A simple basic that I should have mastered long before now, but I am such a fan of chicken thighs, I rarely buy the breasts because I tend to overcook them. After too many sawdust dry dinners, I googled the perfect juicy pan-seared recipe. This is now my go-to for a quick, light dinner, or sliced chicken for a salad.
Ingredients
- 2 boneless chicken breasts
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- olive oil
Instructions
- Pound the chicken if necessary to an even thickness.
- Mix the spices in a bowl.
- Pat the chicken dry then sprinkle the spices mix on the chicken.
- Heat a tablespoon of oil in a skillet on medium. Let the oil get hot; the chicken should sizzle when it hits the pan. Do not move the chicken for 2 minutes. Then flip and cook for 2 minutes more. Again, don’t move around, let it sear.
- Put a cover on the skillet and cook 5 minutes. If you have a meat thermometer, check it after 4 minutes to ensure it doesn’t exceed 165 at the thickest part.
- After 5 minutes, remove the pan from heat, and let rest with the cover on for at least 2-3 minutes.
- Slice and serve with pan drippings.