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Quick & Flavorful Pan-Seared Chicken Breast

Whip up these tender and flavorful Pan-Seared Chicken Breasts in a jiffy. Bathed in a lovely mixture of carefully chosen seasonings and seared to perfection in butter for an unbeatable flavor, these chicken cutlets are truly a delight.
10 min
TOTAL TIME
359
CALORIES
$1.18
PER SERVING
Quick & Flavorful Pan-Seared Chicken Breast
Ingredients
MAIN
2 SERVINGS
Dried Parsley
1 tsp dried parsley
Kosher Salt
1 tsp kosher salt
Unsalted Butter
1 tbsp unsalted butter
Cayenne Pepper
1/4 tsp cayenne pepper
Dried Thyme
1/2 tsp dried thyme
Garlic
2 cloves garlic
minced
Chicken Breasts
2 whole chicken breasts
Ground Black Pepper
1/2 tsp ground black pepper
Directions
MAIN
4 min
PREP TIME
6 min
COOK TIME
10 min
TOTAL TIME
1
First, prepare the chicken breasts. Using a sharp knife, slice each chicken breast in half lengthwise to create 4 equally thin cutlets.
2
In a small bowl, combine the minced garlic, kosher salt, ground black pepper, dried parsley, dried thyme and cayenne pepper.
3
Rub the seasoning mix evenly over all of the chicken cutlets, making sure each piece is well-coated.
4
Heat the unsalted butter in a non-stick skillet over medium-high heat.
5
Once the butter has melted and is properly heated, add the chicken breasts.
6
Partially cover the pan with a lid, leaving a small gap for steam to escape. Allow the chicken to cook undisturbed for 3 minutes.
7
Flip the chicken breasts, cover the pan partially again, and cook for another 3 minutes or until they're cooked through.
8
Remove them from the pan and serve them immediately as they are best enjoyed hot.
Health Info
Macros
2g
CARBS
21g
FAT
36g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
PALEO
WHOLE 30
KETO
LOW CARB
Contains these allergens
MILK
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Frequently Asked Questions
Is it better to bake or grill chicken breast?
Why should I pound my chicken breast before cooking?
Is it better to cook chicken breast with or without skin?
How long should I cook chicken breast?
How can I keep my chicken breast from getting dry?
How to make my chicken breast more flavorful?
Should I wash my chicken breast before cooking?
Can I cook frozen chicken breast?
Why does my chicken breast come out rubbery?
Why is there a 'white strip' in my chicken breast?