Pan Seared Chicken
Introduction
Pan seared chicken is a simple yet delicious dish that you can easily prepare at home. With perfectly cooked chicken cutlets and a flavorful sauce, this meal is sure to impress your family and friends. It’s quick to make, making it a great option for busy weeknights.
Why Make This Recipe
This recipe is perfect for anyone looking for a quick meal that doesn’t compromise on flavor. The combination of herbs, garlic, and chicken broth creates a savory sauce that elevates the chicken. It’s healthy, satisfying, and works well with many side dishes. Plus, you can make it in about 30 minutes!
How to Make Pan Seared Chicken
To make pan seared chicken, follow these straightforward steps. You’ll need to gather your ingredients and get ready to cook.
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.
- Heat the olive oil in a skillet over medium-high heat.
- Add the seasoned chicken cutlets to the skillet. Cook 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 on a plate.
- In the same skillet, add the minced garlic, chopped thyme, and rosemary. Sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring it to a simmer, making sure to scrape up the browned bits from the bottom of the skillet.
- Stir in the unsalted butter until it melts and combines with the broth.
- Return the chicken to the skillet and coat it with the sauce before serving.
How to Serve Pan Seared Chicken
Serve the pan seared chicken hot, drizzled with the flavorful sauce from the skillet. This dish pairs nicely with a fresh salad, steamed vegetables, or rice. You can also add a slice of lemon on the side for a zesty finish.
How to Store Pan Seared Chicken
If you have leftovers, you can store them in an airtight container in the fridge. They will last for about 3-4 days. To reheat, simply warm them in the microwave or on the stovetop until heated through.
Tips to Make Pan Seared Chicken
- Ensure the chicken cutlets are thin for even cooking.
- Don’t overcrowd the skillet; cook in batches if necessary to achieve a nice sear.
- Adjust the seasoning to your liking by adding more herbs or spices.
Variation
You can switch up the herbs for different flavors. For example, using oregano or basil gives a Mediterranean twist. You can also add veggies like bell peppers or mushrooms to the skillet for extra nutrition.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, you can use thin boneless skinless chicken thighs. Just adjust the cooking time as they may take slightly longer.
2. What can I serve with pan seared chicken?
This chicken goes great with rice, quinoa, or a simple green salad. You can also serve it with mashed potatoes.
3. Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as the chicken broth you use does not contain gluten. Always check the label to be sure!
