Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pan seared chicken breasts. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pan Seared Chicken Breasts is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Pan Seared Chicken Breasts is something which I have loved my whole life. They’re nice and they look fantastic.
Add butter; swirl to coat, lifting chicken so the butter flows underneath. Heat a skillet over medium high heat. Put chicken in the pan skin side down, then.
To begin with this recipe, we must first prepare a few components. You can cook pan seared chicken breasts using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pan Seared Chicken Breasts:
- Prepare 2 chicken breast
- Get 1 teaspoon Coconut oil
- Get Paprika
- Prepare Black Pepper
- Make ready Salt
It's an excellent way to cook boneless and skinless chicken breasts when you are short on time. When the oil is hot and shimmering, carefully lay the chicken breasts in the hot pan. Get them to almost the color you want when eating. So you have seared, flipped, seared, flipped, and then to the oven.
Instructions to make Pan Seared Chicken Breasts:
- Prepare your chicken breasts. Tenderise and make sure they are not evenly thick
- Sprinkle Blackpepper, paprika on the chicken (as per desired quantity). Add salt to taste and then refrigerate for 15-30 min
- Heat your pan and add coconut out. Once the pan is hot, add your chicken and sear the chicken for 15min on one side, turn it and do 10min for the other side or till golden brown.
- Remove from pan and dry the excess oil with a paper towel. You can dress the chicken with Mayonnaise or any preferred dressing. Best served out of pan when hot
Pan-seared chicken is chicken that either begins or is fully cooked on the stove-top in a pan. Regular-sized chicken breasts should begin on the stove-top and finish off in the oven due to their size. Because of their thickness, finishing them in the oven helps them to cook through evenly. Heat a large stainless steel skillet over medium-high heat. View Recipe: Perfect Pan-Seared Chicken Breasts The great thing is that with dry chicken and low heat, there's barely any oil spatter as this chicken cooks, making cleanup effortless.
So that’s going to wrap this up with this exceptional food pan seared chicken breasts recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
