Description
This Pan Seared Chicken Breast recipe offers a simple yet flavorful way to prepare juicy, tender chicken cutlets with a delicious blend of herbs and spices. Perfect for a quick weeknight dinner, this dish features a crispy golden crust and moist interior, achieved by searing in a hot skillet and resting to lock in the juices.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
Seasonings
- 1 to 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, to taste
Cooking Oil
- 2 tablespoons olive oil
Instructions
- Butterfly and cut the chicken: If using whole chicken breasts, place your hand flat on top of each breast and carefully slice horizontally through the thickest part, leaving one edge intact to open like a book. Unfold and then cut along the fold to create two even cutlets.
- Season the chicken: Pat the chicken dry with paper towels to ensure maximum browning. Sprinkle both sides evenly with kosher salt (use the higher amount for larger chicken breasts). In a small bowl, combine garlic powder, onion powder, dried oregano, smoked paprika, and black pepper. Mix well and sprinkle evenly over both sides of the chicken.
- Heat the skillet and cook the chicken: Warm the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Place the chicken cutlets in a single layer without overcrowding. Cook for 3 to 5 minutes per side until each side is nicely browned and the internal temperature reaches 165°F or the inside is no longer pink.
- Rest and serve: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain juiciness. Slice if desired and serve immediately. Refrigerate any leftovers for up to 3 days.
Notes
- Butterflying the chicken breasts ensures even thickness and quicker cooking.
- Patting the chicken dry helps achieve a better sear.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Letting the chicken rest after cooking keeps it juicy and tender.
- Can be served with salads, vegetables, or over pasta and rice dishes.
