Perfect Pan Seared Chicken Breast
Simple, quick, and easy foolproof method for perfectly cooked, juicy, flavourful chicken.
Servings: 4 people
Ingredients
- 2 whole boneless skinless chicken breasts cut into 4 portions
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt kosher or pink himalayan
- 1/4 tsp fresh ground pepper
- 1/2 lemon juiced
- handful fresh green herbs (optional) parlsley, cilantro, basil, chives, etc.
Instructions
- Pat the chicken breasts dry with a paper towel and then sprinkle with the seasonings (I don't measure, I just eyeball it). Give a generous seasoning of salt and pepper.
- Meanwhile, heat a skillet on medium heat until it sizzles when you flick a drop of water in the pan. Add the chicken in a single layer, being sure not to crowd the pan.
- Cook for about 6 minutes without moving, until you see the edges of the chicken turning white and it easily lifts from the pan to flip.
- Flip the chicken and press down firmly on each piece with a spatula to aid even browning. After a minute or so, cover and reduce the heat too low. Cook for 3 more minutes until the chicken is cooked through (firm to the press of the spatula, juices run clear)).
- Remove chicken to a plate and tent with foil or a lid to rest (about 5-10 minutes).
- Serve with a squeeze of fresh lemon and some chopped leafy green herbs if desired (I used cilantro in the photos).
