Pan Seared Chicken Breast
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
4 pieces
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Calories
357 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pan Seared Chicken Breast
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Pan seared chicken breasts are juicy with a caramelized crust, perfect for a quick weeknight dinner ready in 15 minutes.
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Ingredients
- 4 ounce boneless skinless chicken breast
- 1 ½ teaspoon dried thyme
- 1 ½ teaspoon paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- Lemon wedges for serving
Instructions
- Pat the chicken breasts dry with paper towels. In a small bowl, whisk together thyme, paprika, garlic powder, salt and pepper. Season both sides of the chicken breasts with the seasoning mix.
- Heat a large skillet over medium-high heat. Add the olive oil and butter to the pan, allowing it to melt and heat up.
- Carefully place the chicken breasts into the hot pan, making sure not to overcrowd them.
- Sear the chicken breasts for 5 minutes without touching until they develop a golden brown crust. Flip the chicken to the other side and continue to cook until they reach an internal temperature of 165°F, 8-10 more minutes.
- Remove the chicken from the pan and let them rest for a few minutes before slicing or serving. Serve with a squeeze of fresh lemon juice over the top and your desired side dishes.
Equipments used:
Notes
- Storage: Store refrigerated in an airtight container. As always with chicken, you’ll want to be mindful of safe food handling practices when storing cooked chicken to eat later. In general, avoid consuming any cooked chicken that has been at room temperature for two hours or more. Always thaw frozen chicken in the refrigerator. Finally, be sure to keep in mind that it’s safest to only reheat leftover chicken one time, eating it in one sitting, rather than storing and warming it an additional time.
- Reheat on the stovetop: Add cooked chicken breasts to a saute pan over medium heat. Add a splash of water or chicken broth to the pan to help keep the chicken from drying out, and cover with the lid. Warm for 7-8 minutes, until the internal temperature is 165° F.
- Reheat in the microwave: To warm in a microwave, cook on high for 2 minutes. Check the temperature with a meat thermometer, and if the inside temp hasn’t yet reached 165° F, continue heating in 30-second intervals until it's reached 165° F.
Nutrition Information
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Calories
357kcal
(18%)
Carbohydrates
3g
(1%)
Protein
49g
(98%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
153mg
(51%)
Sodium
578mg
(24%)
Potassium
899mg
(26%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
419IU
(8%)
Vitamin C
17mg
(19%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4pieces
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 49g | 98% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 153mg | 51% |
| Sodium | 578mg | 24% |
| Potassium | 899mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 17mg | 19% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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