Easy Pan-Seared Chicken Breast is perfect for busy weeknights. It cooks up in under 30-minutes, and is sure to be a crowd pleaser. It’s made with minimal, whole ingredients you probably have on hand making it perfect if you didn’t plan ahead.
Chicken Recipes
Living on a little farm that raises chickens for meat means there is always some on hand for a quick meal. Most of us have busy lives, that make it difficult to spend a long time in the kitchen for dinner. Having a tool belt of quick and easy chicken recipes will save you from eating out, while also providing your family with a home cooked meal.
If your chicken is fresh or pre-thawed, this recipe will come together in less than 30 minutes. You can cook the chicken and cream sauce without the pasta, but it’s nice to have a full meal ready to go with minimal clean up. Pasta is usually a crowd pleaser for hungry kids.
Pan Seared Chicken Breast
This recipe cooks up with minimal dishes to make clean up easy. I like to serve the chicken over pasta, but mashed potatoes, rice, quinoa, or egg noodles would also be delicious. You will need:
- 2 pounds of boneless skinless chicken breast
- 2 tbsp olive oil
- 2 tsp butter
- 3-4 cloves minced garlic
- 2 cups chicken broth
- pinch of red pepper flakes
- 1/3 cup whole milk or heavy cream
- 4 ounces grated Parmesan cheese (with the rind if possible)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt to taste
- pepper to taste
- 1/2 tsp paprika
- 6 ounces spaghetti noodles
Directions for Making Pan Seared Chicken Breast
Begin by pounding the chicken breast to about 1/2 inch thick, or slicing it into thinner cutlets. A meat tenderizer works great for this.
Next, season the chicken with the onion powder, garlic powder, salt, pepper, and paprika.
Heat the oil and 1 tbsp butter in a large cast iron or stainless steel skillet over medium heat.
Once the oils are hot, add the chicken. Sear the chicken for around 4-5 minutes on each side. You want an internal temperature of 150° F.
Meanwhile, cook the pasta according to package instructions. Remove and drain when the pasta is just short of al dente. Reserve some of the pasta water for the sauce.
Remove the chicken from the skillet and let it rest in a plate.
Add 1 tbsp butter and the garlic to the pan. Sauté for around one minute. Do not let the garlic burn.
Deglaze the skillet with the chicken broth and a whisk. Make sure you get all of the brown bits.
Allow the sauce to come to a simmer and reduce to about half. This will take around 3 minutes
Next, reduce the heat to low.
Stir in the heavy cream, red pepper flakes, and 4 ounces of grated parmesan cheese (with the rind of possible).
ladle a little of the pasta water in with the sauce.
Return the chicken to the pan.
Allow the sauce and chicken to simmer on low for around 5 minutes. Remove the rind once it’s done.
Add the pasta to the pan and let everything come together for around a minute.
Serve the chicken over the pasta with grated parmesan cheese, and parsley for garnish.
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Pan Seared Chicken Breast
Equipment
- 1 Stainless Steel Pan
- 1 Medium Pot
Ingredients
- 2 pounds boneless skinless chicken breast
- 2 tbsp olive oil
- 2 tbsp butter
- 3-4 cloves minced garlic
- 2 cups chicken broth
- 1 pinch red pepper flakes
- 1/3 cup heavy cream
- 4 ounces grated parmesan cheese with rind if possible
- salt to taste
- pepper to taste
- 1/2 tsp paprika
- 8 ounces spaghetti noodles
Instructions
- Begin by pounding the chicken breast to about 1/2 inch thick, or slicing it into thinner cutlets. This will make the meat tender. A meat tenderizer works great for this.
- Next, season the chicken with the onion powder, garlic powder, salt, pepper and paprika.
- Heat the oil and 1 tsp of butter in a large cast iron or stainless steel skillet over medium heat.
- Once the oils are hot, add the chicken.
- Sear the chicken for around 4-5 minutes on each side. You want the internal temperature to be 150° F.
- Meanwhile, cook the pasta according to package instructions. Remove and drain when the pasta is just short of al dente. Reserve some of the pasta water for the sauce.
- Remove the chicken from the skillet and let it rest.
- Add 1 tbsp of butter and the garlic to the pan. Cook for around 1 minute. Do not let the garlic burn.
- Deglaze the skillet with the chicken broth and whisk. Make sure you get all the brown bits.
- Allow the sauce to come to a simmer and reduce to about half. This will take around 3 minutes.
- Next, reduce the heat to low, and stir in the heavy cream, red pepper flakes, and 4 ounces of grated parmesan cheese (with the rind if possible).
- Ladle a little of the pasta water in with the sauce, around a 1/4 of cup.
- Return the chicken to the pan.
- Allow the sauce and chicken to simmer on low for around 5 minutes. Remove the rind once it's done.
- Add the pasta to the pan and let everything come together for around 1 minute.
- Top with grated parmesan cheese and fresh parsley for garnish.
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