Pan Seared Chicken

There’s something truly magical about a well-cooked Pan Seared Chicken. I remember the first time I attempted this dish—it was a chilly evening, and I wanted to create something comforting yet elegant. The aroma of sizzling chicken filled the kitchen, making my family gather around in anticipation. As I seasoned the chicken with a blend of paprika and salt, I felt confident that this dish would become a staple in our home. The golden-brown crust that develops during the searing process is not just for show; it adds a rich depth of flavor that transforms an ordinary piece of chicken into something extraordinary.

The beauty of Pan Seared Chicken lies not only in its simplicity but also in its versatility. You can pair it with a variety of sides, from roasted vegetables to creamy mashed potatoes. On busy weeknights, it serves as a quick and satisfying meal. Yet, it’s also fancy enough to impress guests during dinner parties. With just a few fresh ingredients, you can create a dish that brings everyone to the table, eager for their share. Whether it’s a family gathering or a quiet dinner for two, Pan Seared Chicken has a way of making any meal feel special.

Pan Seared Chicken Ingredients

Every great dish starts with quality ingredients, and Pan Seared Chicken is no exception. The magic happens when you bring together simple yet flavorful components that complement each other beautifully. We have the star of the show, chicken, along with aromatic herbs and spices that elevate its taste. Let’s dive into the essentials!

• 1 teaspoon sweet paprika – Adds a warm, smoky flavor that enhances the chicken.
• 1 teaspoon salt – Essential for bringing out the flavors of the dish.
• ¼ teaspoon black pepper – A classic seasoning that adds depth.
• 4 thin boneless skinless chicken breast cutlets (1½ pounds – ½-¾ inch thick) – The key protein in this dish.
• 3 tablespoons olive oil – For sautéing the chicken and creating that beautiful crust.
• 2 teaspoons minced fresh garlic – Infuses the dish with wonderful flavor.
• 2 teaspoons chopped fresh thyme leaves (plus additional for garnish) – A fragrant herb that pairs perfectly with chicken.
• ½ teaspoon finely chopped fresh rosemary leaves – Adds a lovely aromatic quality.
• ¾ cup chicken broth – Provides moisture and enhances the sauce.
• 2 tablespoons unsalted butter – Enriches the sauce and adds a creamy texture.

Instructions for Pan Seared Chicken

Cooking Pan Seared Chicken is a journey that will fill your kitchen with enticing aromas. Here are the steps to create this delicious dish. Let’s get started!

1. Combine the sweet paprika, salt, and black pepper in a small bowl. This spice blend will coat the chicken, so make sure it’s well mixed for even seasoning.
2. Lay out the four chicken cutlets onto a clean plate and sprinkle both sides of the chicken with the spice blend. Be generous with the seasoning to enhance the overall flavor.
3. Heat a large 12-inch, heavy-duty skillet over medium-high heat. Add the olive oil and wait until it shimmers—this indicates it’s hot enough for cooking.
4. Once the oil is hot, place the seasoned chicken cutlets into the skillet. Allow them to cook undisturbed for about 5 to 6 minutes, letting them brown beautifully.
5. Flip the chicken over and cook on the second side for an additional 4 to 6 minutes or until cooked through. The internal temperature should reach 165°F, ensuring it’s safe to eat.
6. Remove the pan-seared chicken from the skillet and place it onto a plate, lightly covered with aluminum foil. This step keeps the chicken warm while you prepare the sauce.
7. Turn the heat down to medium-low and add the minced garlic, chopped thyme, and finely chopped rosemary to the skillet. Stir the herbs into the olive oil and let them cook for 1 to 2 minutes, until fragrant.
8. Add the chicken broth to the skillet and let it bubble and simmer for about 5 minutes, allowing the liquid to reduce by half, intensifying the flavor.
9. Whisk in the unsalted butter until it melts and is fully incorporated into the sauce, then turn off the heat.
10. Return the pan-seared chicken to the skillet with the herb sauce, gently spooning the sauce over the chicken cutlets to coat them.
11. Remove the herb-coated chicken from the skillet and slice each cutlet into strips. Place them onto a serving plate. You can drizzle any remaining herb sauce over the sliced chicken for added flavor and moistness. Garnish with additional fresh thyme leaves if desired.

Recipe Variations about Pan Seared Chicken

If you’re looking to mix things up with Pan Seared Chicken, there are countless variations to explore. Here are some great ideas to help you customize this dish!

• Add a Sauce: You can create a simple pan sauce by deglazing the skillet with white wine, adding some cream, and simmering until thick for a rich sauce.
• Vegetables: Consider adding sautéed vegetables like bell peppers, zucchini, or spinach to the skillet after cooking the chicken for a complete one-pan meal.
• Marinate the Chicken: For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, and herbs for a few hours before cooking.
• Stuff the Chicken: You could stuff each cutlet with cheese and spinach before cooking for a delicious twist.
• Herb Variations: Experiment with different herbs like cilantro or dill to change the flavor profile. Each herb brings a unique taste to the dish.
• Grilled Version: If you prefer outdoor cooking, try grilling the chicken instead of pan-searing it for a smoky flavor.
• Serve with Different Sides: Pair the chicken with different sides, like a fresh salad, quinoa, or a hearty grain like farro for a nutritious meal.

Serving Suggestions

When it comes to serving Pan Seared Chicken, the possibilities are endless. Here are some ideas to create a well-rounded meal:

• Pair with Garlic Mashed Potatoes: The creamy texture of mashed potatoes complements the chicken perfectly, making every bite comforting.
• Fresh Green Salad: A crisp salad with greens, tomatoes, and a light vinaigrette adds freshness to balance the richness of the chicken.
• Roasted Vegetables: Serve with a side of roasted seasonal vegetables for a colorful and nutritious addition to your plate.
• Rice or Quinoa: Fluffy rice or quinoa can soak up the delicious herb sauce and complete the meal.
• For Special Occasions: This dish is perfect for family gatherings or dinner parties. Serve it alongside a glass of sparkling water or a fruity mocktail for a festive touch.
• Storage Tips: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet to maintain texture.
• Seasonal Pairings: In fall, consider serving with roasted apples or pears for a seasonal twist that complements the chicken beautifully.

FAQ

Conclusion

The recipe for Pan Seared Chicken is not only easy but also incredibly satisfying, blending crispy textures with juicy flavors. Whether you’re cooking for your family or hosting friends, it’s a dish that never fails to impress. I encourage you to try it tonight; it’s a great way to bring everyone together over a delicious meal that’s bound to please.

Pan Seared Chicken

The ultimate comfort food, Pan Seared Chicken is a quick and easy weeknight dinner that boasts a crispy crust and juicy interior. Seasoned to perfection and paired with a flavorful herb sauce, this dish is sure to impress your family and friends. Make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon sweet paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 pieces thin boneless skinless chicken breast cutlets (1½ pounds – ½-¾ inch thick)
• 3 tablespoons olive oil
• 2 teaspoons minced fresh garlic
• 2 teaspoons chopped fresh thyme leaves (plus additional for garnish)
• ½ teaspoon finely chopped fresh rosemary leaves
• ¾ cup chicken broth
• 2 tablespoons unsalted butter

Equipment

• Chef's Knife
• Blender
• Whisk
• Wooden Spoon
• Saucepan
• Frying Pan
• Skillet

Method

 

1. Combine the sweet paprika, salt, and black pepper in a small bowl. This spice blend will coat the chicken, so make sure it’s well mixed for even seasoning.
2. Lay out the four chicken cutlets onto a clean plate and sprinkle both sides of the chicken with the spice blend. Be generous with the seasoning to enhance the overall flavor.
3. Heat a large 12-inch, heavy-duty skillet over medium-high heat. Add the olive oil and wait until it shimmers—this indicates it's hot enough for cooking.
4. Once the oil is hot, place the seasoned chicken cutlets into the skillet. Allow them to cook undisturbed for about 5 to 6 minutes, letting them brown beautifully.
5. Flip the chicken over and cook on the second side for an additional 4 to 6 minutes or until cooked through. The internal temperature should reach 165°F, ensuring it's safe to eat.
6. Remove the pan-seared chicken from the skillet and place it onto a plate, lightly covered with aluminum foil. This step keeps the chicken warm while you prepare the sauce.
7. Turn the heat down to medium-low and add the minced garlic, chopped thyme, and finely chopped rosemary to the skillet. Stir the herbs into the olive oil and let them cook for 1 to 2 minutes, until fragrant.
8. Add the chicken broth to the skillet and let it bubble and simmer for about 5 minutes, allowing the liquid to reduce by half, intensifying the flavor.
9. Whisk in the unsalted butter until it melts and is fully incorporated into the sauce, then turn off the heat.
10. Return the pan-seared chicken to the skillet with the herb sauce, gently spooning the sauce over the chicken cutlets to coat them.
11. Remove the herb-coated chicken from the skillet and slice each cutlet into strips. Place them onto a serving plate. You can drizzle any remaining herb sauce over the sliced chicken for added flavor and moistness. Garnish with additional fresh thyme leaves if desired.

Notes

• Tip 1: If you cannot find a four-pack of thin boneless skinless chicken breast cutlets, cut two larger and thicker cutlets in half lengthwise.
• Tip 2: Use a large 12-inch skillet for this recipe to avoid overcrowding.
• Tip 3: Do not move the chicken around while cooking; let it sear for the best crust.
• Tip 4: Check the internal temperature with a meat thermometer to ensure perfect doneness.
• Tip 5: Allow the chicken to rest after cooking for juicier results.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.