![]() ![]() Pat the chicken dry with paper towels, then sprinkle both sides with salt and pepper. The best seared chicken breast is definitely made with pan sauce! Let me show you how to make it… How To Pan Sear Chicken: For full instructions, including amounts and temperatures, see the recipe card below. This section shows how to make pan seared chicken breast, with step-by-step photos and details about the technique, to help you visualize it. ![]() Feel free to use other herbs, such as rosemary, basil, or oregano, to add different flavor profiles to your dish. Fresh Herbs – I used a combination of fresh parsley and fresh thyme.It also helps to thicken it naturally without any starches! Unsalted Butter – Adds richness, depth, and a velvety texture to the sauce.Chicken Broth – I use reduced-sodium broth, as otherwise the sauce gets too salty.If you’d rather not use it, you can use extra broth instead. White Cooking Wine – The cooking wine adds flavor and deglazes the pan.If needed, you could substitute 1 teaspoon jarred garlic for the fresh garlic cloves. Aromatics – A combination of minced garlic and shallots give the pan sauce flavor.Olive Oil – Regular (not extra virgin) olive oil is ideal for searing and high heat cooking.But if you decide not to make the pan sauce, you’ll definitely want to add other spices to your chicken breast, such as garlic powder, onion powder, or paprika. Sea Salt & Black Pepper – I kept the seasonings simple in this pan seared chicken recipe, as the pan sauce provides plenty of flavor on its own.(The cooking time may vary.) If you want to use a bone-in cut, my recipe for pan fried chicken thighs is a better option, and also works for bone-in chicken breast. Chicken – I use boneless skinless chicken breasts, but you could use boneless skinless chicken thighs here.This easy pan seared chicken breast recipe is made with just a few basic ingredients and some pantry staples: For measurements, see the recipe card below. This section explains how to choose the best ingredients for sauteed chicken breast, what each one does in the recipe, and substitution options. ![]()
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