Recipe Video
Pan-seared Chicken Breast
RECIPE
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4
Knowing how to make moist and flavorful chicken breasts goes a long way to becoming a better home cook. In this recipe, I include the seasonings that I like; however, you can customize it to your liking. Technique-wise I believe if you follow these steps, you will have good chicken breasts every time. This will allow you to gain the confidence to make them often.
Check out this recipe and many more in my cookbook. Link here: https://sites.prh.com/lets-get-into-it
INGREDIENTS
Traditional Cook
2 pounds (907g) boneless, skinless chicken breasts (about 4)
2 tbsp Olive Oil, not evoo for chicken
Kosher Salt, to taste
Black Pepper, to taste
2 tbsp olive neutral oil, to cook
My personal spice blend for cooking
2 pounds (907g) boneless, skinless chicken breasts (about 4)
3 tbsp Olive Oil, not evoo, up to ¼ cup for chicken
1 ½ tsp Kosher Salt, up to 2 tsp
2 tsp Black Pepper
2 tsp Garlic Powder, or granulated garlic
2 tsp Onion Powder, or granulated onion
2 tsp Smoked Paprika
2 tsp Italian Seasoning
2 tbsp olive oil or neutral oil, to cook
INSTRUCTIONS
1. Trim any excess fat from the chicken breasts and pat them dry.
2. Flatten the chicken breasts to ¼-to-½-inch (6.5 to 13mm) thickness. To flatten the chicken breasts, work with one piece at a time. Place a chicken breast on a cutting board. Place a sheet of plastic wrap over it or put it inside a zip-top bag. Use a rolling pin or meat tenderizer to gently but firmly pound the chicken breast until it is a uniform ¼-to-½-inch (6.5 to 13mm) thickness. Having an even thickness is essential to the chicken cooking properly.
3. To season the chicken, you can use whichever spices you like or my recommended spice combination. In a large bowl, combine the olive oil, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, and salt. There should be enough olive oil oil to form a loose paste with the spices. Add the chicken and make sure each piece is fully coated in the seasoning paste. You can cook the chicken now or refrigerate it for at least 1 hour for more flavor, or up to 24 hours. Before cooking the chicken, let it sit out for about 15 minutes to come to room temperature.
4. To cook the chicken, heat a large skillet over medium-high heat. Once the skillet is hot, add the cooking oil to heat. The oil is hot when it shimmers and swirls around easily in the pan. Add the chicken breasts in batches, two at a time, and cook for 4 to 5 minutes, until the chicken is browned, then flip over and cook for about 3 to 4 minutes more until the chicken is cooked through with an internal temperature of 165ºF (75ºC).
5. Remove the chicken from the skillet to a plate and let rest for about 3 minutes before serving. This will help the chicken breast retain moisture.
