This pan seared hen breast comes out irresistibly seasoned with a golden brown crust and a juicy, tender inside! Listed here are all our ideas and methods to this household favourite—serve it with a number of sides, or add to salads, tacos rice bowls, and extra.
Why we love this recipe
What Alex and I flip to most frequently for dinners, we discover, are essentially the most primary go-to strategies. Sure, we love a very good Tuscan hen or hen piccata. However we’ve made this pan seared hen breast extra instances than we are able to depend!
It comes out golden seared and juicy on the within, seasoned with our favourite mix of spices. We use it for all the things and our household inhales it! (Actually.) We like including rice or orzo, or slicing it and including it to Caesar salad, hen pasta salad, or energy bowls! It’s so versatile and you may make it in quarter-hour.
Elements for pan seared hen breast
You’ll want only a handful of substances for this recipe, and out of doors of the hen, you doubtless have them readily available in your pantry:
- Rooster breast: Purchase natural hen if in any respect attainable. Search for boneless skinless hen breasts, or cutlets if attainable. In the event you can’t discover cutlets, you’ll be able to butterfly them by slicing them in half horizontally.
- Olive oil: Olive oil is our cooking oil of alternative, and it infuses scrumptious taste into the seared hen.
- Spices: A customized mix of equal elements garlic powder, onion powder, smoked paprika, and dried oregano add huge savory taste to the hen breasts.
Steps for pan seared hen breast
The essential steps for pan seared hen breast are easy. Butterflying the hen breast earlier than you cook dinner it’s important for even cooking and getting a juicy, tender texture (or you should purchase it in cutlets). In the event you’re prepared, bounce to the recipe under for actual portions.
Step 1: Butterfly the hen (if not in cutlets) by slicing in half horizontally, then opening it up and slicing alongside the fold to separate the 2 halves. Pat it dry and season with salt. In a small bowl, combine the seasonings and sprinkle on either side of the hen.
Step 2: Add olive oil to a big skillet and warmth over medium warmth. Add the hen and cook dinner till browned on either side, 3 to five minutes per facet. When the inner temperature is 165°F, take away to a plate and relaxation for five minutes.
Step 3: Slice into strips if desired, then serve.
Tip
That is our favourite hen recipe as a result of it comes collectively in simply quarter-hour and also you don’t want to fireplace up a grill! Substitute it for grilled hen in recipes like a Rooster Pesto Sandwich or a Grilled Rooster Salad.
Methods to serve pan seared hen breast
This seared hen is so versatile. You may eat it as a fundamental with a number of easy facet dishes, or in salads, bowl meals, tacos, sandwiches, and so forth. Certainly one of my favourite issues to order at a restaurant is a salad and including hen to make it a fundamental dish: that is your means to try this at residence!
- Add a easy facet like basil rice, cilantro lime rice, seasoned quinoa, orzo, or couscous.
- Add a inexperienced salad like arugula salad, kale salad, or chopped salad,
- Make a fundamental dish salad by serving it sliced over Caesar salad, apple salad, or Mediterranean salad.
- Add it to bowls like a burrito bowl, energy bowl, rice bowl, or farro bowl.
- In sandwiches or tacos like a hen pesto sandwich or hen tacos.
Storing leftovers
Leftover cooked hen shops for 3 to 4 days refrigerated. It’s finest eaten instantly after cooking, nevertheless it works made forward too. Reheat it in a skillet on the stovetop for a minute or two over medium warmth earlier than serving.
Dietary notes
This pan seared hen breast recipe is gluten-free and dairy-free.
Incessantly requested questions
A heavy-bottomed skillet, reminiscent of forged iron or chrome steel, is good for pan-searing hen. These pans retain warmth effectively, permitting for a constant sear and stopping the hen from sticking.
Sure, utilizing oil is important for pan-searing hen. It helps forestall the hen from sticking to the pan, promotes even browning, and contributes to a crispy, flavorful crust.
By no means cowl hen whereas pan-searing! Protecting the pan will lure steam, stopping the hen from growing a crispy crust.
A couple of issues: be sure to butterfly it earlier than cooking or purchase cutlets! This ensures even cooking. Use a meat thermometer to make sure it reaches the right inside temperature of 165°F (74°C), and don’t cook dinner it past that. Let the hen relaxation for five minutes after cooking to permit the juices to redistribute.
- 2 boneless skinless hen breasts or 4 cutlets (about 1 pound, natural if attainable)
- 1 to 1 ¼ teaspoons kosher salt
- ½ teaspoon every garlic powder, onion powder, dried oregano, and smoked paprika
- Freshly floor black pepper
- 2 tablespoons olive oil
- In the event you purchase the hen as breasts that aren’t already butterflied or in cutlets, butterfly the hen by inserting your hand excessive of every hen breast and utilizing a pointy knife to fastidiously slice the breast horizontally, leaving the sting intact so it may well open up like a ebook. Unfold the breast like a ebook, then reduce alongside the fold to separate the 2 halves.
- Pat the hen dry with a paper towel and sprinkle on either side with the kosher salt (use 1 ¼ teaspoons if the hen is nearer to 1 ½ kilos). In a small bowl, combine the garlic powder, onion powder, oregano, smoked paprika, and some grinds of black pepper, then sprinkle over the hen.
- Add the olive oil to a big chrome steel or forged iron skillet and warmth over medium excessive warmth. Add the hen and cook dinner for 3 to five minutes per facet, till browned on either side. When the inner temperature is 165°F or the middle is now not pink, take away to a plate. Relaxation 5 minutes earlier than slicing (if desired) and serving. Leftovers last as long as 3 days refrigerated.
- Class: Foremost dish
- Methodology: Stovetop
- Delicacies: Rooster
- Weight loss program: Gluten Free