Pan-seared chicken breasts- crispy, salty, and full of flavor. Perfect for topping a salad, pasta, or with rice. It is an easy to prepare protein, ready to add flavor and nutrition to your next dish.
Tired of dry chicken breast and thigh? With a few simple hacks, you can have delicious, juicy chicken to top your favourite salads, pasta, and basically anything else.
Several years ago I either baked chicken or used a slow cooker, neither of those are bad options, but I wanted was chicken that was popping with flavor and crispy.
Kimi Harris of the Nourishing Gourmet has been one of my go-to’s for years on how to make healthy food that was a bit more elevated. Her technique is always spot on because she loves good food made right.
I fell in love with her simple 3-Ingredient teriyaki chicken years ago to the point that I don’t make my own slow cooker recipe nearly as often. Both have their merits but it’s hard to say no to crispy chicken.
Kimi’s method has inspired many of my own recipes on her site and on here, like my pan-fried Thai chicken thighs and pesto pasta with pan seared chicken.
Why is pan-seared chicken is a favourite in my house?
- It’s easy to prepare.
- Full of flavor.
- So satisfying.
I don’t know about you, but I don’t like to turn my oven on in the summer which means I am going to use my stovetop as often as I can. This chicken fits the bill. When you are short on time this chicken comes into play as well. What about if you want to impress people with flavor? This is your go-to.
Pan-seared chicken is full of umami. Seriously. Salt, fat, and heat, (acid if you are making teriyaki) are the building blocks for creating flavor. Isn’t it amazing that such simple things are the essentials for good food? It’s not about truffle oils and smoked salt, even though those are delicious, it’s all about using basic technics and ingredients that people across the world have in common.
Don’t feel like using breast meat? Thighs are amazing too. I prefer breasts most of the time but that’s just me. The method is the same.
Seared or fried? The terms for recipes like this seem to be used interchangeably so I chose to use seared. No matter what you call it, this chicken has a place in your arsenal of easy to prepare foods that everyone loves.
Pan-Seared Chicken Breasts (or Thighs)
1 lb chicken breast or thigh
1 teaspoon unrefined salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil or refined coconut oil
- Cut the chicken breasts in half lengthwise. Then cut in half. If you are using thighs you can simply cut lengthwise.* Sprinkle each side with salt and pepper. If desired put back in the fridge for up to 4 hours. This will help hold more of the moisture in.
- Heat a large cast-iron skillet over medium heat. Once you feel the heat radiating from the skillet, add the oil and swirl it around until the surface of the skillet is covered. Add a few pieces of chicken at a time. Don’t overcrowd the skillet. Cook for about 3-4 minutes per side. You want the chicken to be lightly brown on the bottom before you flip it over.
- Continue to cook the remaining chicken. Cut one piece of chicken to ensure that it is cooked through. Set aside and allow the chicken to continue to rest for about 5 minutes before slicing.
- *Instead of slicing for slightly thinner chicken, you can pound the chicken flat. For chicken breast slice in half, thigh can be left whole. Then place the chicken between parchment paper and pound with the flat side of a meat mallet until they are a 1/4 inch thick.
Pan-seared Chicken Breasts (or Thighs)
Prep
Cook
Inactive
Total
Yield 4 servings
Ingredients
- 1 lb chicken breasts or thighs
- 1 teaspoon unrefined salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon olive oil or unrefined coconut oil
Instructions
- Cut the chicken breasts in half lengthwise. Then cut in half. If you are using thighs you can simply cut lengthwise.* Sprinkle each side with salt and pepper. If desired put back in the fridge for up to 4 hours. This will help hold more of the moisture in.
- Heat a large cast-iron skillet over medium heat. Once you feel the heat radiating from the skillet, add the oil and swirl it around until the surface of the skillet is covered. Add a few pieces of chicken at a time. Don't overcrowd the skillet. Cook for about 3-4 minutes per side. You want the chicken to be lightly brown on the bottom before you flip it over
- Continue to cook the remaining chicken. Cut one piece of chicken to ensure that it is cooked through. Set aside and allow the chicken to continue to rest for about 5 minutes before slicing.
Notes
*Instead of slicing for slightly thinner chicken, you can pound the chicken flat. For chicken breast slice in half, thighs can be left whole. Then place the chicken between parchment paper and pound with the flat side of a meat mallet until they are a 1/4 inch thick.
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