HOW TO COOK CHICKEN BREAST IN A PAN
The last two times I bought chicken breast at the grocery store, the cashiers asked me how to cook them (I had to wonder if they secretly knew what I did for a living ?). While it can seem like a simple process, it can definitely go wrong if not done properly. And I’m not about to let you waste big $$$ on dry, tasteless chicken breasts. So here is my full tutorial on how to cook chicken breast in a pan so that it stays juicy, flavorful, and tender.
WHY I LOVE PAN SEARED CHICKEN BREASTS
This has become my go-to method for cooking chicken breasts. Not only is it super fast and easy, but you get a lot of delicious browning on the outside of the meat, which is something that doesn’t happen in the gentle heat of an oven. Plus, you can change the seasoning and make it taste like something new every time!
I’ve begun cooking a couple of chicken breasts at the beginning of each week, slicing them up, then storing them in the refrigerator to add to salads, pasta, sandwiches, and bowls over the next few days. It’s only a few minutes of prep and then I’ve got an easy protein ready to add to any meal. Here is a roundup of flexible recipes that are perfect for adding any protein, like pan-seared chicken breasts. You can also just add a couple of veggies on the side and make it a meal prep!
HOW TO SEASON CHICKEN BREASTS
I used a very classic smoky seasoning for the chicken breasts in the recipe below, but there are so many other delicious options. Here are some other ways you can season your pan-seared chicken breasts:
Lemon Pepper Seasoning
Cajun Seasoning
Taco Seasoning
Montreal Steak Seasoning
Italian Seasoning
Garlic Herb Seasoning
Garam Masala
Tajín
Greek Seasoning
PREP
5 mins
COOK
15 mins
TOTAL
20 mins
INGREDIENTS
/2 tsp Italian sizzling
1/2 tsp mustard powder
2 boneless, skinless chicken breasts (1.3 lbs. total) ($6.79)
1 Tbsp cooking oil
1 Tbsp oil
Salt
Lal mirch powder
Kali mirch powder
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