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Pan-Roasted Chicken Breast with Citrus Glaze

This dish features tender chicken breasts that are pounded flat for even cooking, seared to develop a crispy exterior, and finished with a bright citrus glaze. The combination of a smoky paprika rub, a quick sear, and a zesty lemon-white wine sauce creates a juicy, flavorful, and visually appealing main course. The final texture is crispy on the outside with moist, juicy meat inside, topped with a glossy citrus reduction.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: General
Calories: 310
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts preferably skinless and boneless
  • 2 tablespoons olive oil for searing
  • 1 pinch smoked paprika adds smoky flavor
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons lemon juice brightens the dish
  • 1/4 cup white wine for deglazing
  • 2 tablespoons 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. Pound each chicken breast to an even thickness of about 1.5 cm using a meat tenderizer or rolling pin. This ensures uniform cooking and a juicy result.
  2. Heat a heavy skillet over medium heat until it's hot but not smoking, about 160°C (320°F). Add a splash of olive oil and swirl to coat the bottom.
  3. Season the chicken generously with salt, black pepper, and smoked paprika on both sides. Place the chicken in the hot pan, searing undisturbed for 3 minutes to develop a golden crust.
  4. Flip the chicken using tongs, then cook for another 6-7 minutes, until the exterior is golden brown and the internal temperature reaches 75°C (165°F). Use an instant-read thermometer to check for doneness.
  5. Remove the chicken from the pan and let it rest on a plate, tented loosely with foil, for about 5 minutes. This helps the juices redistribute and keeps the meat moist.
  6. While the chicken rests, deglaze the pan with lemon juice and white wine, scraping up any browned bits with a spoon. Let the sauce simmer until slightly thickened and glossy, about 2 minutes.
  7. Slice the rested chicken breasts and arrange them on a serving plate. Spoon the citrus glaze over the top, then sprinkle with freshly chopped herbs for added color and freshness.