Seared Montreal chicken breast is a delicious meal where chicken breast fillets are seasoned with a homemade Montreal chicken seasoning and rested to rehydrate the spices before being seared. The chicken breast can be served just like this with sides for a full course meal or diced after resting to make Montreal chicken wraps.
Ingredients for Seared Montreal Chicken Breast
Chicken Breast, Homemade Montreal Chicken Seasoning, Oil, or rendered chicken fat for searing.
Chicken
If the underside of your chicken breast contains the tenderloin, slice this away and save it for dishes like chicken fried rice. Slice chicken breasts in half to create 2 fillets per breast.
Homemade Montreal Chicken Seasoning
The homemade Montreal Chicken Seasoning is based on the Montreal steak spice with a few additional ingredients added in. Mainly paprika, cumin, savory & sage, or poultry seasoning instead of savory or sage. You can also just use the Montreal steak spice as is. Either way, prepare the mixture in advance to season the chicken and set it aside to let the spices rehydrate.
Fat for Searing Chicken Breast
Rendered chicken fat, in my opinion, is the best fat for searing chicken breast. Outside of this, you can use lard or neutral oil. You want enough fat to coat the bottom of the skillet. Check out my Food for Thought post on rendered fat for more information.
Searing Whole Chicken Breast vs Chicken Fillets
Searing thinner cuts like chicken fillets preserves the Montreal chicken seasoning alot better than searing whole chicken breasts. Since they will be seared and cooked through in about 3 minutes per side. Which is how long roughly you want to limit the sear with Montreal Chicken Seasoning.
That’s not to say you can’t use whole chicken breast; you certainly can. A whole chicken breast will require a longer sear time. Because of that, we only want to sear each side for 3 minutes and then repeat again, searing each side for 2-3 minutes or until cooked through with an internal temp of 157°F to 165°F. This limits the sear to 3 minutes per side at a time. While it is repeated again for the whole chicken breast, it protects the spices a bit better than if you were to sear straight for 5-6 minutes per side. Additionally, pound the chicken breast to an even thickness to promote a more even and thorough cook.
You do get a better sear and protection of the spices with chicken fillets as well as more spice coverage, and therefore, it is recommended. Even if you use 2 fillets for a single serving rather than a whole single breast.
How to Sear Montreal Chicken Breast Fillets
- Ensure the spices are rehydrated by seasoning the chicken breast fillets and letting them rest prior to searing. If refrigerated to rehydrate the spices, take them out some time before searing to bring the chicken close to room temp.
- Place a skillet over medium heat with enough oil to coat the bottom of the skillet. Let it get hot for about 2-3 minutes.
- Sear for about 3 minutes per side or until an internal temperature of 157°F to 165°F is reached.
- Set aside to let rest for about 5 minutes.
Rotisserie Dipping Sauce
The Montreal chicken breast fillets can be served with a variety of sides for a full-course meal. Including a Rotisserie Dip that is excellent for dipping your chicken into. This is quickly made too! Just toss all the ingredients into a pot and bring to a boil. Pour into a small dipping bowl to serve with your Montreal chicken.
Seared Montreal Chicken Breast Wraps
These Montreal chicken breast fillets can also be sliced after resting to make Montreal Chicken Wraps. Vegetables, cheese, and Montreal chicken stuffed inside a steamed pita bread with tzatziki. You can go with other sauces too, like mayo or flavored mayo blends, salad dressings, or vinaigrettes.
Ingredients
- 2 Chicken Breast - sliced in half to create 4 fillets
- As Desired Homemade Montreal Chicken Seasoning
- As Needed Fat - Rendered Chicken Fat, Lard or Neutral Oil
Instructions
- Montreal Chicken Seasoning: Slice chicken breasts in half to create 4 fillets. Season the chicken with Montreal chicken seasoning and set aside for 20-30 minutes or refrigerate to rehydrate the spices and cook at a later time. Set the seasoned chicken on the counter to come to room temp before searing.
- Seared Montreal Chicken Fillets: Heat a skillet up over medium heat with enough fat to coat the bottom of the skillet and let it get hot. Sear each chicken breast fillet for 3 minutes per side or until an internal temperature of 157F to 165F is reached. Set aside to rest for about 5 minutes.