Seared And Steamed Chicken Recipes

EASY PAN-SEARED CHICKEN BREASTS

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.

PAN-SEARED CHICKEN TENDERLOIN

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.

SEARED CHICKEN BREAST WITH POTATOES AND CAPERS

Steps:

• Heat oven to 450 degrees with the oven rack in the center. Pat the chicken breasts dry and season generously with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside for the skin to air dry.
• Meanwhile, steam the potatoes in a steamer set over an inch or two of boiling water, covered, until they are just tender, about 10 to 15 minutes. Remove from the heat, season well, and set aside, covered, to stay warm and moist.
• Heat 1 tablespoon of oil in your largest skillet over high heat. When the oil is shimmering, lay the chicken breasts skin-side down. Cook without moving until the skin is deeply golden brown and releases easily from the pan, 5 to 6 minutes.
• Carefully flip the breasts and transfer the skillet to the oven (or cook the breasts in batches, if needed, and transfer the four breasts to a baking sheet to finish in the oven). Cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, about 7 to 12 minutes, depending on the thickness of each breast. Remove the chicken from the oven and transfer to a cutting board to rest.
• While the chicken cooks, transfer the potatoes to a baking sheet and smash them with a baking sheet of equal size, or the back of a clean pot, to burst their skins and reveal some of the tender flesh. Very thinly slice half of the lemon and chop slices into small pieces; juice the other half and whisk together with the Dijon, 1/2 teaspoon salt and melted butter to make a smooth dressing. Drizzle over the potatoes. Scatter the capers, chopped lemon and parsley all over the top.
• Serve the chicken breasts whole, or slice on the bias and serve with the potatoes.

EASY STEAM CHICKEN

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

SEARED AND STEAMED CHICKEN

Steps:

• Preheat the oven to 200 degrees. Place the oil or butter in a 12-inch skillet, and turn the heat to medium-high. After about 2 minutes, when the oil is hot or the foaming from the butter has subsided, season the chicken breasts well with salt and pepper and place them in the skillet, smooth (skin) side down. Turn the heat to high, and cook about a minute, until the chicken begins to brown. Turn the heat to medium, and cover the pan.
• Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes. To minimize the spattering, quickly uncover the skillet, and remove the chicken to a plate. Place the plate in the warm oven.
• Over high heat, add the wine, stock or water to the pan, and stir and scrape to release any bits of chicken that have stuck to the pan. When the liquid has reduced by about half, add the tomatoes, and cook, stirring occasionally, for about a minute. Add the capers, olives and all but 1 tablespoon of the parsley, and cook a minute more, stirring occasionally. Return the chicken to the sauce and turn once or twice. Sprinkle with the remaining parsley, and serve.

SEARED LEMON CHICKEN

Steps:

• Place the chicken breasts side by side in a shallow dish (non reactive, not metal).
• Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tablespoon olive oil and 1 tablespoon chopped parsley and pour over the chicken.
• Turn the breasts over until well coated and the marinate in the fridge for 30 minutes.
• Brush a non stick griddle or skillet/fry pan with the remaining oil and heat until very hot.
• Lift the chicken breasts from the dish (reserve the marinade) and and put them in the pan/griddle and sear quickly for 1 to 2 minutes on each side until the chicken browns, lower the heat and add the reserved marinade cook for about 10 minutes or until the chicken is done, turning the breasts once or twice.
• Once cooked transfer to serving plate and cover each with an equal amount of the zest and the remaining parsley.
• Cut the lemon into wedges and serve with the chicken.
• Suggested you accompany with rice and steam vegetables.

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.