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Juicy Seared Chicken Breast

This chicken breast recipe involves marinating and searing techniques that lock in moisture and develop a flavorful, crispy exterior. Main ingredients like chicken, olive oil, lemon zest, garlic, and smoked paprika work together to create tender, juicy slices with a smoky aroma. The final dish boasts a golden crust with a juicy, tender interior, perfect for salads or main courses.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 2 tablespoons olive oil for searing
  • 1 zest of 1 lemon lemon zest brightens flavor
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika smoked paprika adds smoky aroma and color
  • to taste salt & pepper for seasoning
  • Optional fresh herbs (thyme, parsley) for garnish, optional

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 the chicken cook evenly and stay juicy.
  2. In a small bowl, whisk together olive oil, lemon zest, minced garlic, and smoked paprika, creating a fragrant marinade.
  3. Brush the marinade generously over both sides of each chicken breast, ensuring they are well coated. Let them sit for a few minutes to absorb the flavors.
  4. Heat a heavy-bottomed skillet over medium-high heat until it starts shimmering and you see a slight haze. This ensures a good sear.
  5. Add the chicken breasts to the hot skillet, laying them away from you to avoid splatters. Sear for 4-5 minutes without moving, until the underside develops a golden, slightly charred crust.
  6. Flip the chicken breasts using tongs and sear the other side for another 4-5 minutes, until the crust is golden and the chicken is cooked through.
  7. Use a meat thermometer to check the internal temperature; it should read 75°C (165°F). Once reached, remove the chicken from the skillet.
  8. Transfer the chicken to a cutting board and let it rest for 5 minutes. This step helps the juices redistribute, keeping the meat moist.
  9. Slice the rested chicken into thick, juicy strips, revealing the tender interior and crispy exterior.
  10. Garnish with fresh herbs if desired, and serve hot or cold in salads or as a main dish. Enjoy that perfect sear and juicy bite!

Notes

Ensure the skillet is hot enough before adding the chicken to achieve a crisp, golden crust. Resting the chicken is crucial for maintaining juiciness. Using a meat thermometer helps prevent overcooking.