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
SEARED CHICKEN BREAST WITH POTATOES AND CAPERS
Pan-seared chicken is a skill with countless rewards. (If this is your first time making chicken this way, you'll understand why fast.) You'll want to start the chicken on the stovetop and finish it in the oven. Then, once it's perfectly cooked, you can pair it with almost anything, whether a simple green salad or a side of smashed potatoes loaded with butter, mustard, capers and chopped lemon, as it is here. The trick is to steam, not boil, the potatoes, which gets them soft and smashable quickly. You need very little water (an inch or so), so there's no waiting around for water to boil, and, best of all, you won't lose any of that rich potato flavor.
Provided by Sarah Copeland
Categories dinner, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 941 milligrams, Sugar 2 grams, TransFat 0 grams
EASY STEAM CHICKEN
This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.
Provided by HANNAKRISTINA
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g
SEARED AND STEAMED CHICKEN
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 2 grams, TransFat 0 grams
SEARED LEMON CHICKEN
From an old recipe card that I came across during a clean up, looks good. Times are estimated but have included 30 minute marinating time in the cooking time.
Provided by ImPat
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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PAN SEARED CHICKEN BREAST | THE COZY APRON
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Reviews 25Category EntreeCuisine AmericanTotal Time 35 mins
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Marinate the chicken cutlets by adding them to a bowl along with 1-2 tablespoons of olive oil, a couple of pinches of salt and pepper, 2 cloves worth of the pressed garlic, and the lemon juice. Toss to combine and coat, and set aside for 10 minutes.
- Mix together the panko breadcrumbs and the grated parmesan cheese, and add it to a large plate or shallow dish. Press each chicken cutlet in the mixture firmly and shake off any excess, and set the coated chicken on a plate to hold.
- To pan sear the chicken, place a large non-stick pan or skillet over medium-high heat, and add in about 3 to 4 tablespoons of olive oil. Once hot, sear the chicken breasts (working in batches, if necessary) for about 4 to 5 minutes on the first side, or until golden-brown, and about 3 minutes on the second side, or until cooked through. Remove the cutlets to a plate, and keep warm.
HOW TO MAKE THE BEST SEARED CHICKEN
From whatsinthepan.com
4.3/5 (3)Category Main CourseServings 4Calories 162 per serving
- Season the chicken generously with Italian seasoning, paprika, red pepper flakes, salt and pepper.
- 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.
SKILLET CHICKEN WITH SEARED AVOCADOS RECIPE | MYRECIPES
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4.5/5 (12)Calories 417 per serving
- Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan (chicken will not be fully cooked).
- Wipe pan clean with paper towels. Coat pan with cooking spray. Increase heat to high. Sprinkle avocados with sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Recoat pan with cooking spray. Add red onions; cook 3 minutes or until charred. Turn red onions; add green onions and poblano. Cook 3 minutes. Separate red onions into rings; toss with green onions and poblano. Stir in lime juice and soy sauce. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.
- Remove pan from oven. Combine sour cream and water in a small bowl until thinned to a saucy consistency. Drizzle sour cream mixture over chicken and avocados. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.
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- In a large heavy bottomed skillet, melt 1 tablespoon (15 ml) of olive oil over medium-high heat. Add the chicken and sauté for 4 to 8 minutes per side, until cooked through and browned.(For the best juicy pan seared chicken, use a meat thermometer to check for doneness - remove immediately once it reaches 165 degrees F, or you can remove at around 162 degrees and let the temperature come up a few more degrees as it rests in the next step.)
- Add another tablespoon (15 ml) of olive oil to the pan. Add the garlic and shallot, and sauté for about 2-5 minutes, until fragrant and starting to brown.
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