Easy Pan-Seared Chicken Breasts

why make this recipe

This pan-seared chicken is fast, simple, and needs few ingredients. You cook juicy chicken with a golden crust in one pan. It works for weeknights and quick meals.

introduction

This recipe uses common spices and plain flour to make a crisp outside and tender inside. It cooks in about 10–15 minutes once the pan is hot. If you like quick chicken ideas, you may also enjoy a crispy chicken taquitos recipe.

how to make Easy Pan-Seared Chicken Breasts

You season the chicken, coat it in flour, then cook in hot oil until both sides are golden and the meat is cooked through. Keep the heat medium-high so the outside browns without drying the inside.

Ingredients :

• chicken breasts (boneless, skinless)
• flour
• salt
• black pepper
• garlic powder
• onion powder
• Italian seasoning
• olive oil

Directions :

1. Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
2. Dredge the chicken in flour, shaking off excess.
3. Heat olive oil in a pan over medium-high heat.
4. Add the chicken breasts to the pan and cook for 5-7 minutes on each side until golden brown and cooked through.
5. Serve warm.

how to serve Easy Pan-Seared Chicken Breasts

Serve the chicken warm. Pair it with rice, pasta, salad, or steamed vegetables. Slice the breasts and put them over a salad or pasta for an easy main.

how to store Easy Pan-Seared Chicken Breasts

Let the chicken cool to room temperature (no more than 2 hours).

• Refrigerator: Keep in an airtight container for up to 3–4 days.
• Freezer: Wrap well and freeze up to 2–3 months. Thaw in the fridge before reheating.
  Reheat gently in a pan or oven to keep the meat moist.

tips to make Easy Pan-Seared Chicken Breasts

• Pat the chicken dry before seasoning so the flour sticks.
• Pound thicker parts to even thickness for even cooking.
• Do not crowd the pan; cook in batches if needed.
• Use a meat thermometer: chicken is done at 165°F (74°C).
• Let the chicken rest 5 minutes before slicing to keep juices inside.

variation (if any)

• Lemon herb: add lemon zest and a squeeze of lemon at the end.
• Garlic butter: finish with a pat of butter and a minced garlic clove in the pan.
• Spicy: add a pinch of cayenne or chili powder to the seasoning.
• Parmesan crust: mix grated Parmesan with the flour for extra flavor.

FAQs

Q: How do I know the chicken is fully cooked?
A: Use a meat thermometer. The center should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part; juices should run clear and the meat should be white.

Q: Can I use skin-on chicken breasts?
A: Yes. If skin-on, cook skin-side down first to render fat and crisp the skin, then flip and finish cooking.

Q: Can I skip the flour?
A: Yes. Skipping flour gives a cleaner pan sear but less crust. You can also use breadcrumbs or cornmeal for a different texture.

Q: Can I use olive oil substitutes?
A: Yes. Use a neutral oil with a high smoke point like canola or vegetable oil if you prefer.

Q: How long do I cook frozen chicken?
A: Thaw frozen chicken in the fridge before cooking. Cooking from frozen is not recommended for this quick pan-sear method.

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