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Citrus-Glazed Pan-Seared Chicken Breasts

This chicken recipe features tender, juicy breasts with a crispy exterior, enhanced by a bright citrus glaze. The process involves pounding the chicken for even cooking, searing in a hot skillet, and deglazing with lemon juice and white wine to create a flavorful sauce. The final dish is golden-brown, moist, and bursting with zesty, smoky notes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably skinless and boneless
  • 2 tbsp olive oil for searing
  • 1 pinch smoked paprika adds smoky depth
  • 1 tsp salt
  • 0.5 tsp pepper
  • 1/4 cup lemon juice bright and zesty
  • 1/4 cup white wine optional, deglazing
  • 2 tbsp fresh herbs parsley or thyme, chopped

Equipment

  • Heavy skillet or cast-iron pan
  • Meat tenderizer or rolling pin
  • Tongs
  • Instant-read thermometer
  • Ladle or small spoon

Method
 

  1. Place each chicken breast on a cutting board and pound them to an even thickness of about 1.5 cm using a meat tenderizer or rolling pin. This helps them cook evenly and retain juiciness.
  2. Heat a heavy skillet over medium heat until it feels hot but not smoking, around 160°C (320°F). Add a tablespoon of olive oil and swirl to coat the pan lightly.
  3. Season both sides of the chicken breasts generously with salt, pepper, and smoked paprika for a smoky flavor boost. Rub the spices in to ensure even coverage.
  4. Carefully lay the chicken breasts in the hot skillet, listening for a satisfying sizzle. Let them sear undisturbed for about 3 minutes to develop a crispy, golden crust.
  5. Use tongs to flip the chicken breasts gently, then cook for another 6-7 minutes, or until they reach an internal temperature of 75°C (165°F). The exterior should be deep golden brown and slightly firm to the touch.
  6. Remove the chicken from the skillet and transfer to a plate. Cover loosely with foil and let rest for 5 minutes to allow juices to redistribute and keep the meat moist.
  7. While the chicken rests, pour lemon juice and white wine into the hot skillet. Use a ladle or spoon to scrape up any browned bits, creating a fragrant citrus glaze that bubbles gently.
  8. Slice the rested chicken breasts and arrange them on a serving plate. Drizzle the citrus glaze over the top, spooning some of the pan juices for extra flavor.
  9. Sprinkle chopped herbs over the chicken for freshness and color. Serve immediately, enjoying the crispy exterior, juicy interior, and bright citrus notes.

Notes

Ensure the pan is hot enough for searing but not so hot that the oil smokes. Resting the chicken is key to retaining its juiciness. Feel free to swap herbs or add a spicy kick for variation.