Juicy Pan-Seared Chicken Breast
Juicy Pan-Seared Chicken Breast
Ingredients
For the Brine
- 1 tablespoon salt
- 1 cup water
For the Chicken
- 1 pound chicken breast
For the Seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
For Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- 1
Butterfly the chicken breast by slicing it horizontally almost all the way through, then opening it up like a book.
⏱️ 2 min
- 2
In a bowl, dissolve 1 tablespoon of salt in 1 cup of water to create the brine. Submerge the butterflied chicken breast in the brine and let it soak for 15 minutes.
⏱️ 1 min
- 3
After 15 minutes, remove the chicken from the brine and pat it thoroughly dry with paper towels. This step is crucial for achieving a good sear.
⏱️ 2 min
- 4
In a small bowl, combine the paprika, 1 teaspoon salt, garlic powder, black pepper, onion powder, cayenne pepper, and oregano.
⏱️ 2 min
- 5
Generously season both sides of the dried chicken breast with the prepared spice mix.
⏱️ 2 min
- 6
Place a pan over medium-high heat. Add 1 tablespoon of olive oil. Use an infrared thermometer to ensure the pan reaches approximately 300°F before adding the chicken.
⏱️ 3 min•🌡️ 300
- 7
Once the pan is hot, carefully place the seasoned chicken breast into the pan and sear for 2 minutes per side.
⏱️ 4 min
- 8
After searing both sides, add 1 tablespoon of butter to the pan. Tilt the pan slightly and use a spoon to baste the chicken with the melted butter.
⏱️ 1 min
- 9
Flip the chicken once more and continue basting with the butter for about 1 minute.
⏱️ 1 min
- 10
Turn off the heat, cover the pan with a lid, and let the chicken rest for 10 minutes. Do not lift the lid during this time.
- 11
Remove the chicken from the pan, slice it, and serve immediately. The chicken should be perfectly juicy and tender.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Juicy Pan-Seared Chicken Breast
For the Brine
- 1 tablespoon salt
- 1 cup water
For the Chicken
- 1 pound chicken breast
For the Seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
For Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- 1
Butterfly the chicken breast by slicing it horizontally almost all the way through, then opening it up like a book.
⏱️ 2 min - 2
In a bowl, dissolve 1 tablespoon of salt in 1 cup of water to create the brine. Submerge the butterflied chicken breast in the brine and let it soak for 15 minutes.
⏱️ 1 min - 3
After 15 minutes, remove the chicken from the brine and pat it thoroughly dry with paper towels. This step is crucial for achieving a good sear.
⏱️ 2 min - 4
In a small bowl, combine the paprika, 1 teaspoon salt, garlic powder, black pepper, onion powder, cayenne pepper, and oregano.
⏱️ 2 min - 5
Generously season both sides of the dried chicken breast with the prepared spice mix.
⏱️ 2 min - 6
Place a pan over medium-high heat. Add 1 tablespoon of olive oil. Use an infrared thermometer to ensure the pan reaches approximately 300°F before adding the chicken.
⏱️ 3 min•🌡️ 300 - 7
Once the pan is hot, carefully place the seasoned chicken breast into the pan and sear for 2 minutes per side.
⏱️ 4 min - 8
After searing both sides, add 1 tablespoon of butter to the pan. Tilt the pan slightly and use a spoon to baste the chicken with the melted butter.
⏱️ 1 min - 9
Flip the chicken once more and continue basting with the butter for about 1 minute.
⏱️ 1 min - 10
Turn off the heat, cover the pan with a lid, and let the chicken rest for 10 minutes. Do not lift the lid during this time.
- 11
Remove the chicken from the pan, slice it, and serve immediately. The chicken should be perfectly juicy and tender.
⏱️ 2 min