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Author: Admin | 2025-04-27
Color to the chicken.Hot oil ensures easier cooking. The oil should be HOT before adding chicken to the pan.Don’t move the chicken too soon. Let it cook undisturbed for a few minutes to develop that golden delicious crust.Cook uncovered to prevent chicken from steaming.Should you coat chicken in flour before searing?My recipe does not require using flour to achieve a perfect sear, but it's still a great option, and here's why. A light coating (just 2 tablespoons for 4 chicken breasts) helps create a more golden-brown crust and a better sear. It also adds a delicate crunch without making the chicken overly heavy. The flour helps absorb surface moisture from the chicken, allowing it to sear rather than steam. You can use all-purpose flour or 1-to-1 (measure-for-measure) gluten-free flour.Storage & Reheating InstructionsRefrigerator: Store cooked chicken in an airtight container for up to 5 days.Freezer: Freeze in a sealed container or freezer bag for up to 2 months. Wrap each piece in plastic wrap before storing to avoid freezer burn.Stovetop: The absolute best way to keep that breast juicy! Heat a little oil or butter in a pan over medium heat and warm the chicken for 2-3 minutes per side until heated through.Oven: Place chicken on a baking sheet, cover with foil, and bake at 350°F (175°C) for 10-15 minutes.Air Fryer (For extra crispiness): Heat at 350°F for 3-5 minutes.Microwave (Quick but may dry out): Cover with a damp paper towel and microwave in 30-second bursts until warmed through. Want to master the perfect way to pan-sear chicken breasts so they’re juicy, tender, and packed with flavor? This foolproof recipe comes together in just 15 minutes with a single pan!Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Course Main CourseCuisine American Servings 4 servingsCalories per serving 223 kcal1 teaspoon paprika1 teaspoon dried oregano1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon coarse kosher salt½ teaspoon black pepper2 large chicken breasts skinless and boneless, sliced in half longways (about 1.5 lbs)1 tablespoon avocado oil2 tablespoons unsalted butter2 garlic cloves minced⅛ cup low-sodium chicken stock1 teaspoon lemon juice4 sprigs fresh thyme1 tablespoon fresh parsley choppedIn a bowl add the paprika, oregano, garlic powder, onion powder, salt, and pepper. Mix until the seasonings are mixed together.Coat both sides of the chicken with the seasonings.In a large skillet over medium heat add the avocado oil. Allow it to get hot which will take 1-2 minutes.Add the chicken to the skillet.Cook for 4 minutes.Flip the chicken over and cook for an additional 3-7 minutes or until the juices run clear. You want an internal temperature of 165° F.To the skillet with the chicken add the unsalted butter and minced garlic. Cook for 1-2
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