Wish to grasp the right solution to pan-sear hen breasts in order that they’re juicy, tender, and full of taste? This simple, foolproof, completely examined recipe comes collectively in simply Quarter-hour utilizing just one pan!
Why This Recipe
Generally, all you want is a reliable recipe for easy but completely pan-seared hen. Whether or not you are including protein to a salad or a meatless pasta, my methodology ensures golden, juicy, and flavorful hen breasts with a pleasant golden sear—tender each time, by no means dry.
Skinless boneless hen breasts are seasoned with a flavorful mix of paprika, oregano, garlic powder, onion powder, salt, and pepper, then seared till golden and cooked by means of. You’ll then add butter and garlic to the skillet, adopted by hen inventory, lemon juice, and recent thyme to create a light-weight, easy, but flavor-packed pan sauce.
Recipe Highlights
- Prepared in simply Quarter-hour with one pan—excellent for busy weeknights or last-minute friends.
- Easy approach creates crispy, golden-brown hen that appears and tastes restaurant-quality.
- Seasoned with pantry staples and cooked over excessive warmth to lock in moisture.
- Nice for meal prep or as a protein increase for salads, pasta, rice, or potatoes.
Elements & Substitutions
- Skinless, boneless hen breasts – I used 2 massive ones, sliced in half horizontally. You can even use skinless, boneless hen thighs.
- Seasonings (paprika, oregano, garlic powder, onion powder, salt, pepper) – That is the right mix that provides each taste and colour. Swap oregano for thyme or Italian seasoning, and use smoked paprika for a bolder taste.
- Avocado Oil – Excellent for high-heat cooking. Swap avocado oil for high-heat olive, vegetable, canola oil or ghee.
- Pan sauce elements – For the pan sauce, I take advantage of butter (salted or unsalted), recent minced garlic (or garlic powder in its place), and lemon juice (lime works simply as nicely) to create a light-weight, flavorful end for pan-seared hen.
- Hen inventory– Change with vegetable inventory or white wine.
- Contemporary herbs – I used recent thyme to infuse the pan sauce with taste and completed the dish with chopped parsley. Be happy to swap in no matter you could have available, like basil, rosemary, oregano, marjoram, and even cilantro.
Ideas for Excellent Pan-Seared Hen Breasts
- Pat hen dry earlier than seasoning. If utilizing thawed frozen hen, guarantee it is totally thawed and blot away extra moisture with paper towels.
- Use thinner cuts. Utilizing a pointy knife, fastidiously slice every massive hen breast horizontally from one facet to the opposite, conserving the knife parallel to the chopping board. Or, use smaller hen breasts, or boneless thighs as an alternative of halving massive breasts, adjusting the cooking time as wanted.
- Use the right pan. A forged iron skillet will give an amazing golden colour to the hen.
- Sizzling oil ensures simpler cooking. The oil must be HOT earlier than including hen to the pan.
- Don’t transfer the hen too quickly. Let it prepare dinner undisturbed for a couple of minutes to develop that golden scrumptious crust.
- Cook dinner uncovered to forestall hen from steaming.
Must you coat hen in flour earlier than searing?
My recipe doesn’t require utilizing flour to realize an ideal sear, but it surely’s nonetheless an amazing choice, and this is why. A lightweight coating (simply 2 tablespoons for 4 hen breasts) helps create a extra golden-brown crust and a greater sear. It additionally provides a fragile crunch with out making the hen overly heavy. The flour helps take in floor moisture from the hen, permitting it to sear reasonably than steam. You should use all-purpose flour or 1-to-1 (measure-for-measure) gluten-free flour.
Storage & Reheating Directions
- Fridge: Retailer cooked hen in an hermetic container for as much as 5 days.
- Freezer: Freeze in a sealed container or freezer bag for as much as 2 months. Wrap each bit in plastic wrap earlier than storing to keep away from freezer burn.
- Stovetop: The very best solution to preserve that breast juicy! Warmth just a little oil or butter in a pan over medium warmth and heat the hen for 2-3 minutes per facet till heated by means of.
- Oven: Place hen on a baking sheet, cowl with foil, and bake at 350°F (175°C) for 10-Quarter-hour.
- Air Fryer (For additional crispiness): Warmth at 350°F for 3-5 minutes.
- Microwave (Fast however could dry out): Cowl with a humid paper towel and microwave in 30-second bursts till warmed by means of.
Pan-Seared Hen Breasts
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Elements
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 2 massive hen breasts skinless and boneless, sliced in half longways (about 1.5 lbs)
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- ⅛ cup low-sodium hen inventory
- 1 teaspoon lemon juice
- 4 sprigs recent thyme
- 1 tablespoon recent parsley chopped
Directions
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In a bowl add the paprika, oregano, garlic powder, onion powder, salt, and pepper. Combine till the seasonings are combined collectively.
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Coat either side of the hen with the seasonings.
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In a big skillet over medium warmth add the avocado oil. Enable it to get scorching which can take 1-2 minutes.
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Add the hen to the skillet.
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Cook dinner for 4 minutes.
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Flip the hen over and prepare dinner for a further 3-7 minutes or till the juices run clear. You need an inner temperature of 165° F.
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To the skillet with the hen add the unsalted butter and minced garlic. Cook dinner for 1-2 minutes shifting the garlic and butter across the pan.
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Add the hen inventory, lemon juice, and recent thyme. Cook dinner for 1-2 minutes. Flip the hen over to get it coated and to get all of the elements included collectively.
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Take away the skillet from the warmth.
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Prime the hen with parsley.
Vitamin
Find out how to pan-sear hen breasts (step-by-step photographs)
Combine paprika, oregano, garlic powder, onion powder, salt, and pepper. Coat hen evenly.
Warmth avocado oil in a skillet over medium warmth. Sear hen for 4 minutes per facet till juices run clear (165°F inner temp).
Add butter and garlic, sauté 1-2 minutes. Stir in hen inventory, lemon juice, and thyme, cooking briefly. Flip hen to coat. Take away from warmth, garnish with parsley, and serve.
Serving Options
- Creamy mashed potatoes make the right facet for hen, absorbing the flavorful pan sauce. Attempt my garlic parmesan mashed potatoes. For decrease carb choice, make cauliflower “mashed potatoes.”
- Steamed rice, quinoa, or cauliflower rice– are additionally nice for absorbing the juices from pan-seared hen breasts. You can even attempt my cilantro-lime black bean rice or sun-dried tomato and basil rice.
- Roasted greens—whether or not air-fried or oven-roasted—make an ideal facet for hen. Attempt Brussels sprouts, broccoli, bell peppers, or zucchini – they may add taste, texture, and colour to your plate. You’ll be able to attempt my roasted broccoli and candy potatoes or oven-roasted bacon and cheese asparagus.
- Blended inexperienced salad – Toss collectively recent greens with a lemon French dressing, or discover a few of my favourite salads: apple spinach salad or creamy tomato cucumber lettuce salad with bacon.
- Zucchini noodles – Nice with a squeeze of lemon and Parmesan. Plus, it is a good way to get some veggies in!
- Pasta is a traditional facet to pan-seared hen. For those who’re a fan of my recipes, you realize that pasta is my #1 love, and I’ve fairly a group of wonderful pasta recipes. I like to recommend creamy garlic parmesan orzo with peas or creamy sun-dried tomato and mushroom pasta. For non-creamy choice, attempt my Mediterranean-style spinach and tomato pasta.
- Risotto is one other nice facet, reminiscent of this genuine sun-dried tomato risotto.
Regularly Requested Questions
How do I preserve the hen from drying out?
Don’t overcook it! Use a meat thermometer and take away the hen when it reaches 165°F (74°C). Let it relaxation for five minutes earlier than slicing to maintain it juicy.
Can I take advantage of frozen hen breasts?
Totally thaw the hen within the fridge in a single day. Use paper towels to completely dry it, eradicating any extra moisture. This step is important for attaining a golden, crispy sear as an alternative of steaming the hen.
What’s the most effective pan to make use of?
A forged iron skillet is greatest for a crispy sear, however a stainless-steel or non-stick pan additionally works. Simply be certain it’s scorching earlier than including the hen.
How do I do know when the hen is totally cooked?
The simplest approach is to make use of a thermometer (165°F inner temp). For those who don’t have one, slice into the thickest half—if the juices run clear and there’s no pink, it’s performed.
Can I take advantage of hen thighs as an alternative?
Completely! Thighs have extra fats, in order that they’ll be even juicier. Use skinless, boneless hen thighs and alter cooking occasions if wanted.
