easy pan-seared chicken breasts is one of my front-runner ways to make chicken. You pan fry chicken right in the frying pan. So that you can enjoy crunchy crust and lots of season ! It ’ s an excellent way to cook boneless and skinless chicken breasts when you are short on time.
Reading: Easy Pan-Seared Chicken Breasts
How to make easy pan-seared chicken breasts
To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts. You can easily dredge them in the flour mix. Another sell point is since they are bland, they retain the coating better. By the room, I besides used flimsy chicken breasts in this Parmesan Crusted Chicken recipe .
Besides, boneless chicken breasts are thus easy to find ! They are besides broken in fatten and high in protein. So perfective !
To dredge chicken breasts, you will use all determination unbleached flour. By the way, flour is one of the best coatings for frying or searing chicken. And it constantly produces nice and smooth coating .
How about whole wheat flour for dredging ? Of course, you can use solid wheat flour, excessively. solid wheat flour is identical flavorful and will taste slenderly different .
To make this pan-seared chicken gluten free:
- Use rice flour to get a beautiful golden crust on your chicken.
- Other mild-flavored flours that also work well include: specialty gluten-free flour mixes, corn flour and potato starch flour.
- Or, if you are able to tolerate nut flours, almond flour works great for coating and pan searing chicken. It also gives it a beautiful color.
I besides have instructions on searing thick chicken breasts where I don ’ triiodothyronine use flour at all. In fact, you can compare and see how different the process is when chicken is thick : How to sear thick chicken breasts .
How to coat the chicken breasts
foremost, paper towel dry the wimp. adjacent, in a bombastic bowl, combine flour, ocean salt, black pepper, garlic powder, onion powderize and italian seasoning. immediately stimulate well to blend .
then, using a pitchfork or tongs, coat the wimp breasts in the flour mix and set aside. The reason why we want to dredge chicken in flour is simple ! It ’ sulfur because we want to make chicken ’ s open attain a more attractive brown color. And we besides want to get some crisp on the outside .
additionally, you can besides coat the chicken by tossing it with the flour. Use either a plastic bag, a paper bag or a plastic container with a lid .
Or, you can sprinkle the flour onto a plate. then roll the chicken breasts around in it, while pressing it into the flour. 
Searing chicken breasts
This easy pan seared chicken recipe produces a cover girl crispen application. It ’ s not the least bite heavy. What you truly taste is the chicken, not the application. And that ’ s how it should be. The coating is just scantily there to complement the food .
- First things first, you will heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, you will place flour coated chicken breasts in the skillet.
- Next you will sear chicken breasts them for 4 to 5 minutes on each side. They should turn golden brown in color on both sides.
- Finally, I recommend to turn them only once between cooking. And the total cooking time should not exceed 8-10 minutes.
What kind of skillet to use
I recommend using a thoroughly quality stainless steel pan, such as this 12 column inch pan that comes with a lid. Or, you can besides pan sear chicken in a large casting iron frying pan, such as this 12 inch cast iron pan .
Both hold heat fabulously well and are easy to cook with. I cooked most of the recipes on this web site with one of these two skillets .
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Easy Pan-Seared Chicken Breasts
Easy Pan-Seared Chicken is easily prepared right in the skillet with a crunchy crust and lots of flavor from Italian seasoning.
Prep Time
5
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Cook Time
10
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Total Time
15
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Servings:
4
Ingredients
- 4 wimp breasts ( thin, boneless and skinless )
- ½ cup flour
- 1 teaspoon sea salt
- ¼ teaspoon total darkness pepper
- 1
Read more: Easy Oven-Baked Baby Back Ribs
teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
Instructions
-
Paper towel dry your thin chicken breasts (if you bought thick ones, make sure to butterfly each one). In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder and Italian Seasoning. Stir well to blend.
-
Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes.
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Remove chicken from pan and serve warm with pasta or vegetables.
nutrition Facts
slowly Pan-Seared Chicken Breasts
Amount Per Serving
Calories 254
Calories from Fat 90
% Daily Value*
Fat 10g
15%
Saturated Fat 1g
6%
Cholesterol 72mg
24%
Sodium 713mg
31%
Potassium 456mg
13%
Carbohydrates 13g
4%
Protein 25g
50%
Vitamin A 50IU
1%
Vitamin C 1.3mg
2%
Calcium 22mg
2%
Iron 1.5mg
8%
* Percent Daily Values are based on a 2000 calorie diet.
Read more: Sausage and Peppers – Spend With Pennies
nutritional information is provided as a courtesy only. This information comes from on-line calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are lone estimates .
Our raw favorite chicken recipes include this Cajun Chicken and Sausage Penne Pasta dish. 
additionally, we besides like this amazing Chicken Spinach and Bacon Alfredo Pasta. In fact both recipes are perfective for midweek dinners ! 
