Description
A simple skillet dinner that cooks in under 20 minutes, featuring seared chicken breasts seasoned with fresh herbs.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1–2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked or sweet paprika
- Fresh herbs for finishing (parsley or basil)
- Optional veggies: sliced bell peppers, asparagus spears, or baby carrots
Instructions
- Pat chicken dry with paper towels.
- Season both sides with salt, pepper, garlic powder, and paprika.
- Heat a large skillet over medium-high heat until hot.
- Add olive oil and swirl to coat.
- Gently place the chicken breasts in the skillet.
- Sear without moving for 6–7 minutes until a golden crust forms.
- Flip and cook the second side for 6–7 minutes.
- Check doneness with an instant-read thermometer; target 165°F (74°C).
- If using veggies, push chicken to one side and add the vegetables in the last 3–5 minutes.
- Remove chicken to a plate and let rest for 5 minutes.
- Slice against the grain and serve with the cooked veggies and a sprinkle of fresh herbs.
Notes
If breasts are uneven, pound them to an even thickness for uniform cooking. Substitute chicken thighs for juicier meat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American