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Juicy Seared Chicken Breast

This chicken breast recipe focuses on quick marination and perfect searing techniques to lock in moisture and create a flavorful, crispy exterior. Main ingredients like lemon zest, garlic, and smoked paprika enhance the natural tenderness with bright, smoky notes, resulting in a juicy, well-seasoned dish with a beautiful golden crust. It’s ideal for a speedy weeknight dinner or a versatile addition to salads and main courses.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts preferably skinless and boneless
  • 2 tablespoons olive oil for searing and marinade
  • 1 zest of lemon lemon zest brightens flavor
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika adds smoky aroma and color
  • to taste salt and pepper for seasoning
  • optional fresh herbs thyme or parsley for garnish and extra flavor

Equipment

  • Heavy-bottomed skillet
  • Meat thermometer
  • Pounding mallet or rolling pin
  • Tongs
  • Cutting board

Method
 

  1. Place the chicken breasts on a cutting board and pound them to an even thickness of about 1.5 cm using a mallet or rolling pin. This helps ensure uniform cooking and a juicy interior.
  2. In a small bowl, mix olive oil, lemon zest, minced garlic, and smoked paprika to create a flavorful marinade.
  3. Rub the marinade evenly over both sides of the chicken breasts, then season with salt and pepper to taste. Let it sit for 5 minutes to absorb the flavors.
  4. Heat a heavy-bottomed skillet over medium-high heat until it shimmers and is hot to the touch, about 2 minutes.
  5. Gently place the chicken breasts into the hot skillet, avoiding overcrowding, and sear for 4-5 minutes without moving, until the underside develops a golden, slightly charred crust and sounds crispy when pressed.
  6. Flip the chicken breasts using tongs and sear the other side for another 4-5 minutes, until the crust is golden and the internal temperature reaches 75°C (165°F).
  7. Check the internal temperature with a meat thermometer to ensure it’s fully cooked without overdoing it, which can dry out the meat.
  8. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. Resting allows the juices to redistribute throughout the meat, keeping it juicy.
  9. Slice the rested chicken into thick, juicy strips, revealing a tender and flavorful interior with a beautifully crisp exterior.
  10. Garnish with fresh herbs if desired, and serve immediately as a main dish or add to salads for a protein-packed boost.

Notes

Ensure not to overcook the chicken to keep it juicy. Resting is key for maximum moisture retention. Adjust heat as needed to prevent burning while achieving a golden crust.