January 8, 2024
Review RecipePan-Seared Chicken
Pan-seared chicken combines tender boneless skinless chicken breast cutlets with a delicate blend of sweet paprika, aromatic herbs, and a rich herb sauce for a quick and flavorful dinner.
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Get ready to elevate your weeknight dinner game with this mouthwatering pan-seared chicken recipe. A harmonious blend of sweet paprika, thyme, and rosemary infuses these succulent chicken breast cutlets with a flavor that’s simply irresistible.
Pan-Seared Chicken Ingredients
The recipe’s magic lies in the blend of ingredients that are used to season the tender chicken cutlets.
The garlic and fresh herbs infuse irresistible aromas, while the sweet paprika brings smokiness and color, and the thyme and rosemary add complexity to the mix.
Chicken broth and butter create a rich herb sauce for depth in every bite.
Here’s what you’ll need:
- 1 teaspoon of sweet paprika
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- 4 thin boneless skinless chicken breast cutlets (1½ pounds – ½-¾ inch thick)
- 3 tablespoons of olive oil
- 2 teaspoons of minced fresh garlic
- 2 teaspoons of chopped fresh thyme leaves, plus additional for garnish
- ½ teaspoon of finely chopped fresh rosemary leaves
- ¾ cup of chicken broth
- 2 tablespoons of unsalted butter
PRO TIP:
If you can not find a four-pack of thin boneless skinless chicken breast cutlets, you can cut two larger and thicker cutlets in half lengthwise to use. You can also ask your butcher to cut you four equal-sized thin cutlets.
Substitutions and Additions
SWEET PAPRIKA: Opt for smoked paprika if you want a smokier profile. To add a touch of heat, consider substituting with a pinch of cayenne pepper.
CHICKEN BREAST CUTLETS: If you can’t find thin cutlets, you can butterfly thicker chicken breasts to create your own. This way, you’ll still achieve that perfect sear.
FRESH HERBS: Don’t hesitate to experiment with different herbs, such as oregano, tarragon, or even a touch of basil. Each will lend its own unique character to the dish.
CHICKEN BROTH: Enhance the sauce’s complexity by swapping a portion of the chicken broth with white wine. The subtle acidity of the wine will elevate the overall flavor profile.
How To Make This Pan-Seared Chicken Recipe
Let’s have a look at the step-by-step process of making this tender, juicy chicken on the stovetop.
STEP ONE: Combine the sweet paprika, salt, and black pepper in a small bowl.
STEP TWO: Lay out the four chicken cutlets onto a clean plate and sprinkle both sides of the chicken with the spice blend.
OUR RECIPE DEVELOPER SAYS
A large 12-inch skillet was used for this recipe. If your skillet is not that large, you may need to cook your chicken in two batches to ensure that you do not overcrowd your pan and that you can get a nice golden brown sear on each chicken cutlet.
If you try to put too much chicken in a smaller pan, you will end up steaming your chicken and not browning/searing it.
STEP THREE: Heat a large 12-inch, heavy-duty skillet over medium-high heat. Add the olive oil. Once the oil is hot, place the seasoned chicken cutlets into the skillet and let chicken cook and brown for 5-6 minutes.
Flip the chicken over and cook on the second side for an additional 4-6 minutes or until cooked through. A meat thermometer inserted into the thickest part of the chicken should read 165°F.
PRO TIP:
Resist the urge to move your chicken around while it is cooking. Leaving your chicken breast alone helps to ensure that you can get a beautiful pan-seared crust on your chicken.
STEP FOUR: Remove the pan-seared chicken from the skillet and place it onto a plate, lightly covered with aluminum foil, to rest while making the herb sauce.
STEP FIVE: Turn the heat to the skillet down to medium-low and add the minced garlic, chopped fresh thyme leaves, and finely chopped fresh rosemary leaves.
Stir the herbs into the olive oil and allow them to cook and soften for 1-2 minutes or just until the garlic becomes fragrant.
STEP SIX: Add the chicken broth to the skillet and allow the broth and herbs to bubble and simmer for five minutes or until the liquid has reduced by half. Whisk in the unsalted butter and turn off the heat to the skillet.
STEP SEVEN: Place the pan-seared chicken back into the skillet with the herb sauce and gently spoon the sauce over the surface of the pan-seared chicken cutlets.
STEP EIGHT: Remove the herb-coated, pan-seared chicken from the skillet and slice each chicken cutlet into strips, then place the sliced pan-seared chicken onto a serving plate.
Spoon additional herb sauce over the sliced chicken for added flavor and moistness. You can garnish with a sprinkle of additional fresh thyme leaves if desired.
How To Serve
We’ve got a few ideas on how to serve this delicious chicken dish.
Create an exquisite dining experience by serving your pan-seared chicken alongside a medley of roasted vegetables. The tender chicken’s rich flavors complement the earthiness of the vegetables, while the herb sauce ties everything together.
Transform your pan-seared chicken into an elegant salad by slicing it thinly and arranging it atop a bed of fresh greens. The herb-infused chicken will shine amidst the vibrant colors and textures of the salad components.
Elevate your pasta night with a pan-seared chicken pasta dish. Toss the sliced chicken with al dente pasta and a touch of olive oil, allowing the herb sauce to coat each strand.
Create a delectable sandwich by placing slices of pan-seared chicken between two pieces of crusty bread. Add our tomato cucumber salad and condiments for a sandwich that’s bursting with flavor.
Our Tuscan chicken and lemon chicken are two more ways to prepare chicken on the stovetop for an easy meal that the whole family will love.
MORE CHICKEN RECIPES
Storage
We have a few tips to help you store leftovers of this pan-seared chicken dish to enjoy later.
MAKE AHEAD: If you’re planning ahead, you can prepare the spice blend and chop the herbs in advance. This way, the cooking process becomes even quicker when you’re ready to make the dish.
IN THE FRIDGE: Store any leftover pan-seared chicken breasts in an airtight container in the fridge for up to two days. Reheat gently on the stovetop to maintain its juicy texture.
IN THE FREEZER: For longer storage, freeze the cooked chicken in an airtight container for up to two months. Thaw in the refrigerator before reheating.
REHEATING: Whether in the fridge or freezer, reheat the chicken on the stovetop over medium heat. Add a touch of butter and chicken broth to prevent dryness.
Why We Love This Recipe
QUICK PREP TIME: In just about 30 minutes, you can create a dish that looks and tastes like it took a lot of time in the kitchen.
FLAVOR: The balance of sweet paprika, thyme, and rosemary creates a combination of flavors that delight your taste buds.
EASY TO MAKE: This dish’s pan-seared crust and herb-infused sauce come together in a presentation that’s nothing short of elegant.
This easy pan-seared chicken recipe is a testament to simplicity. It transforms everyday ingredients into a dish that’s both elegant and accessible, making it a recipe that’s bound to become a staple on your dinner table.
Frequently Asked Questions
Can I use dried herbs instead of fresh ones?
Absolutely! Remember that dried herbs are more potent, so use about half the amount indicated for fresh herbs.
Can I use bone-in chicken for this recipe?
While bone-in chicken can work, boneless skinless cutlets cook more quickly and evenly, resulting in a better sear.
How can I prevent the chicken from becoming dry?
Make sure not to overcook the chicken. Use a meat thermometer to ensure the internal temperature reaches 165°F without going beyond.
Can I substitute the sweet paprika with a spicier variety?
Experiment with different paprika types to tailor the dish’s heat to your liking.
What’s the best way to slice the pan-seared chicken for serving?
Allow the chicken to rest before slicing it against the grain. This will help maintain its juiciness.
Can I use chicken thighs instead of chicken breast?
While this recipe is tailored for chicken breast, you can certainly adapt it for thighs. Adjust cooking times accordingly.
Can I make the herb sauce in advance?
While the sauce is best made fresh, you can prepare the chopped herbs and minced garlic in advance for quicker assembly.
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Pan-Seared Chicken
Pan-seared chicken combines tender boneless skinless chicken breast cutlets with a delicate blend of sweet paprika, aromatic herbs, and a rich herb sauce for a quick and flavorful dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 thin boneless skinless chicken breast cutlets (1½ pounds – ½-¾ inch thick)
- 3 tablespoons olive oil
- 2 teaspoons minced fresh garlic
- 2 teaspoons chopped fresh thyme leaves, plus additional for garnish
- ½ teaspoon finely chopped fresh rosemary leaves
- ¾ cup chicken broth
- 2 tablespoons unsalted butter
Instructions
- Combine the sweet paprika, salt, and black pepper in a small bowl.
- Lay out the four chicken cutlets onto a clean plate and sprinkle both sides of the chicken with the spice blend.
- Heat a large 12-inch, heavy-duty skillet over medium-high heat. Add the olive oil. Once the oil is hot, place the seasoned chicken cutlets into the skillet and allow them to cook and brown for 5-6 minutes. Flip the chicken over and cook on the second side for an additional 4-6 minutes or until cooked through. A meat thermometer should read 165°F.
- Remove the pan-seared chicken from the skillet and place it onto a plate, lightly covered with aluminum foil, to rest while making the herb sauce.
- Turn the heat to the skillet down to medium-low and add the minced garlic, chopped fresh thyme leaves, and finely chopped fresh rosemary leaves. Stir the herbs into the olive oil and allow them to cook and soften for 1-2 minutes or just until the garlic becomes fragrant.
- Add the chicken broth to the skillet and allow the broth and herbs to bubble and simmer for 5 minutes or until the liquid has reduced by half. Whisk in the unsalted butter and turn off the heat to the skillet.
- Place the pan-seared chicken back into the skillet with the herb sauce and gently spoon the sauce over the surface of the pan-seared chicken cutlets.
- Remove the herb-coated, pan-seared chicken from the skillet and slice each chicken cutlet into strips, then place the sliced pan-seared chicken onto a serving plate. You can spoon additional herb sauce over the sliced chicken for added flavor and moistness. You can garnish with a sprinkle of additional fresh thyme leaves if desired.
Notes
- If you can not find a four-pack of thin boneless skinless chicken breast cutlets, you can cut two larger and thicker cutlets in half lengthwise to use. You can also ask your butcher to cut you four equal-sized thin cutlets.
- A large 12-inch skillet was used for this recipe. If your skillet is not that large, you may need to cook your chicken in two batches to ensure that you do not overcrowd your pan and that you can get a nice golden brown sear on each chicken cutlet.
- If you try to put too much chicken in a smaller pan, you will end up steaming your chicken and not browning/searing it.
- Resist the urge to move your chicken around while it is cooking. Leaving your chicken breast alone helps to ensure that you can get a beautiful pan-seared crust on your chicken.
Nutrition
Calories: 1695kcal | Carbohydrates: 3g | Protein: 194g | Fat: 97g | Saturated Fat: 27g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 49g | Trans Fat: 1g | Cholesterol: 642mg | Sodium: 4034mg | Potassium: 3461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2154IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 5mg
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