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Seared Chicken Breast

Pan Seared Chicken Breast is probably one of the quickest and easiest dinners to make. There are just so many different ways to make it. With different seasonings and pan sauces, you can have an arsenal of various Seared Chicken Breast dishes ready to go anytime for a quick dinner.
Servings: 2 portions
Prep5 minutes
Cook 15 minutes

Equipment

  • 1 Skillet
  • 1 Meat Mallet Flat side
  • 1 Pair of Tongs

Ingredients

  • 2 Whole Chicken Breasts - About 1/2 lb each
  • 2 Tbl Fat - or more if needed. Use EVOO, Ghee, Lard or Neutral Oil, preferably rendered Chicken Fat

Salt & Pepper Blend

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Instructions

  • Remove the Tenderloin from the Chicken Breast and place into a Ziploc bag to freeze to use for other recipes.
    Pound out each Chicken breast at the thickest part to create a uniform thickness of about 1/2 inch - 3/4 inches, or use 1 large Chicken Breast and slice in half to create 2 Chicken Fillets at about 1/2 inch thick. Pound out if needed to a uniform thickness. Season with Salt & Pepper.
  • Heat the Skillet up over medium heat and wait a few minutes for it to get hot. Add 2 Tbl of Fat or more, enough Fat to cover the bottom of the pan. Wait until it starts to smoke before adding in the Breast to sear. Drop the Breast in, and away from you, so you don't get splashed with hot oil.
  • Sear Chicken Breast according to thickness;
    1/2 inch Chicken Breast Fillets for 4–5 minutes per side.
    Whole Chicken Breast 3/4 inch for about 6 minutes per side.
    1 inch for about 7–8 minutes per side.
    Don't move it around, just let it be. If the pan starts smoking too much, remove the pan from the heat to cool down just a bit, before placing it back on the heat.
    For better accurately, sear until an internal temperature of 157 F/ 70 C, followed by a rest, which will result in the juiciest chicken breast.
  • Optionally shut the heat off, add a knob of Butter and some Herbs to baste. Then remove and let rest a few minutes before optionally slicing into bite size strips to arrange around the plate to serve with a side or two.

Notes

 
Any pan sauces can be made right there after removing the Chicken Breast to ladle over the Breast when ready to serve. Drain off any excess fat, leaving behind maybe a Tbl or so, if your pan sauce calls for fat, and add your pan sauce ingredients. Continue to cook/reduce until it coats a spoon well and ladle over the breast. 
 

 Seared Chicken Breast Ideas

Slice seared Chicken Breast to align around the plate. With a pan sauce or gravy and a side, like the Chicken with Mushroom Sauce or with Chimichurri sauce ladled over top while the breast rest. Add sliced Chicken Breast on top of Rice for a Rice Bowl with Vegetables and different sauces drizzled over top. Additionally, they can be sliced or diced to add to or include in Salads, like the Chicken Caesar Salad.
Not only that, but they're also fantastic for various Chicken Wraps. Like the Buffalo Chicken Ranch Wrap, or Chicken Caesar Pita Wrap. On Hamburger Buns for a Chicken Burger, like the Grilled Chicken Burger, or included in the BLT for a Chicken BLT Sandwich. In Poutines too, like the Newfie Poutine. There is just so much you can do, and it all starts with a Seared Chicken Breast.
 
Course: Main Course
Cuisine: American, Canadian
Keywords: Pan Seared Chicken Breast, Seared Chicken, Seared Chicken Breast, Seared Chicken Fillets, Whole Seared Chicken Breast
Author: JAH