Pan-Seared Chicken Breasts

This pan-seared chicken recipe is perfect for a quick and easy weeknight meal. Chicken breasts are seasoned with a simple spice blend and pan-seared until golden brown. Serve with a side of roasted vegetables or a simple salad for a complete meal.

Pan-Seared Chicken Breasts

Serves: 1 Prep Time: 15 Cooking Time: 20 20

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Two chicken breast halves, boneless and skinless
One teaspoon of coconut oil
3/4 cup chicken broth (or water)
1/4 cup soy sauce (use gluten-free soy sauce to make this gluten-free)
1/2 lime, juiced (or lemon)
One tablespoon of honey (or maple syrup)

Instructions

1. Add coconut oil to a large skillet over medium-high heat.
2. Add chicken and cook for 3 minutes on each side or until browned.
3. Remove from skillet.
4. Add broth, soy sauce, lime juice, and honey to the pan; stir well.
5. Return chicken to pan; cover and cook for 15 minutes or until done.
6. Serve over your favorite rice or quinoa.

Notes

TIPS FOR THE BEST PAN SEARED CHICKEN BREAST

Choose chicken breasts that are similar in size so they will cook evenly. This way, you won't over or under-cook your chicken.

A heavy-bottomed pan is ideal for cooking chicken as it evenly distributes heat. This ensures that your chicken is cooked correctly.

Do not move the chicken around the pan if you want it to get perfectly browned. Let it sit in one spot so that it can brown evenly.

Let the chicken brown without flipping it over too much - flipping it multiple times can dry it out and prevent it from getting a good crust.

Skipping the deglazing step leaves so much flavor in the pan. This step to creating a sauce will elevate your pan-seared chicken in a big way.

Let the broth and wine mixture reduce for a smooth and silky sauce. Reducing the mix will make a difference in the sauce's consistency.

Pan-Seared Chicken Breasts FAQs

How much oil to pan-fry chicken breast?

When you are pan-frying chicken, you can use less oil than if you were deep frying it. I recommend using 2 tablespoons of oil. A nice coating on the pan helps it not stick and gives it flavor.

What is the best pan to fry chicken in?

To get the best pan-seared chicken, you need a heavy-bottomed pan that conducts heat well and distributes it evenly. A cast iron pan like this one is the top choice. Alternatively, a heavier hard anodized aluminum pan will work as well.

Can you pan-fry chicken breast from frozen?

No, cooking chicken from frozen is not recommended, as it doesn’t cook evenly and can leave you with chicken that is undercooked in some places and overcooked in others. If your chicken is frozen, thaw it first in a bowl of cold water or the fridge overnight.