Pan-Seared Chicken Breast
This Pan-Seared Chicken Breast recipe consistently produces deliciously moist chicken on the stovetop, so bid adieu to dry chicken. The basics of a good pan sauce is to gather all the flavors left in the bottom of a skillet used for sautéing a piece of chicken, steak, pork or fish by deglazing with an acidic ingredient or liquid and simmering for just a few minutes until you have a sauce-like consistency.
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Servings: 4 servings
INGREDIENTS
- 2 large chicken breasts sliced in half lengthways, or use 4 small boneless skinless breasts
- 3 tablespoon olive oil divided
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon onion powder
- ¾ teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoon butter
INSTRUCTIONS
- If your chicken breasts are large, slice them in half lengthways to create 4 thinner pieces. Pat the chicken dry with paper towels.
- Brush 1 tablespoon of olive oil over all sides of the chicken breasts.
- In a small bowl, combine garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and cayenne. Stir to blend.
- Sprinkle the spice mixture evenly over both sides of each chicken breast, pressing gently to adhere.
- Heat the remaining 2 tablespoons of olive oil in a large skillet or cast iron pan over medium-high heat until hot.
- Place the chicken smooth side down in the skillet and cook undisturbed for 5 minutes until a golden brown crust forms.
- Flip the chicken with tongs, reduce the heat to medium, and cook for an additional 2 to 5 minutes depending on thickness, until the internal temperature reaches 160°F to 165°F.
- Add the butter to the skillet, then remove the pan from the heat. Let the chicken rest in the pan for 2 minutes to absorb the butter.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing against the grain or serving whole.
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