Oh, the joy of a perfectly cooked chicken breast—crispy on the outside, juicy on the inside! It’s like biting into a cloud that’s somehow crunchy. This recipe isn’t just a method; it’s an experience, a dance of flavors in your mouth. I remember my first try, the kitchen filled with laughter and the sizzle of chicken, and how my neighbor’s dog wouldn’t stop barking at the delicious aroma wafting through the window.
Steps
- Prepare your chicken by slicing larger breasts in half to create thinner pieces, ensuring even and quick cooking. Pat each piece dry using a paper towel.
- In a small bowl, mix together garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and a pinch of cayenne. Brush the chicken with olive oil and evenly sprinkle the spice blend over both sides.
- Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, smooth side down, and cook until a golden crust forms. Flip the chicken, reduce the heat, and continue cooking until juices run clear. Add butter to the pan, then remove from heat.
- Allow the chicken to rest in the skillet to absorb the butter, then transfer to a cutting board and let it rest for about 5 minutes. Slice against the grain or serve whole, and enjoy your juicy pan-seared chicken.
Ingredients
- Seared Chicken Breast recipe:
- 4 boneless, skinless chicken breasts (similar in size)
- 2 tablespoons olive oil (plus more for brushing)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
- 2 tablespoons butter
Nutritional Values
Calories: 1112kcal | Carbohydrates: 4g | Protein: 96g | Fat: 76g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 0.8g | Cholesterol: 348mg | Sodium: 2452mg | Potassium: 1792mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1812IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 4mg
FAQ
- How long does it take to cook chicken breasts on the stovetop?
- The cooking time depends on the thickness of the chicken breasts. If they are sliced into 1-inch thick pieces, they typically require around 5 minutes per side. Thicker pieces may need closer to 7 minutes on each side.
- How can I ensure my chicken breasts are cooked properly?
- To ensure the chicken is cooked thoroughly, use a meat thermometer. The chicken is safe to consume when its internal temperature reaches 165ºF. It’s advisable to remove it from the skillet when the temperature is between 160ºF and 163ºF, as it will continue to cook slightly while resting.
- What seasoning options are available for chicken breasts?
- There are numerous ways to season chicken breasts. While salt and pepper are essential, you can enhance the flavor profile with blends like lemon pepper, Italian seasoning, Cajun spices, Herbs de Provence, or a dry BBQ rub.
- What sauces complement pan-seared chicken?
- If you prefer a saucy dish, consider adding barbecue sauce, teriyaki sauce, Thai peanut sauce, Alfredo sauce, or a mango marinade. Apply the sauce 2 to 3 minutes before finishing cooking to infuse the flavors.
- What are some serving suggestions for pan-seared chicken?
- Pan-seared chicken pairs well with a variety of sides and can enhance many meals. Serve it over salads, alongside vegetables like green beans or asparagus, with potatoes, or accompanied by grains such as rice or quinoa.
Tips
- Ensure Even Cooking: For uniform cooking, consider pounding the chicken breasts to an even thickness of about 1 inch. This allows for a consistent sear and helps in avoiding undercooked or overcooked spots.
- Achieve a Crisp Crust: To enhance the crispiness of the chicken, you can lightly coat the breasts in all-purpose flour mixed with spices before pan-frying. This step can be adapted using different flours like rice flour or almond flour for a gluten-free option.
- Avoid Steaming the Chicken: Keep the skillet uncovered while cooking. Covering it can cause the chicken to steam, preventing the desired golden sear.
- Ensure Juiciness When Reheating: Reheat leftover chicken with a bit of chicken broth in a covered hot skillet or oven dish at 300°F. This method steams the chicken slightly, helping it retain its moisture.
Equipment
- Seared Chicken Breast, here is a list of main equipment that you might not normally have at home and may need to purchase:
- Deep Skillet or Cast Iron Skillet – If you don’t already have a suitable skillet for pan-frying, you might consider purchasing one.
- Meat Mallet – Useful if you need to pound the chicken breasts to an even thickness.
- Meat Thermometer – Essential for ensuring the chicken reaches the correct internal temperature for safe consumption.
