Juicy Pan-Seared Chicken Breast
Equipment
- 1 cast iron fry pan
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons extra light olive oil
- 4 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse sea salt
Instructions
- Place a thawed, boneless skinless chicken breast in a 1-gallon plastic bag. Pound the chicken with a meat tenderizer or rolling pin until it is an even thickness. Roughly .5" thick.
- Remove the chicken breast from the bag with a pair of tongs and place it on top of the bag. Sprinkle with coarse sea salt, paprika, garlic powder, onion powder, and pepper. Use your hand to pat the seasonings into the chicken. Flip the chicken breast over and repeat the seasoning.
- Heat a cast iron fry pan over medium-high heat for several minutes. Add two tablespoons of extra light olive oil (or your favorite cooking oil) to the pan and allow it to heat up for a few seconds.Carefully place the seasoned chicken breasts into the hot pan. Drop several pats of butter beside the chicken breasts.Pour about 1 teaspoon of Worcestershire sauce on both chicken breasts.Using a hot pad, lift up on the pan handle allowing the butter to pool on the opposite end of the pan. Using a span, scoop up the butter and pour it over the chicken breasts several times.Allow them to cook on the first side for about 4-5 minutes without moving them. This will create a golden crust.
- Flip the chicken breasts over. Repeat the steps of adding the Worcestershire sauce and butter.After 4-5 minutes, use a meat thermometer to check the internal temperature of the chicken. As soon as it reaches 165°F the chicken is done.
- Remove the chicken breasts from the pan and rest on a plate. Pour the remaining butter from the pan over the chicken. Allow the chicken to rest for 15 minutes before slicing.
Video
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