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Crispy Pan-Seared Chicken Breast

This chicken breast recipe involves a quick sear in a hot skillet to develop a crispy exterior, followed by gentle basting to keep the inside juicy and tender. The dish highlights the simple yet effective technique of balancing high heat with careful resting, resulting in a beautifully browned, flavorful, and moist chicken fillet. Perfect for a quick, impressive dinner that pairs well with greens, grains, or salads.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts skin-on or skinless
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon smoked paprika or regular paprika
  • 2 tablespoons olive oil for searing
  • 2 tablespoons unsalted butter for basting
  • 3 cloves garlic minced
  • Fresh herbs basil, thyme, or rosemary chopped, for flavor
  • 1 lemon lemon for brightness

Equipment

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

Method
 

  1. Pat the chicken breasts dry with paper towels, then sprinkle generously with salt, pepper, and smoked paprika on both sides. Let sit for about 10 minutes to allow the seasoning to penetrate.
  2. Heat a heavy skillet over medium-high heat until it’s hot and shimmering, about 2 minutes. Pour in the olive oil, spreading it evenly across the pan.
  3. Carefully place the chicken breasts skin-side down (if skin-on) or smooth side down if skinless, and press gently to ensure contact. Sear for 4-5 minutes until the edges turn a deep golden brown and the skin (if present) is crispy.
  4. Flip the chicken breasts using tongs or a spatula, then add the butter, minced garlic, and chopped herbs to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter mixture over the chicken to baste for 8 minutes, maintaining medium heat.
  5. Insert a meat thermometer into the thickest part of a breast. Continue cooking until it reaches 74°C (165°F), about 2-3 more minutes if necessary.
  6. Remove the chicken from the skillet and transfer to a plate. Let rest for 5 minutes; this helps the juices redistribute and keeps the meat moist.
  7. Squeeze fresh lemon juice over the rested chicken, then slice against the grain to serve. Drizzle with pan juices or a little extra olive oil if desired, and enjoy the crispy, juicy perfection.

Notes

Ensure your pan is hot enough before adding the chicken to achieve a crispy exterior. Resting the chicken is key to retaining its juiciness. Adjust seasoning to taste, and feel free to experiment with different herbs for variation.