Need to grasp the proper option to pan-sear hen breasts so that they’re juicy, tender, and filled with taste? This simple, foolproof, completely examined recipe comes collectively in simply Quarter-hour utilizing just one pan!
Why This Recipe
Typically, all you want is a reliable recipe for easy but completely pan-seared hen. Whether or not you are including protein to a salad or a meatless pasta, my technique ensures golden, juicy, and flavorful hen breasts with a pleasant golden sear—tender each time, by no means dry.
Skinless boneless hen breasts are seasoned with a flavorful mix of paprika, oregano, garlic powder, onion powder, salt, and pepper, then seared till golden and cooked by. You’ll then add butter and garlic to the skillet, adopted by hen inventory, lemon juice, and contemporary thyme to create a lightweight, easy, but flavor-packed pan sauce.
Recipe Highlights
- Prepared in simply Quarter-hour with one pan—excellent for busy weeknights or last-minute friends.
- Easy method creates crispy, golden-brown hen that appears and tastes restaurant-quality.
- Seasoned with pantry staples and cooked over excessive warmth to lock in moisture.
- Nice for meal prep or as a protein increase for salads, pasta, rice, or potatoes.
Components & Substitutions
- Skinless, boneless hen breasts – I used 2 giant ones, sliced in half horizontally. You can too use skinless, boneless hen thighs.
- Seasonings (paprika, oregano, garlic powder, onion powder, salt, pepper) – That is the proper mix that provides each taste and coloration. Swap oregano for thyme or Italian seasoning, and use smoked paprika for a bolder taste.
- Avocado Oil – Excellent for high-heat cooking. Swap avocado oil for high-heat olive, vegetable, canola oil or ghee.
- Pan sauce elements – For the pan sauce, I take advantage of butter (salted or unsalted), contemporary minced garlic (or garlic powder instead), and lemon juice (lime works simply as effectively) to create a lightweight, flavorful end for pan-seared hen.
- Rooster inventory– Substitute with vegetable inventory or white wine.
- Recent herbs – I used contemporary thyme to infuse the pan sauce with taste and completed the dish with chopped parsley. Be at liberty to swap in no matter you could have available, like basil, rosemary, oregano, marjoram, and even cilantro.
Suggestions for Excellent Pan-Seared Rooster Breasts
- Pat hen dry earlier than seasoning. If utilizing thawed frozen hen, guarantee it is totally thawed and blot away extra moisture with paper towels.
- Use thinner cuts. Utilizing a pointy knife, rigorously slice every giant hen breast horizontally from one facet to the opposite, retaining the knife parallel to the slicing board. Or, use smaller hen breasts, or boneless thighs as a substitute of halving giant breasts, adjusting the cooking time as wanted.
- Use the proper pan. A forged iron skillet will give an incredible golden coloration to the hen.
- Sizzling oil ensures simpler cooking. The oil must be HOT earlier than including hen to the pan.
- Don’t transfer the hen too quickly. Let it prepare dinner undisturbed for a couple of minutes to develop that golden scrumptious crust.
- Prepare dinner uncovered to stop hen from steaming.
Do you have to coat hen in flour earlier than searing?
My recipe doesn’t require utilizing flour to attain an ideal sear, but it surely’s nonetheless an incredible choice, and here is why. A light-weight coating (simply 2 tablespoons for 4 hen breasts) helps create a extra golden-brown crust and a greater sear. It additionally provides a fragile crunch with out making the hen overly heavy. The flour helps soak up floor moisture from the hen, permitting it to sear reasonably than steam. You should use all-purpose flour or 1-to-1 (measure-for-measure) gluten-free flour.
Storage & Reheating Directions
- Fridge: Retailer cooked hen in an hermetic container for as much as 5 days.
- Freezer: Freeze in a sealed container or freezer bag for as much as 2 months. Wrap each bit in plastic wrap earlier than storing to keep away from freezer burn.
- Stovetop: The very best option to preserve that breast juicy! Warmth somewhat oil or butter in a pan over medium warmth and heat the hen for 2-3 minutes per facet till heated by.
- Oven: Place hen on a baking sheet, cowl with foil, and bake at 350°F (175°C) for 10-Quarter-hour.
- Air Fryer (For further crispiness): Warmth at 350°F for 3-5 minutes.
- Microwave (Fast however could dry out): Cowl with a moist paper towel and microwave in 30-second bursts till warmed by.
Pan-Seared Rooster Breasts
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Components
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 2 giant hen breasts skinless and boneless, sliced in half longways (about 1.5 lbs)
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- ⅛ cup low-sodium hen inventory
- 1 teaspoon lemon juice
- 4 sprigs contemporary thyme
- 1 tablespoon contemporary parsley chopped
Directions
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In a bowl add the paprika, oregano, garlic powder, onion powder, salt, and pepper. Combine till the seasonings are blended collectively.
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Coat either side of the hen with the seasonings.
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In a big skillet over medium warmth add the avocado oil. Enable it to get scorching which is able to take 1-2 minutes.
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Add the hen to the skillet.
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Prepare dinner for 4 minutes.
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Flip the hen over and prepare dinner for an extra 3-7 minutes or till the juices run clear. You need an inner temperature of 165° F.
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To the skillet with the hen add the unsalted butter and minced garlic. Prepare dinner for 1-2 minutes transferring the garlic and butter across the pan.
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Add the hen inventory, lemon juice, and contemporary thyme. Prepare dinner for 1-2 minutes. Flip the hen over to get it coated and to get all of the elements integrated collectively.
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Take away the skillet from the warmth.
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Prime the hen with parsley.
Vitamin
Find out how to pan-sear hen breasts (step-by-step pictures)
Combine paprika, oregano, garlic powder, onion powder, salt, and pepper. Coat hen evenly.
Warmth avocado oil in a skillet over medium warmth. Sear hen for 4 minutes per facet till juices run clear (165°F inner temp).
Add butter and garlic, sauté 1-2 minutes. Stir in hen inventory, lemon juice, and thyme, cooking briefly. Flip hen to coat. Take away from warmth, garnish with parsley, and serve.
Serving Strategies
- Creamy mashed potatoes make the proper facet for hen, absorbing the flavorful pan sauce. Attempt my garlic parmesan mashed potatoes. For decrease carb choice, make cauliflower “mashed potatoes.”
- Steamed rice, quinoa, or cauliflower rice– are additionally nice for absorbing the juices from pan-seared hen breasts. You can too strive my cilantro-lime black bean rice or sun-dried tomato and basil rice.
- Roasted greens—whether or not air-fried or oven-roasted—make an ideal facet for hen. Attempt Brussels sprouts, broccoli, bell peppers, or zucchini – they are going to add taste, texture, and coloration to your plate. You possibly can strive my roasted broccoli and candy potatoes or oven-roasted bacon and cheese asparagus.
- Combined inexperienced salad – Toss collectively contemporary greens with a lemon French dressing, or discover a few of my favourite salads: apple spinach salad or creamy tomato cucumber lettuce salad with bacon.
- Zucchini noodles – Nice with a squeeze of lemon and Parmesan. Plus, it is an effective way to get some veggies in!
- Pasta is a basic facet to pan-seared hen. If you happen to’re a fan of my recipes, you realize that pasta is my #1 love, and I’ve fairly a set of wonderful pasta recipes. I like to recommend creamy garlic parmesan orzo with peas or creamy sun-dried tomato and mushroom pasta. For non-creamy choice, strive my Mediterranean-style spinach and tomato pasta.
- Risotto is one other nice facet, similar to this genuine sun-dried tomato risotto.
Often Requested Questions
How do I preserve the hen from drying out?
Don’t overcook it! Use a meat thermometer and take away the hen when it reaches 165°F (74°C). Let it relaxation for five minutes earlier than slicing to maintain it juicy.
Can I take advantage of frozen hen breasts?
Totally thaw the hen within the fridge in a single day. Use paper towels to completely dry it, eradicating any extra moisture. This step is crucial for reaching a golden, crispy sear as a substitute of steaming the hen.
What’s one of the best pan to make use of?
A forged iron skillet is greatest for a crispy sear, however a chrome steel or non-stick pan additionally works. Simply ensure it’s scorching earlier than including the hen.
How do I do know when the hen is totally cooked?
The simplest method is to make use of a thermometer (165°F inner temp). If you happen to don’t have one, slice into the thickest half—if the juices run clear and there’s no pink, it’s performed.
Can I take advantage of hen thighs as a substitute?
Completely! Thighs have extra fats, so that they’ll be even juicier. Use skinless, boneless hen thighs and alter cooking occasions if wanted.
