wrap for lunch. At dinner time, you can reheat the pan-seared chicken breasts and eat them on their own or serve with delicious sides, such as roasted vegetables, cauliflower rice, or roasted potatoes. I really enjoy slicing my pan-seared chicken breasts and putting them on top of a fresh kale salad.
Pan-Seared Chicken Breast
Ingredients
- 2 boneless skinless chicken breasts (about 1 pound total)
- ½–1 teaspoon coarse salt
- ¼ teaspoon garlic powder
- Black pepper to taste
- 1 tablespoon olive oil
Instructions
- Pound the chicken breasts to an even 1-inch thickness using a meat mallet or rolling pin. This ensures even cooking.
- Season both sides of the chicken breasts with coarse salt, garlic powder, and black pepper to taste.
- Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.
- Place the chicken in the skillet and cook for 4–5 minutes on one side without moving it, to get a good sear.
- Flip the chicken breasts over and cook for an additional 4–5 minutes, or until the internal temperature reaches 165˚F.
Nutrition
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