Pan Seared Chicken Breast Recipes
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
- Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
EASY PAN-SEARED CHICKEN BREASTS
Easy Pan-Seared Chicken is easily prepared in one frying pan or skillet with a crispy crust and tons of flavor from your own mix of Italian seasonings.
Provided by Cassie Marshall
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Flatten or butterfly the chicken breasts using a couple of sheets of saran wrap and a heavy skillet or the side of a meat tenderizer and pat dry with kitchen paper towels.
- Combine your dry ingredients with whichever dried Italian seasonings you have or want, we recommend oregano, basil, red pepper flakes, rosemary, and thyme.
- Using your fingers or some tongs dredge the breasts through the dry flour mixture and shake to remove the excess, if you want to ensure total coverage you can add your dry mixture and breasts into a plastic bag and shake well to coat.
- Heat your skillet over a medium-high heat for a couple of minutes and then add your olive oil to the hot skillet.
- Add your dredged chicken to the skillet and cook for 3-4 minutes unturned to allow the crust to form, flip and again cook for 3-4 minutes until both sides have a beautiful golden brown crust on the outside.
- Turn down the heat and add your knob of butter to the pan. Once melted baste the chicken breast with the juices for a minute on each side.
- Remove chicken from the pan and serve with warm rice and lightly steamed vegetables.
Nutrition Facts : Calories 254 kcal, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 713 mg, Carbohydrate 13 g, Protein 25 g, ServingSize 1 serving
PAN-SEARED CHICKEN TENDERLOIN
A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
Provided by Dee
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.
- Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.
Nutrition Facts : Calories 198 calories, Carbohydrate 4.6 g, Cholesterol 31.2 mg, Fat 15.2 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 2.3 g, Sodium 193.1 mg, Sugar 0.9 g
EASY PAN-SEARED CHICKEN BREASTS
Easy Pan-Seared Chicken is easily prepared right in the skillet with a crunchy crust and lots of flavor from Italian seasoning.
Provided by Olya
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Paper towel dry your thin chicken breasts (if you bought thick ones, make sure to butterfly each one). In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder and Italian Seasoning. Stir well to blend.
- Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes.
- Remove chicken from pan and serve warm with pasta or vegetables.
Nutrition Facts : Calories 254 kcal, Carbohydrate 13 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 713 mg, ServingSize 1 serving
PAN SEARED CHICKEN BREAST
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
More about "pan seared chicken breast recipes"
PAN-SEARED CHICKEN BREASTS | CARNALDISH
From carnaldish.com
Servings 3Total Time 27 minsEstimated Reading Time 2 mins
- Wash chicken breasts. Pat dry and place each chicken breast between two pieces of plastic wrap. With a meat mallot, pound chicken into an even thickness.
- Heat olive or coconut oil in large skillet over medium-high heat until whisps of smoke appear. Gently place each chicken breast in the skillet, careful not to overcrowd it. Season the other side of each chicken breast while it cooks. Allow the chicken to sear for about 4 minutes per side. Set aside to rest for at least 10 minutes.
- Lower heat to medium-low. Remove pan from heat, you should have lots of delicious brown bits stuck to the bottom of the pan. Deglaze those yummy bits with the white wine, stirring with a wooden spoon. Bring skillet back to the heat and allow the white wine to reduce just slightly, about 2-3 minutes. Turn off the heat, stir in the butter and fresh herbs. Pour over the chicken and serve.
PAN SEARED CHICKEN BREAST RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 25 minsCategory EntreesCalories 429 per serving
- You’lll need to remove the bone from each split chicken breast. It’s really easy. To do this, grab a sharp paring knife in your dominant hand and place 1 chicken breast, skin side down, on your cutting board with the ribs facing away from your knife hand.
10 BEST PAN SEARED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
PAN SEARED CHICKEN BREAST - SIMPLY WHISKED
From simplywhisked.com
Cuisine AmericanTotal Time 15 minsCategory MainsCalories 168 per serving
- Add chicken to the skillet, cooking for 4 – 5 minutes per side, turning once, until the chicken has reached an internal temperature of 165˚F.
PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE ...
From myrecipes.com
5/5 (9)Total Time 35 minsServings 4Calories 283 per serving
- Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes.
- Add remaining 1 teaspoon oil, onion, and garlic to pan; sauté 1 minute. Add flour; sauté 30 seconds. Add wine to pan; cook 30 seconds or until liquid almost evaporates, stirring constantly. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally. Remove pan from heat; stir in remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, butter, and sugar. Sprinkle with parsley.
JUICY PAN SEARED CHICKEN BREAST (STOVETOP CHICKEN BREAST ...
From fitfoodiefinds.com
5/5 (8)Total Time 25 minsCategory DinnerCalories 283 per serving
- First, begin by preparing the chicken seasoning. Place all ingredients into a small bowl and mix to combine. Set aside.
- Next, prepare the chicken by using a meat tenderizer to pound the chicken until the thickness is even throughout. Then, season the chicken breast on both sides with the chicken seasoning.
- Heat 1/2 tablespoon of butter in a pan over medium/high heat. Once the butter melts, place chicken breast on the pan. Sear for 2-3 minutes or until golden brown. Flip the chicken breast, and optionally add another 1/2 tablespoon of butter to the pan and cover. Turn the heat down to medium and cook for around 6 minutes or until the chicken breast reaches an internal temperature of 165ºF.
PERFECT PAN SEARED CHICKEN BREASTS RECIPE - THE FEATHERED ...
From thefeatherednester.com
5/5 (6)Total Time 29 minsCategory Main CourseCalories 231 per serving
- Pat chicken breasts dry with paper towels. Let chicken stand at room temperature for 10 minutes. Flatten chicken breasts, using the flat side of a meat tenderizer or a rolling pin, until they are 1" to 1.5" thick. Brush on 1 Tbsp of olive oil, and sprinkle with salt and pepper.
- Heat a large stainless-steel skillet over medium-high heat. Add 1 Tbsp of olive oil to pan and swirl to coat. Place chicken in pan, rounded side down, and cook on medium-high for 4 minutes on each side. Turn heat down to low, add a lid to the skillet and let breasts cook for 5 minutes. Check internal temperature of chicken with a thermometer. Chicken is done when the internal temperature is 165º. Remove chicken from pan; let rest on a plate or platter covered with foil while preparing gravy.
- While the chicken rests, make the gravy: Mix cold chicken broth and cornstarch, and stir until smooth. Add butter to skillet, once it's melted, add the broth and cornstarch mixture. Bring to a boil, and deglaze the pan by scraping to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until thickened. Remove pan from heat. Spoon gravy over chicken breasts before serving.
HOW TO MAKE THE BEST SEARED CHICKEN - WHAT'S IN THE PAN?
From whatsinthepan.com
4.3/5 (3)Category Main CourseServings 4Calories 162 per serving
- Add 1 tablespoon of olive oil to the skillet and heat it to medium high. Add chicken to the hot pan, emphasis on hot. You should hear a sizzle when chicken touches the pan Cook until it is brown on the first side, 4-5 minutes, and then flip and cook for 4-5 minutes more on the other side.
- Check if chicken is cooked all the way through. I do it either by cutting the thickest part of the chicken to check if it’s pink or white or use a meat thermometer (it should register at 165 degrees). If it’s not done, reduce heat, cover with lid and cook for a little bit longer. Using a lid at this point doesn’t affect the sear.
PERFECT PAN SEARED CHICKEN BREAST — ZESTFUL KITCHEN
From zestfulkitchen.com
Cuisine AmericanCategory Main DishServings 4Total Time 15 mins
- Cut each chicken breast in half crosswise to create two halves, one that’s naturally thicker and one that’s naturally thinner.
- Using the heel of your hand, firmly press all six chicken pieces (3-4 ounces each) into an even ¼-inch thickness; season with salt and pepper.
SKILLET CHICKEN RECIPE WITH GARLIC HERB BUTTER SAUCE ...
From cookingclassy.com
4.9/5 (74)Calories 335 per servingCategory Main Course
- Heat a large 12-inch skillet over medium-high heat. Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.
- Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. Add oil to skillet, then add chicken.
- Cook chicken about 5 - 6 minutes per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
- Reduce burner temperature slightly, then melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until garlic is golden brown, about 30 seconds.
PAN SEARED OVEN BAKED CHICKEN BREAST – 101 COOKING FOR …
From 101cookingfortwo.com
4.5/5 (405)Total Time 30 minsCategory Main CourseCalories 220 per serving
- Preheat the oven to 375° convection (400° for a regular oven). Put an oven-safe pan on a stovetop over medium-high heat with a teaspoon of oil. I use a 10 inch cast iron skillet. Trim and pat dry the chicken
- When the oil is hot and shimmering, carefully lay the chicken breasts in the hot pan. Brown both sides for 3-4 minutes each.
- Get them to almost the color you want when eating. So you have seared, flipped, seared, flipped, and then to the oven.
PAN SEARED CHICKEN BREAST - VALENTINA'S CORNER
From valentinascorner.com
5/5 (1)Total Time 15 minsCategory Side DishCalories 388 per serving
- Beat chicken breast until even in thickness. In a bowl, combine seasonings for chicken. Season both sides of the chicken.
- On high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes on both sides. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.
JUICY PAN SEARED CHICKEN BREASTS - THE COOKIE ROOKIE®
From thecookierookie.com
4.5/5 (10)
- Sprinkle ½ teaspoon kosher salt and 1/8 teaspoon black pepper evenly over each breast and place the breasts in the sprayed baking dish. Cover the dish with foil and bake until breasts register 145-150 degrees with an instant-read thermometer, about 20-30 minutes.
MOIST AND JUICY PAN-SEARED CHICKEN BREASTS - COOKING FOR ...
From cookingformysoul.com
5/5 (3)Category Main CourseCuisine AmericanEstimated Reading Time 5 mins
- Pat dry the chicken breasts. Cover with plastic wrap and, using a meat mallet or meat tenderizer tool, pound to even thickness to about 1/2 inch thick.
- Season with salt and pepper on both sides. For each chicken breast, I usually use 1/2 teaspoon Kosher salt and about 1/4 teaspoon freshly ground black pepper. If desired, season with other spices too! I like to use garlic powder, Italian herbs, or oregano. Let the seasoned chicken sit for 10-15 minutes before cooking. This will make the chicken more flavorful.
- Heat some olive oil on a large pan to medium heat. Once the pan is hot, add the chicken breasts. If the pan is hot enough, it should sizzle. Cook on each side for about 6-8 minutes, or until golden brown and cooked through. Internal temperature should reach 165 degrees F.
- Remove from pan and let it rest for 10 minutes before serving. This will ensure the juices redistribute, resulting in a more tender chicken breast. If desired, cover with foil to keep it warm. Enjoy!
PAN SEARED BONELESS CHICKEN BREASTS - A FAMILY FEAST®
From afamilyfeast.com
Cuisine AmericanTotal Time 25 minsCategory EntreeCalories 333 per serving
- Trim the breasts of all visible fat and cartilage then pat them dry with paper towels. Do not split them, or butterfly them, they need to be left thick.
- Spread half of it on the side of the breasts that were originally attached to the bone (not the side that had skin).
- In a large non-stick saute pan, over medium high heat, add the olive oil and once hot, add the breasts with the side that originally had skin face down, and the buttered side face up.
CREAMY PAN-SEARED CHICKEN BREAST RECIPE - MOMSDISH
From momsdish.com
4.9/5 (191)Total Time 30 minsCategory MeatsCalories 476 per serving
- Preheat a skillet with butter. Cook chicken breast on both sides until golden brown and fully cooked. Remove chicken breast from the skillet and set aside.
- Into the same skillet (keep the brown bits from the chicken!), add in diced mushrooms and cook them until they turn golden brown. Add spinach to the skillet and cook until it wilts.
- Add pan-seared chicken back into the skillet, followed by heavy whipping cream, parmesan, and garlic salt. Stir to combine. Bring the mixture to a simmer and then remove from heat
PERFECT PAN-SEARED CHICKEN BREASTS RECIPE | COOKING LIGHT
From cookinglight.com
Total Time 53 minsCalories 244 per serving
PAN SEARED CHICKEN BREAST RECIPE (SUPER JUICY ...
From wholesomeyum.com
5/5 (13)Calories 318 per servingCategory Main Course
PAN-SEARED LEMON BUTTER CHICKEN - HAVERECIPES.COM
From haverecipes.com
PAN SEARED CHICKEN BREAST RECIPE | CHICKEN RECIPE ...
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PAN-SEARED CHICKEN BREASTS WITH ROASTED ROOT VEG MEAL KIT ...
From makegoodfood.ca
PAN SEARED CHICKEN BREAST RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
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