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Pan-seared chicken breast on a wooden cutting board with a silver knife.

Pan-seared Chicken Breasts (or Thighs)

Prep

Cook

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Total

Yield 4 servings

Ingredients

Instructions

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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Recipe by Nourishing Simplicity at https://nourishingsimplicity.org/how-to-make-pan-seared-chicken-breast-or-thigh/