This pan-seared chicken breast recipe is the perfect choice for a quick and delicious meal any day of the week. When you’re short on time but still want to whip up something homemade, healthy, and tasty, this dish is a real lifesaver. With minimal ingredients, a simple cooking method, and a juicy result every time, it’s just what you need for lunch or dinner.
By getting the skillet to the right temperature and using a few cooking tricks, the chicken comes out tender on the inside and perfectly golden on the outside, with a flavorful crust and rich taste. This dish cooks up in just 15 minutes, requires no long marinating, and pairs wonderfully with any side—whether it’s fresh veggies, potatoes, or rice.
This pan-seared chicken recipe is ideal for a quick family dinner or a healthy meal option throughout the week. It’s light, nutritious, and versatile, plus it looks appetizing even without any fancy presentation. If you’re looking for a straightforward and reliable way to cook delicious chicken breast without the fuss, you should definitely give this one a try.
Quick and Easy Pan-Seared Chicken Breast
Ingredients
- 500 g Chicken breast Use breast for the best result.
- 1 tsp Salt Add to taste.
- 0.5 tsp Black pepper Freshly ground for enhanced flavor.
- 2 tbsp Olive oil You can use another vegetable oil.
- 2 cloves Garlic Minced, for aroma.
- 1 g Parsley Fresh, for garnish.
- 1 tsp Paprika Gives color and a 'delicious' crust—highly recommended.
- 20 g Butter (Optional, but makes the taste 'luxurious')
- 1 tbsp Yogurt or sour cream or 1 tsp mustard—for a quick marinade
Method
- Slice the chicken breast in half horizontally (like a 'book') or gently pound with the palm of your hand or a rolling pin to even out the thickness to about 1.5–2 cm. This ensures even cooking in 10 minutes without drying out. You can skip slicing if the pieces are small.
- Mix together: salt, pepper, and paprika. For extra juiciness, add 1 tbsp of yogurt/sour cream or 1 tsp of mustard.
- Rub the chicken with the spice mix (and marinade, if using). While the skillet heats up, let the meat 'befriend' the spices.
- Place a skillet over medium-high heat and heat for 1–2 minutes. Add the oil.
- Lay the chicken in the pan. You should hear a sizzle.Don't move the meat for the first 3–4 minutes to allow a crust to form.
- Cook for 4–5 minutes on the first side (until golden).Flip and cook for 3–4 minutes on the other side.
- Reduce the heat to medium/low. Add: butter (optional) and minced garlic.Warm for 30–60 seconds, constantly basting the chicken with the aromatic oil/butter from the pan. Avoid overcooking the garlic as it can become bitter.
- Turn off the heat. Add a few drops of lemon juice (optional).
- Transfer the chicken to a plate and let it rest for 2 minutes.This helps keep the meat juicy (the juices won't run out when slicing).
- Slice the cooked chicken breast diagonally, sprinkle with parsley. For a photo-worthy presentation: leave a few cloves of garlic in the pan, add a bit of greenery on top, and take a picture while there's still a bit of steam.
Notes
Secrets to Always Get It Perfect
- Even Thickness is the key to '15 minutes' success.
- Strong Start (hot skillet) = a crust that seals in the juices.
- Don't Overcook the Garlic — 30–60 seconds is enough.
- Rest for 2 Minutes after cooking — it's a must.
Private Notes
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As you can see, this chicken fillet recipe is not only quick and easy to prepare, but it’s also incredibly versatile. You can serve it with a variety of sides, from fresh salads to steamed vegetables, making it a great option for any occasion. I love pairing it with a light quinoa salad for a wholesome meal!
Feel free to experiment with different seasonings and marinades to suit your taste. A splash of lemon juice or a sprinkle of your favorite herbs can elevate the dish even further. And don’t forget to let the chicken rest for a few minutes after cooking; this helps keep it juicy and tender.
If you enjoyed this recipe, make sure to check out more of my healthy dinner ideas here. Happy cooking!
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