15-Minute Pan Seared Chicken Breast Recipe
Pan seared chicken breast is a great way to make dinner more interesting. It’s simple, flavorful, and comes together fast. Just grab some chicken, herbs, and a few spices. Coat the chicken, cook it in a pan, let it rest for a bit, and serve. In just 15 minutes, you’ll have a dish that’s sure to impress!
Servings: 4 servings
Calories: 170kcal
Ingredients
- 2 large chicken breasts about 8 ounces each
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Place a sheet of plastic wrap on your cutting board to keep it clean. Put one chicken breast on the board, cover it with another piece of plastic wrap, and use a meat mallet (or the bottom of a saucepot) to gently pound it out from the center toward the edges. This keeps the meat even, so it cooks all the way through without one side being thicker than the other.
- In a shallow dish, mix together dried herbs, garlic powder, salt, and pepper. Coat each side of the chicken breast in the seasoning mixture, making sure it’s well covered.
- Heat oil in a skillet over medium-high. Once hot, add the chicken and cook for about three to five minutes on each side until a crust forms. Use an instant-read thermometer to check that the internal temperature reaches 165 °F. If needed, lower the heat and keep cooking until done.
- Transfer the chicken to a cutting board and let it rest for five minutes before slicing. This short rest makes a big difference, keeping the meat juicy and tender. Slice into four portions and serve!
Notes
- Pound the chicken to an even thickness so it cooks uniformly, avoiding dry edges and undercooked centers.
- Use an instant-read thermometer to make sure the chicken hits 165 F (75 C). This way, you’ll get juicy, perfectly cooked chicken every time.
- After cooking, give the chicken a few minutes to sit before slicing. This keeps it juicy and tender, so it’s worth the wait.
Nutrition
Calories: 170kcal | Carbohydrates: 4g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Sodium: 629mg | Fiber: 1g | Net Carbohydrates: 3g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!