Simple Pan-Seared Chicken
This recipe delivers perfectly golden, juicy pan-seared chicken cutlets using high-oleic sunflower oil for an impeccable sear and neutral flavor, making it a quick and healthy weeknight staple.
For 4 servings
**Prepare Chicken**: Pat chicken cutlets thoroughly dry with paper towels. This is crucial for achieving a good sear and crispy skin. Season both sides generously with kosher salt, black pepper, and smoked paprika (and garlic powder, if using).
**Heat Skillet**: Place a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Allow it to heat for 2-3 minutes until hot, but not smoking.
**Add Oil**: Add the high-oleic sunflower oil to the hot skillet. Swirl to coat the bottom. The oil should shimmer slightly, indicating it's ready for cooking.
**Sear Chicken**: Carefully place the seasoned chicken cutlets into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary to maintain pan temperature). Sear for 3-5 minutes without moving, until a deep golden-brown crust forms.
**Flip and Finish Cooking**: Flip the chicken cutlets and continue to sear on the second side for another 3-5 minutes, or until cooked through. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer at the thickest part.
**Rest**: Transfer the cooked chicken to a cutting board or plate. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist result.
**Serve**: Slice the chicken against the grain, if desired, and serve immediately with your favorite side dishes, such as roasted vegetables or a fresh salad.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Pat Dry Thoroughly**: Excess moisture on the chicken surface will steam instead of sear, preventing a crispy crust. Always ensure your chicken is as dry as possible before seasoning.
- 2**Don't Overcrowd the Pan**: Cook chicken in batches if your skillet isn't large enough to give each piece ample space. Overcrowding lowers the pan temperature and leads to steaming rather than searing.
- 3**Use a Hot Skillet**: A properly preheated skillet is essential for achieving a good sear and preventing the chicken from sticking. Wait for the oil to shimmer before adding the chicken.
- 4**Resting is Key**: Always rest your cooked chicken. This step is vital for juicy results, as it allows the muscle fibers to relax and reabsorb their juices, preventing them from running out when sliced.
Adapt it for your goals.
Herb Infusion
Add a sprig of fresh rosemary or thyme to the pan during the last few minutes of cooking for an aromatic finish that infuses the chicken with subtle herbal notes.
Spicy KickSpicy Kick
Incorporate a pinch of cayenne pepper or chili flakes into the seasoning blend for a bit of heat that complements the savory chicken.
Simple Pan SauceSimple Pan Sauce
After removing the chicken, deglaze the pan with a splash of chicken broth or white wine, scraping up any browned bits. Whisk in a knob of butter and a squeeze of lemon juice for a quick, flavorful pan sauce.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and maintaining a feeling of fullness, aiding in weight management.
Heart-Healthy Fats
High-oleic sunflower oil contains monounsaturated fats, which can help improve cholesterol levels and support cardiovascular health when used as part of a balanced diet.
Nutrient-Rich
Chicken provides essential vitamins and minerals like B vitamins (niacin, B6, B12), phosphorus, and selenium, which are important for energy metabolism, immune function, and bone health.
Frequently asked questions
While an instant-read thermometer is the most accurate method, you can check by piercing the thickest part of the chicken with a knife; the juices should run clear. The chicken should also be firm to the touch and opaque throughout.
