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Quick Sear-Thin Chicken Breasts

This recipe features chicken breasts sliced thin and seared rapidly in a hot skillet, resulting in juicy, golden-brown pieces with a crisp exterior. The method emphasizes high heat and quick cooking to preserve moisture and achieve a tender, appealing texture. It's a versatile protein option that pairs well with salads, pastas, or grains.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably of even thickness
  • 2 tablespoons oil vegetable or canola oil works well
  • 1 lemon lemon optional, for squeezing over
  • to taste salt and pepper for seasoning
  • 1 teaspoon paprika or garlic powder herbs or spices adds depth and color, customize as desired

Equipment

  • Sharp knife
  • Skillet or frying pan
  • Meat thermometer
  • Tongs or spatula

Method
 

  1. Place a sharp knife on the chicken breasts and carefully cut horizontally to create thin, even cutlets. This allows for quick, even cooking and a tender interior.
  2. Pat the sliced chicken dry with paper towels to remove excess moisture, which helps achieve a crisp sear.
  3. Heat a skillet over medium-high heat until it begins to shimmer and just starts to smoke, indicating it's hot enough for searing.
  4. Add oil to the hot skillet, swirling to coat the surface evenly. The oil should shimmer and make a gentle sizzle when the chicken touches it.
  5. Carefully place the chicken slices in the pan, pressing down lightly to ensure contact with the surface. Listen for a satisfying sizzle as they begin to cook.
  6. Cook the chicken for 3-4 minutes until the underside is a deep golden brown and crispy. You should see a nice sear and hear a consistent sizzle.
  7. Flip the chicken slices using tongs or a spatula, then cook for another 3-4 minutes until the second side is golden brown and the chicken is cooked through.
  8. Check the internal temperature with a meat thermometer; it should read 74°C (165°F). The chicken should be opaque inside with clear juices when cut.
  9. Remove the chicken from the skillet and let it rest for 5 minutes on a plate. Resting helps retain the juices, keeping each bite moist and tender.
  10. Squeeze fresh lemon over the rested chicken for a bright, zesty finish, if desired, then slice and serve immediately.

Notes

Ensure the skillet is hot enough before adding the chicken to prevent sticking and achieve a perfect sear. Avoid overcrowding the pan to keep the temperature high and the chicken crispy.