The recipe for boneless, skinless chicken breast is a quick and easy way to cook healthy, delicious, juicy, and tender chicken breast. You’ll save time, money, and calories by baking or air frying chicken instead of frying it, and it’s perfect for a busy weeknight meal. Just a few simple ingredients and few minutes on the stove are all it takes to cook chicken breast on the stovetop.
Salt and pepper and Cajun seasoning were used to season the chicken pieces, but you can use any seasoning that you like. When they were golden brown and cooked through, I seared them in a hot skillet with olive oil and butter.
Chicken Breast Seasoning
You can add seasoning and spices to chicken to make it take on the flavor of whatever you season it with. If you want to season chicken breast other than with salt and pepper, you can use homemade seasoning mix or store-bought mix.
In addition to paprika (smoked or regular), onion and garlic powder, cumin, parsley, and Herbs de Provence, my favorite dry rub seasoning includes Italian seasoning and herbal spicing.
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How To Cook Perfect Pan-seared Chicken Breast
So that chicken breasts are cooked evenly and at the same time, cook them at similar sizes. Overcrowding the pan will prevent the chicken from being cooked perfectly and resulting in a nice golden brown sear. The chicken will steam if the pan is overcrowded, so you won’t get the beautiful sear.
Adding a nice sear to the chicken will be easier if the pan is very hot before adding the chicken.
Be generous with the seasoning on all sides of the chicken, as this will help it become more flavorful and juicy. During cooking, do not move the chicken around too much during the process and cook it on medium heat. On high heat, the chicken cooks on the outside and is raw on the inside, while on low heat, it takes longer to cook and may steam instead of sear.
As a result, it might also overcook, causing it to become dry and tough. You just need to cook it until it is almost done. When the carryover heat is turned off, the chicken will continue to cook. It is considered cooked through when the internal temperature of the chicken breast reaches 165F/74C. A meat thermometer is the best tool for determining this.
Allow the chicken to rest for no less than five minutes before slicing into it. By doing this, all the juices can be redistributed back into the meat so that it is nice and juicy. As a result of these tips, now let’s see how to cook chicken breast in a pan!
Ingredients
Here is a simple chicken breast recipe that requires only a few ingredients. Cajun spice can be swapped for any seasoning of your choosing if that’s not your thing.
- Butter
- Olive oil
- Fresh parsley
- Boneless skinless chicken breasts
- Cajun seasoning
- Salt and black pepper
Directions
With a paper kitchen towel, pat dry any unnecessary fat or hanging fats that are on the chicken.
Using salt, pepper, and Cajun seasoning, season the chicken on a plate. Continue flipping and cooking the chicken on the other side.
Olive oil should be heated over medium-high heat in a large skillet. For a golden brown sear, carefully add the chicken breasts to the pan after the oil is shimmering hot. Cook for 6-7 minutes per side without moving them. You shouldn’t have to worry about it sticking when flipping it.
After flipping the chicken once, cook for another 5-6 minutes, then add the butter to the pan and stir it around to melt it. Using a spoon, spoon the melted butter over the chicken breasts while tilting the pan to one side.
The meat needs to reach an internal temperature of 165 F/74 C after adding chopped parsley. After 5 minutes, remove the skillet from the heat and allow it to rest. Combine your favorite sides with the dish and serve immediately. Thanks for reading!
Tips
It is possible to cook a fairly large chicken breast evenly and simultaneously by cutting it into cutlets. Additionally, you may pound the chicken flat to your desired thickness. Make sure the cooking time is adjusted according to the thickness of the chicken.
If you are cooking chicken, you can use a splatter screen to avoid oil splatter. By steaming the chicken, it will also be kept from drying out during the cooking process.
A lower heat will prevent the chicken from getting too dark in color if it’s cooking too quickly.
What You Need To Know About Storing Leftovers
Keep leftovers refrigerated for up to four days if you have them in an airtight container. In addition to preserving it for up to three months, you can also freeze it. You can reheat frozen chicken in the air fryer, microwave, or stovetop by adding a splash of chicken broth or water after it has thawed overnight in the refrigerator.
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How To Cook Chicken Breast In Pan
You will learn how to cook chicken breasts in a pan to perfection by following the steps in this tutorial. The bland, dry chicken breasts of the past are over, and hello to the juicy, flavorful chicken of the future. With this pan-seared stovetop chicken breast, you will change your mind forever, the process is easy, the meat is juicy, tender, and buttery, and it's so easy!
Ingredients
- 30 g unsalted butter
- 2 Tablespoons olive oil
- 1 Tablspoon Cajun seasoning
- Salt and black pepper
- 3 boneless skinless chicken breasts
- Fresh parsley chopped
Instructions
Prepare the chicken by removing any unwanted fats and patting it dry with a paper kitchen towel.
Using salt, pepper, and Cajun seasoning, season the chicken on a plate. Reverse the process and flip the chicken again.
A large skillet with olive oil is heated over medium-high heat. Cook the chicken breasts for 6-7 minutes per side in shimmering oil without moving them for a nice golden brown finish. You shouldn't experience any sticking when flipping it.
After cooking the chicken for 5-6 more minutes, flip it once and move the butter around the pan so that it melts easily. Stir the butter for a few seconds over the chicken breasts once it has melted.
Put the chicken on a plate and sprinkle with chopped parsley. Leave it for at least five minutes to rest. Add your favorite side to the dish and serve immediately.
Notes
We have provided an estimated nutrition label based on an online nutritional calculator. The amount you need will depend on the type of ingredients you use and the brand you choose. In no event is thedinnerbite.com responsible for anything you might lose or damage as a result of relying on nutrition information.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 212Total Fat: 15gSaturated Fat: 5gTrans Fat: 0.3gCholesterol: 70mgSodium: 99mgCarbohydrates: 0.01gSugar: 0.01gProtein: 18g
