Perfectly Seared & Seasoned Chicken Breast

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A golden, juicy chicken breast with crispy edges and flavor-packed seasoning—your new go-to protein for any meal.

  • Servings: 2

  • Prep Time: 5 minutes | Cook Time: 12–15 minutes | Rest Time: 5–10 minutes

  • Total Time: ~25 minutes

  • Dietary Badges: Low-Carb • Gluten-Free • High-Protein • W-W Friendly

✅ Ingredients

  • Boneless skinless chicken breasts (150–200g each)

  • Olive oil or butter

  • Salt, black pepper

  • Garlic powder, smoked paprika

  • Optional: dried thyme or oregano

🧑‍🍳 Instructions

  1. Pat chicken dry; pound to even thickness if needed.

  2. Mix and apply seasoning blend on all sides.

  3. Heat oil/butter in a skillet until shimmering.

  4. Sear chicken 5–7 min undisturbed, flip, reduce heat.

  5. Cook another 6–8 min or until internal temp reaches 165°F (74°C).

  6. Rest 5–10 min before slicing and serving.

💡 Notes

  • Use cast iron for the best sear.

  • Finish thick breasts in the oven for even doneness.

  • Resting = juicy, flavorful chicken every time.

III. Brief Introduction

Let’s be honest—plain chicken breast gets a bad rap. But when cooked right, it’s juicy, tender, and absolutely bursting with flavor. This recipe shows you how to master the golden sear, perfect seasoning, and a foolproof method for cooking chicken breast that’s never dry. Pair it with salads, pasta, bowls, or just enjoy it straight off the cutting board!

IV. Step-by-Step Cooking Guide

1. Prep the Chicken

  • Pat the chicken dry using paper towels—this is essential for browning.

  • If your chicken is thick or uneven, butterfly or lightly pound it to an even ½–¾” thickness.

Tip: Even thickness = even cooking = zero dryness.

2. Season Well

  • Combine salt, pepper, garlic powder, paprika, and herbs.

  • Rub generously all over the chicken breasts.

3. Sear to Perfection

  • Heat olive oil (or butter) in a heavy skillet over medium-high until shimmering.

  • Carefully place the chicken in the pan—don’t move it! Sear 5–7 minutes until golden.

4. Flip & Finish

  • Flip the chicken. Reduce heat to medium.

  • Cook 6–8 more minutes, checking internal temp with a meat thermometer.

  • If very thick, transfer skillet to 375°F oven for 10–15 minutes to finish.

5. Rest & Slice

  • Remove from heat, cover loosely with foil, and let rest for 5–10 minutes before slicing.

V. Ingredient Details & Substitution Tips

Why These Ingredients Work

  • Garlic powder & paprika give deep flavor and beautiful color.

  • Herbs like thyme or oregano add subtle earthiness.

  • Olive oil or butter gives a crisp exterior and helps build that crave-worthy crust.

Substitution Suggestions

  • Smoked paprika: Use regular or swap with chili powder for a little kick.

  • Dried herbs: Italian seasoning or rosemary also work beautifully.

  • No meat thermometer? Cut at the thickest point—the juices should run clear, not pink.

VI. Variations & Serving Ideas

  • Lemon-Garlic Twist: Add lemon zest to seasoning and squeeze fresh lemon juice over after resting.

  • Spicy Option: Add cayenne to the rub for heat lovers.

  • Herbaceous Finish: Top with chopped fresh parsley or basil before serving.

Serving Ideas:

  • Slice over salads, bowls, or into wraps

  • Serve with roasted vegetables and rice or couscous

  • Perfect for weekly meal prep—pairs with almost anything!

VII. Storage & Reheating Tips

  • Refrigerator: Store sliced chicken in an airtight container up to 4 days.

  • Freezer: Freeze cooked chicken (sliced or whole) for up to 2 months—thaw in fridge overnight.

  • Reheat: Microwave gently with a damp paper towel, or reheat in skillet with a splash of broth or water to keep it moist.

VIII. Nutrition Facts (per chicken breast)

  • Calories: ~220 kcal

  • Protein: ~38g

  • Carbs: ~1g

  • Fat: ~7g (1.5g saturated)

  • Sodium: ~600mg (adjust salt to taste)

  • Diet Tags: Low-Carb • Gluten-Free • W-W Friendly (3–4 points depending on plan)

IX. FAQs

Q: Why does my chicken breast turn out dry?
A: It’s likely overcooked or rested too little. Use a meat thermometer and always rest the meat before slicing.

Q: Can I bake instead of searing?
A: Yes—bake at 375°F for 20–25 minutes, or until internal temp is 165°F.

Q: What’s the best skillet for searing?
A: Cast iron or stainless steel works best for a beautiful, even crust.

X. Author’s Note

This chicken breast recipe has saved many weeknight dinners in my home. It’s simple, fast, and tastes like something you’d get in a bistro. Whether you’re a beginner or a seasoned cook, this foolproof method guarantees juicy, flavorful chicken every time. Don’t skip the resting step—it’s magic.

XI. Call to Action

Have you mastered the perfect sear? Tried your own seasoning blend? I’d love to see it! Snap a pic, tag @KristyCookRecipes, and tell me how you served it. Drop a comment below and let’s make chicken breasts the star of your dinner plate again.

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