Pan Seared Chicken
Introduction
Pan Seared Chicken is a delicious and easy recipe that brings out the rich flavors of chicken with just a few ingredients. This dish is perfect for a quick weeknight dinner or a special occasion. With its crispy exterior and tender meat, it’s sure to become a favorite in your home.
Why Make This Recipe
This recipe is simple and quick, taking only about 30 minutes from start to finish. It uses everyday ingredients and doesn’t require any complicated techniques. Plus, the combination of herbs and garlic in the sauce adds a wonderful flavor that elevates the chicken. It’s a perfect meal for those busy evenings when you want something tasty without spending hours in the kitchen.
How to Make Pan Seared Chicken
Ingredients
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 thin boneless skinless chicken breast cutlets
- 3 tablespoons olive oil
- 2 teaspoons minced fresh garlic
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 3/4 cup chicken broth
- 2 tablespoons unsalted butter
Directions
- Season the chicken cutlets with sweet paprika, salt, and black pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken cutlets to the skillet and sear them for about 3-4 minutes on each side until they are golden brown and cooked through.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic, thyme, and rosemary; sauté for 1-2 minutes until fragrant.
- Pour in the chicken broth and bring it to a simmer.
- Stir in the butter until it melts.
- Return the chicken to the skillet, tossing to coat it in the sauce before serving.
How to Serve Pan Seared Chicken
Serve the pan seared chicken hot, drizzled with the flavorful sauce from the skillet. It pairs well with side dishes like mashed potatoes, rice, or steamed vegetables. You can also add a fresh salad to your plate for a complete meal.
How to Store Pan Seared Chicken
To store leftovers, let the chicken cool down. Place it in an airtight container and keep it in the fridge. It will stay fresh for about 3-4 days. You can also freeze the chicken for up to 3 months. Just make sure to wrap it well before putting it in the freezer.
Tips to Make Pan Seared Chicken
- Make sure your skillet is hot before adding the chicken. This helps achieve a nice sear.
- Don’t overcrowd the skillet; cook in batches if necessary to ensure even cooking.
- Use fresh herbs for better flavor. Dried herbs can be used, but the taste may not be as strong.
Variation
You can easily customize this recipe by adding vegetables to the skillet, such as spinach or bell peppers, during the last few minutes of cooking. You can also switch out the herbs depending on your taste preferences or what you have on hand.
FAQs
Q: Can I use chicken thighs instead of breast cutlets?
A: Yes, you can use boneless skinless chicken thighs, but cooking time may vary slightly.
Q: What can I do if I don’t have fresh herbs?
A: You can use dried herbs instead. Just use about a third of the amount since dried herbs are more concentrated.
Q: Can I make this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you ensure your chicken broth is gluten-free.
