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Crispy Juicy Chicken Breasts

This dish transforms chicken breasts into a flavorful centerpiece with a crispy exterior and tender, juicy interior. The process involves a quick sear over medium-high heat, followed by gentle basting with butter and herbs, and finishing with a rest to lock in moisture. The result is a visually appealing, perfectly cooked chicken with a golden crust and succulent bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably skinless, boneless
  • 1 teaspoon salt sea salt preferred
  • 1/2 teaspoon black pepper freshly cracked
  • 1 teaspoon smoked paprika or regular paprika
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for searing
  • 2 tablespoons butter for basting
  • 1 tablespoon fresh herbs basil, thyme, or rosemary, chopped
  • 1 lemon lemon for juice and brightness

Equipment

  • Heavy skillet
  • Meat thermometer
  • Basting brush
  • Sharp knife

Method
 

  1. Pat the chicken breasts dry with paper towels and place them on a cutting board.
  2. Mix salt, pepper, and smoked paprika in a small bowl, then generously season both sides of each chicken breast, letting them sit for about 10 minutes to absorb the flavors.
  3. Heat a heavy skillet over medium-high heat until it’s hot and shimmering, then add olive oil and swirl to coat the pan evenly.
  4. Place the chicken breasts in the skillet, skin-side down if skin-on, and sear for 4-5 minutes until the edges are golden and crispy, listening for a satisfying sizzle.
  5. Flip the chicken breasts and reduce the heat to medium. Add butter, minced garlic, and chopped herbs to the pan, then baste the chicken with the melted butter mixture for about 8 minutes, until the chicken develops a deep golden crust and smells fragrant.
  6. Check the internal temperature with a meat thermometer, aiming for 74°C (165°F). Once reached, remove the chicken from the skillet and transfer to a plate.
  7. Let the chicken rest for 5 minutes to allow juices to redistribute, then slice against the grain for neat presentation.
  8. Squeeze fresh lemon juice over the sliced chicken and drizzle with pan juices or a little olive oil for added brightness before serving.

Notes

Ensure the chicken is not overcooked to keep it juicy. Adjust heat as needed to prevent burning the crust. Resting the chicken is key for maximum juiciness.