pan seared chicken

Thin chicken breasts are are coated in Parmesan, egg, and bread crumbs, and pan seared until crispy! Kids love it and so do the adults.

Pan Seared Parmesan Crusted Chicken Recipe

salt and pepper

garlic powder

tsp Italian Seasoning

Parmesan cheese ((grated

bread crumbs

flour

lb chicken breasts ((thin, 4 pieces))

butter

olive oil

First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. &nbsp;Next, you should whisk the egg mixture slightly.&nbsp;

The second bowl is for the parmesan, bread crumbs and flour.

Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.

Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.

MELT butter and ADD&nbsp;olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).

PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.

TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.

CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.

SERVE immediately.

https://content.jwplatform.com/videos/jUXuwZU3.mp4

Parmesan Crusted Chicken

Juicy pan seared chicken made with simple ingredients.

Easy Pan Seared Chicken Breast

chicken breasts

tsp salt

tsp black pepper

avocado oil

Slice chicken breasts in half horizontally so you have 2 thinner pieces from each chicken breast

Mix salt, pepper, and garlic powder (or any seasonings you are using) in a small mixing bowl

Season all 4 chicken breast pieces on top and bottom with the seasoning mixture

Heat oil in a large cast iron skillet over medium heat

Once the oil is hot, add the seasoned chicken breast to the pan &#8211; if you only have a small cast iron skillet, cook the chicken in batches

Cook the chicken over medium heat for 8 minutes, flipping every 2 minutes **the flipping is crucial for getting an evenly cooked piece of chicken!!

After 8 minutes the chicken should be fully cooked through with an internal temp of 165F. If it is not, continue cooking for an additional 2 minutes

Remove the chicken from the pan immediately and allow to rest on a cutting board for at least 5 minutes before slicing to lock in moisture

Enjoy immediately or store in an airtight container in the fridge for up to 4 days

I’ve been nervous to cook with my cast iron pan. This recipe was easy, delicious, and boyfriend approved!

Easy, juicy, FLAVORFUL seared then baked chicken breasts! Perfect for pairing with bowls, salads, and beyond. Just 5 ingredients required!

Easy Baked Chicken Breasts (Juicy, Flavorful!)

Tbsp coconut aminos

lemon juice

maple syrup

(~8 oz. each) boneless skinless chicken breasts

Preheat oven to 425 F (218 C).

In a wide and shallow bowl or dish, combine the oil, coconut aminos, lemon juice, and maple syrup. Whisk until cohesive and smooth. Place the chicken breasts in the marinade and flip them a few times to coat. Set aside to marinate for 15 minutes, flipping at the halfway point to marinate evenly.

Heat a large oven-safe skillet (we like cast iron or stainless steel) over medium-high heat. Add ~1 tsp oil (just enough to coat the skillet). Once the oil is hot and shimmering, add the chicken breasts to the pan. The pan should be hot enough that they sizzle nicely! Let them sear for 2-3 minutes, then flip and sear for another 2 minutes on the second side. Flip once more, turn off the heat, then pour the remaining marinade over the chicken breasts.

Carefully transfer the skillet to the preheated oven and bake for 10-18 minutes (flipping at the halfway point for even caramelization), or until the internal temperature of the chicken breasts reaches 165 F and they are slightly smaller in size. An oven thermometer is highly recommended as the bake time will vary based on the size of the chicken breasts (~10-12 minutes for 5-6 ounce breasts, ~12-14 minutes for 7-8 ounce breasts, and ~14-18 minutes for 8-10 ounce breasts).

Remove from the oven and let rest for 5-10 minutes, then slice and serve drizzled with any extra sauce from the pan.

Leftover chicken breasts will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a 350 F (176 C) oven for 10 minutes or until warmed through.

https://www.youtube.com/watch?v=bUANbN_UB-I

Easy, juicy, FLAVORFUL seared then baked chicken breasts! Perfect for pairing with bowls, salads, and beyond. Just 5 ingredients required!

Full Recipe: https://minimalistbaker.com/easy-baked-chicken-breasts-juicy-flavorful/
 
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Easy Baked Chicken Breasts (Juicy, Flavorful!) | Minimalist Baker Recipes

Chicken Leg Quarters with Mushroom sauce is a delicious pan seared chicken with mushroom gravy. A delicious bone-in chicken recipe to make for dinner.

Chicken Leg Quarters with Mushrooms

Meat Thermometer

[Large Skillet ]

[Tongs ]

chicken quarters

Salt and Pepper (to taste)

poultry seasoning

mushrooms (sliced)

garlic

chicken stock

heavy cream

Start by adding your flour, salt, pepper, and 1/2 tablespoon of the poultry seasoning in a bowl or plate. Mix until combined.

Now you will dredge your chicken quarters in the flour.

Place oil in a skillet and let it heat to medium-high heat. Place the chicken skin side down and let cook 4-5 minutes to sear the chicken to golden color. Flip and repeat the other side. You want a nice sear.

Now remove the chicken from the skillet. Toss in your garlic and sliced mushrooms and saute 5 minutes, on medium heat.

Whisk in the chicken stock and add the chicken back to the pan. Bring to a bowl then lower heat and simmer 20 minutes or until chicken is fully cooked.

Increase heat, remove chicken, and bring to a boil. Whisk in the heavy cream and remaining poultry seasoning. Once creamy and thickens, place chicken in and top with the mushroom cream sauce.

Serve the chicken with musrhoom gravy on top.

 This easy pan-seared chicken is a great weeknight dinner! It seriously tastes restaurant quality. The creamy mustard sauce compliments the broccolini perfectly!  

Pan-Seared Chicken and Broccolini in Creamy Mustard Sauce

& 1/2 pounds chicken tenderloins (* thawed)

broccolini (trimmed and sliced in half lengthwise)

water and salt (to blanch broccolini)

olive oil (pluse more if needed)

shallot (or 2 regular, diced)

chicken broth (**)

thyme (fresh,

heavy whipping cream

dijon mustard (or spicy brown mustard)

Preheat your oven to 170 degrees F, or the "keep warm" setting.

Pat the chicken dry and sprinkle both sides with salt and pepper (don't be shy!)

Sprinkle the flour over the chicken (or dredge it on a plate) to get them coated in flour.

In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, but don't crowd the pan; you want it to sear not steam. Do it in batches if your pan isn't big enough.

Sear the chicken for 4 minutes; flip and cook another 2-4 minutes, until cooked through. Add more oil to the pan before flipping if it is dry.

Transfer the chicken to a sheet pan or other oven safe dish and put it in the warm oven.

While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 teaspoons salt. It should taste like seawater.)

Prep the broccolini: trim about 1 and 1/2 inches from the bottom stems, and remove any leaves. Slice any larger pieces lengthwise so they are all a similar size.

When the water is boiling, add the broccolini all at once, cover with a lid, and set a timer for 2 minutes.

If the chicken is done and removed, add a tablespoon of oil to the hot pan over medium high heat. Transfer the broccolini from the water to the pan (careful! It will splatter). Saute for 1 minute, then remove to the pan of chicken in the oven. (If the broccolini is done before the chicken, don't leave it in the pot of water! It will get mushy. Transfer it to a bowl of cold water to stop the cooking process. Then saute as described.)

Add the shallots to the hot pan over medium high heat. (add a bit more oil if necessary) Saute for 2-3 minutes until soft.

Stir in the chicken broth and thyme sprigs. Bring to a boil and then simmer for 3 minutes. Stir in the cream and mustard. Simmer for 5-6 minutes, until the sauce has reduced and thickened some. Remove from heat and discard the thyme stems.

You can either add the warm chicken and broccolini to the pan or serve on a platter with the sauce over the top.

This would be great served with salad, bread, roasted potatoes, etc.

Karen, Thank you so much for this recipe. We absolutely loved it. I truly wanted to lick my  plate!!!🙂👍

I used it with a 'no tang' Greek yogurt, and it was fab!!!
Thank you for your recipe, it was a hit!!

So so good.  Try it.  You will be happy you made it.  I. Followed recipe exactly.

This Asian seared Chicken and Green Beans recipe has the marinade and method to get you the most tender chicken of your life! And also the crispiest skin. Stir fry the green beans in a quick sauce and you are on your way to an amazing low-carb meal! 

Asian Seared Chicken with Stir Fried Green Beans

chicken thighs (skin-on bone-in,

sesame oil

baking soda

cornstarch

soy sauce

sriracha hot sauce

salt (to sprinkle on chicken)

beans

chicken (or vegetable broth)

Thai sweet chili

Trim the fat and excess skin from each chicken thigh.

In a medium bowl, combine raw chicken, 2 tablespoons sesame oil, baking soda, cornstarch, soy sauce, and sriracha. You will feel weird dumping dry cornstarch on your chicken. Just do it. Mix it up and it will come together I promise.

Let the chicken marinate in the fridge for about an hour. 15 minutes will do it too. Longer is better but don't stress about it.

Preheat your oven to 400 degrees F. Spray a small casserole dish (big enough to lay each piece of chicken flat) with nonstick spray.

Heat a dry 12-inch skillet on medium high heat. Salt the tops (skin side) of each chicken thigh.

Add 1 tablespoon sesame oil to the hot skillet. When it shimmers (if your pan is hot, this will happen right away. Don't let it smoke.) swirl the oil around and then add the chicken, skin side down. Leave as much space in between each thigh as you can.

Sear for 2-3 minutes. Keep an eye on it. Salt the side of the chicken that's facing up. When the bottom is brown and nice and crispy looking, use tongs to flip the chicken. (Discard excess marinade)

Sear for another 1-3 minutes until browned.

Turn off the heat and remove the chicken to the prepared casserole dish. Set aside the dirty skillet, don't clean it.

Bake the chicken in the oven at 400 for about 20 minutes, or until a meat thermometer reads 165 degrees. (If your chicken is done before you're done with the green beans, turn off the oven for a few minutes, then turn the oven to 170 degrees ("keep warm" setting) and put the chicken back in the oven to keep it from getting cold.

Meanwhile, wash and trim the green beans.

Prepare the sauce: in a measuring cup, combine 1 cup COLD* chicken broth, 3 tablespoons soy sauce, Thai sweet chili sauce, 1 tablespoon sesame oil. Whisk in the 4 teaspoons cornstarch. Set aside.

When the chicken is done or almost done, blanch the green beans: boil a medium pot of water on high heat (like 8 ish cups of water) with 1 tablespoon of salt. When the water is at a rolling boil, add the green beans all at once and cover immediately with a lid. Leave the heat on high. Set a timer for 2 minutes.

Heat the skillet (that you seared the chicken in) on medium high heat. If there is plenty of oil leftover, great, if not, add 1 teaspoon olive or sesame oil.

Drain the beans after 2 minutes, and immediately dump them into the hot skillet. Be careful, oil may splatter.

Saute for 1 minute.

Add the sauce you prepared.

Bring the sauce to a boil over medium high heat. When it is bubbling and thickened and the green beans are crisp-tender, add the chicken and turn off the heat.

Serve with brown rice, Coconut Jasmine Rice with Cilantro,  or Asian Cauliflower "Rice."

Perfectly delicious.  This is an easy one pan meal.  I added carrots and broccoli to the mix.  Will be making again.

Top 6 pan seared chicken recipes from across the web

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Pan Seared Parmesan Crusted Chicken...

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Chicken Leg Quarters with Mushrooms

Pan-Seared Chicken and Broccolini i...

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Top 6 pan seared chicken recipes from across the web

The most viewed pan seared chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan Seared Parmesan Crusted Chicken...

Easy Pan Seared Chicken Breast

Easy Baked Chicken Breasts (Juicy, ...

Chicken Leg Quarters with Mushrooms

Pan-Seared Chicken and Broccolini i...

Asian Seared Chicken with Stir Frie...

The most viewed pan seared chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine