If you’re searching for a straightforward yet delicious way to cook chicken, this juicy pan-seared chicken breast recipe is a must-try. With its golden crust and tender interior, it’s perfect for a quick weeknight meal or a special dinner. Pair it with your favorite sides, and you’ve got a crowd-pleaser that’s sure to impress.
Steps
- Pat dry the chicken breasts using paper towels to ensure they are free of moisture. In a large bowl, mix together flour, salt, black pepper, garlic powder, onion powder, and Italian seasoning until well combined.
- Coat the chicken breasts with the flour mixture using a fork or tongs, ensuring each piece is evenly covered, and set them aside. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot.
- Place the flour-coated chicken breasts into the hot skillet. Cook for 4 to 5 minutes on each side until they are golden brown and cooked through, turning only once during the cooking process, with a total time of about 8-10 minutes.
- Once done, remove the chicken from the skillet and serve it warm with your choice of pasta or vegetables.
Ingredients
- seared chicken breast recipe:
- Thin boneless, skinless chicken breasts
- All-purpose unbleached flour
- Sea salt
- Black pepper
- Garlic powder
- Onion powder
- Italian seasoning
- Olive oil (2 tablespoons)
Nutritional Values
Calories 1016 | Calories from Fat 360 | Fat 40g | Saturated Fat 4g | Cholesterol 288mg | Sodium 2852mg | Potassium 1824mg | Carbohydrates 52g | Protein 100g | Vitamin A 200IU | Vitamin C 5.2mg | Calcium 88mg | Iron 6mg
FAQ
- What type of chicken is best for pan-searing?
- Boneless, skinless chicken breasts are ideal for pan-searing, especially when they are thin. Thinner pieces cook more evenly and quickly, and they also hold the coating better.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by using rice flour or almond flour for dredging the chicken. These alternatives will still give the chicken a lovely golden crust.
- Is it possible to use whole wheat flour for dredging?
- Absolutely, whole wheat flour can be used for dredging. It offers a distinct, rich flavor that differs slightly from all-purpose flour.
- What equipment is recommended for making pan-seared chicken?
- A high-quality stainless steel or cast iron skillet is recommended. These types of pans hold heat well and are excellent for achieving a nice sear on the chicken.
- How should I serve pan-seared chicken breasts?
- Pan-seared chicken breasts can be served alongside creamy garlic potatoes, spaghetti carbonara, or skillet green beans for a complete meal.
Tips
- Ensure Uniform Thickness: Before cooking, make sure your chicken breasts are evenly thin. This helps them cook consistently and allows the coating to adhere better. If needed, butterfly thicker breasts for an even cook.
- Use the Right Flour for Coating: To achieve a golden, crispy crust, consider using rice flour or almond flour if you’re aiming for a gluten-free option. These flours not only provide a beautiful color but also enhance the texture.
- Properly Heat the Skillet: Ensure your skillet is well-heated before adding the chicken. This helps in achieving that desired golden brown crust. Use medium-high heat and add the chicken only when the oil is hot to prevent sticking.
- Limit Flipping: For the best results, flip the chicken only once during cooking. This minimizes the risk of the coating falling off and ensures even cooking, keeping the chicken juicy and tender.
Equipment
- Large stainless steel skillet with a lid (e.g., a 12-inch pan).
- Large cast iron skillet (e.g., a 12-inch cast iron pan).
