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Pan-Seared Chicken Breast
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- In a small bowl, mix together 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried oregano.
- Season both sides of the chicken breasts with the spice mixture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken breasts to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and cooked through.
- Remove the chicken from the skillet and let it rest for 5 minutes before serving.
- Serve the pan-seared chicken breasts with your favorite side dishes and enjoy!
Pan-seared chicken breast is a classic dish that has been enjoyed for centuries. The technique of searing chicken breast in a hot pan to create a crispy, golden-brown crust while keeping the meat juicy and tender has been perfected by chefs around the world. This method of cooking originated in France, where it is known as "poulet sauté à la poêle," and has since become a staple in kitchens everywhere. One of the most famous renditions of pan-seared chicken breast can be found at the renowned French restaurant, Le Bernardin, in New York City. Chef Eric Ripert's expertly seared chicken breast is a testament to the art of French cooking, with a perfect balance of flavors and textures. The key to a delicious pan-seared chicken breast lies in the seasoning and the cooking technique. A good quality chicken breast, properly seasoned with salt, pepper, and herbs, is essential for a flavorful dish. The pan must be hot enough to create a beautiful sear on the outside while ensuring the meat remains succulent on the inside. For a twist on the traditional pan-seared chicken breast, some chefs opt to finish the dish in the oven to ensure even cooking and a juicy result. This method is particularly popular in Italian cuisine, where the chicken breast is often finished with a topping of fresh tomatoes, mozzarella, and basil to create a mouthwatering chicken caprese. Today, pan-seared chicken breast continues to be a beloved dish in restaurants and home kitchens alike, with chefs and home cooks constantly experimenting with new seasonings and accompaniments to elevate this timeless favorite. Whether served with a simple pan sauce or alongside a vibrant salad, a perfectly executed pan-seared chicken breast is a testament to the beauty of classic cooking techniques.
25 min
4
250 calories
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