Side Pannel
Best Seared Chicken
Best Seared Chicken
- Recipe Submitted by maryjosh on 12/18/2017
Ingredients List
- 1 lb. chicken breasts, thick (boneless and skinless)
- 1 tbsp olive oil
- 1 tsp Italian Seasoning
- 1/4 tsp red pepper flakes
- Salt and Pepper to taste
Directions
Season the chicken generously with italian seasoning, paprika, red pepper flakes, salt and pepper.
Add 1 tablespoon of olive oil to the skillet and heat it to medium high. Add chicken to the hot pan, emphasis on hot. You should hear a sizzle when chicken touches the pan Cook until it is brown on the first side, 4-5 minutes, and then flip and cook for 4-5 minutes more on the other side.
Check if chicken is cooked all the way through. I do it either by cutting the thickest part of the chicken to check if it’s pink or white or use a meat thermometer (it should register at 165 degrees). If it’s not done, reduce heat, cover with lid and cook for a little bit longer. Using a lid at this point doesn’t affect the sear.
Chicken can be served as is or sliced in 1 inch strips
Add 1 tablespoon of olive oil to the skillet and heat it to medium high. Add chicken to the hot pan, emphasis on hot. You should hear a sizzle when chicken touches the pan Cook until it is brown on the first side, 4-5 minutes, and then flip and cook for 4-5 minutes more on the other side.
Check if chicken is cooked all the way through. I do it either by cutting the thickest part of the chicken to check if it’s pink or white or use a meat thermometer (it should register at 165 degrees). If it’s not done, reduce heat, cover with lid and cook for a little bit longer. Using a lid at this point doesn’t affect the sear.
Chicken can be served as is or sliced in 1 inch strips
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