Pan-Seared Chicken (Print Version)
# Ingredients:
01 -
3 tbsp of your choice of canola or vegetable oil, don’t use all yet.
02 -
4 chicken breasts, boneless and skinless (1 lb all together).
03 -
Non-stick spray for cooking.
04 -
Salt and ground pepper, add to taste.
05 -
1/2 tsp of garlic powder.
06 -
1/2 tsp of onion powder.
07 -
1/2 tsp dried basil.
08 -
1/2 tsp smoked paprika (or sweet paprika if that’s what you like).
09 -
2 tbsp of unsalted butter—you’ll split it.
# Instructions:
01 -
In a big skillet, warm up 1 and a half tablespoons of vegetable oil on medium-high heat.
02 -
Dry the chicken with a paper towel, rub oil all over, then evenly coat with mixed seasoning on both sides.
03 -
Place two chicken breasts in the skillet and cook untouched for 5-7 minutes. Flip them, toss in a tablespoon of butter, and let them cook for about 7 more minutes, aiming for a temp of 165°F inside.
04 -
Take the first batch out and cover them up to keep warm. Repeat the whole process with the rest of the chicken and butter.
05 -
Let the cooked chicken sit for 5 minutes before slicing and dishing up.
# Notes:
01 -
Keep chicken pieces no thicker than an inch for even cooking.
02 -
Use vegetable oil since it has a higher smoke point.
03 -
For the best crust, leave chicken in one spot while cooking.