EASY PAN-SEARED CHICKEN BREASTS
Easy Pan-Seared Chicken is easily prepared in one frying pan or skillet with a crispy crust and tons of flavor from your own mix of Italian seasonings.
Provided by Cassie Marshall
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Flatten or butterfly the chicken breasts using a couple of sheets of saran wrap and a heavy skillet or the side of a meat tenderizer and pat dry with kitchen paper towels.
- Combine your dry ingredients with whichever dried Italian seasonings you have or want, we recommend oregano, basil, red pepper flakes, rosemary, and thyme.
- Using your fingers or some tongs dredge the breasts through the dry flour mixture and shake to remove the excess, if you want to ensure total coverage you can add your dry mixture and breasts into a plastic bag and shake well to coat.
- Heat your skillet over a medium-high heat for a couple of minutes and then add your olive oil to the hot skillet.
- Add your dredged chicken to the skillet and cook for 3-4 minutes unturned to allow the crust to form, flip and again cook for 3-4 minutes until both sides have a beautiful golden brown crust on the outside.
- Turn down the heat and add your knob of butter to the pan. Once melted baste the chicken breast with the juices for a minute on each side.
- Remove chicken from the pan and serve with warm rice and lightly steamed vegetables.
Nutrition Facts : Calories 254 kcal, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 713 mg, Carbohydrate 13 g, Protein 25 g, ServingSize 1 serving
PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
PAN SEARED CHICKEN BREAST
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
SEARED AND STEAMED CHICKEN
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees. Place the oil or butter in a 12-inch skillet, and turn the heat to medium-high. After about 2 minutes, when the oil is hot or the foaming from the butter has subsided, season the chicken breasts well with salt and pepper and place them in the skillet, smooth (skin) side down. Turn the heat to high, and cook about a minute, until the chicken begins to brown. Turn the heat to medium, and cover the pan.
- Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes. To minimize the spattering, quickly uncover the skillet, and remove the chicken to a plate. Place the plate in the warm oven.
- Over high heat, add the wine, stock or water to the pan, and stir and scrape to release any bits of chicken that have stuck to the pan. When the liquid has reduced by about half, add the tomatoes, and cook, stirring occasionally, for about a minute. Add the capers, olives and all but 1 tablespoon of the parsley, and cook a minute more, stirring occasionally. Return the chicken to the sauce and turn once or twice. Sprinkle with the remaining parsley, and serve.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 2 grams, TransFat 0 grams
More about "seared and steamed chicken recipes"
PERFECT PAN-SEARED CHICKEN BREASTS RECIPE | COOKING LIGHT
From cookinglight.com
Total Time 53 minsCalories 244 per serving
PAN SEARED CHICKEN BREAST (SO JUICY!) - WHOLESOME YUM
From wholesomeyum.com
5/5 (21)Calories 318 per servingCategory Main Course
PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE
From myrecipes.com
CHINESE STEAMED CHICKEN RECIPE - CHINA SICHUAN FOOD
From chinasichuanfood.com
JUICY PAN SEARED CHICKEN BREAST - FIT FOODIE FINDS
From fitfoodiefinds.com
PAN SEARED CHICKEN THIGHS - FEELGOODFOODIE
From feelgoodfoodie.net
SEARED AND STEAMED CHICKEN BREASTS RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Condé Nast
7 HEALTHY RECIPES FROM TOM BRADY'S FORMER CHEF
From menshealth.com
SEARED CHICKEN & GRAINS SALAD MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CHINESE NEW YEAR RECIPE: STEAMED VEGETABLE OR CHICKEN …
From rediff.com
PAN SEARED CHICKEN BREAST | THE COZY APRON
From thecozyapron.com
PAN SEARED CHICKEN BREAST RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
HOW TO MAKE THE BEST SEARED CHICKEN - WHATSINTHEPAN
From whatsinthepan.com
PAN SEARED BONELESS CHICKEN BREASTS - A FAMILY FEAST®
From afamilyfeast.com
SKILLET CHICKEN WITH SEARED AVOCADOS RECIPE | MYRECIPES
From myrecipes.com
PERFECT PAN SEARED CHICKEN THIGHS WITH PAN SAUCE - 40 APRONS
From 40aprons.com
LEMON PEPPER CHICKEN RECIPE - COOKING CLASSY
From cookingclassy.com
10 BEST PAN SEARED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
STEAMED CHICKEN RECIPE | PBS FOOD
From pbs.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love