chicken breast recipes

Chicken breasts often get a bad rap for being dry, but if cooked right, they can be juicy and tender. It’s all about the technique—searing at high heat and resting properly. I’ve learned that simple seasoning with salt, pepper, and a smoky paprika makes all the difference.

This recipe strip away the fuss and highlights the beauty of straightforward cooking. No marinade, no fuss—just a few minutes of prep and a hot skillet. It’s perfect for busy nights when you want something satisfying without a long wait.

Why This Chicken Keeps Coming Back to My Kitchen

Because it’s reliable, quick, and always satisfying. It’s the kind of meal that feels like a small victory—perfectly cooked, juicy, and flavorful. I keep returning to this because it’s adaptable—serve it with salad, rice, or roasted vegetables. The straightforward process reminds me that good food doesn’t need fuss or flash, just honest technique.

Inside the Ingredients: Simple, Honest, Versatile

• Chicken breasts: Lean, tender, quick-cooking protein—just add a pinch of salt and pepper to enhance its natural flavor.
• Salt & pepper: Basic but essential—amplifies chicken’s flavor and creates a tasty crust.
• Smoked paprika: Adds a subtle smoky depth, which pairs beautifully with lemon and herbs.
• Olive oil: High-quality oil helps achieve that golden crust and prevents sticking.
• Lemon: Brightens the dish with zesty acidity—use fresh for best aroma.
• Fresh herbs: Chives, parsley, or thyme; sprinkle at the end for freshness and color.
• Garlic (optional): Adds aromatic warmth—minced or sliced thin for quick infusing.

Tools & Equipment for Chicken Perfection

• Cast iron skillet: Provides even heat for a perfect sear.
• Meat thermometer: Ensures chicken is cooked to the safe internal temperature.
• Tongs: Handles the chicken without piercing, keeping juices inside.
• Cutting board & knife: Rest and slice the chicken cleanly.

Step-by-Step to Perfect Juicy Chicken Breasts

Step 1: Start by pounding the chicken breasts to even thickness, about 1.5 cm (½ inch).

Step 2: Season generously with salt, pepper, and a pinch of smoked paprika for depth.

Step 3: Heat a tablespoon of oil in a cast iron skillet over medium-high heat until shimmering.

Step 4: Place the chicken breasts in the hot pan, cooking undisturbed for 5-6 minutes until golden.

Step 5: Flip, then cook for another 5 minutes, or until the internal temperature hits 75°C (165°F).

Step 6: Remove from heat, let rest for 5 minutes to lock in juices.

Step 7: Serve with a squeeze of fresh lemon and a sprinkle of chopped herbs.

Cooking Checkpoints & Tips for Success

• Ensure the pan is hot enough before adding chicken to get a good sear.
• Cook undisturbed for the first 5-6 minutes to develop a rich, golden crust.
• Use a meat thermometer to avoid overcooking; 75°C (165°F) is perfect.
• Rest the chicken at least 5 minutes before slicing to retain juices.

Common Mistakes & How to Fix Them

• Cooking at too high a temperature for too long.? If chicken is overcooked, reduce heat and cook for less time.
• Skipping seasoning before cooking.? If chicken is underseasoned, add more salt and spices during resting.
• Pan not hot enough.? If chicken sticks to the pan, add more oil or let it heat longer.
• Relying solely on color to judge doneness.? If juices run pink, cook a little longer or check temperature.

Juicy Pan-Seared Chicken Breasts

This dish features tender, juicy chicken breasts cooked with a high-heat sear to develop a golden crust and a flavorful smoky paprika seasoning. The key techniques include pounding for even thickness, searing in a hot skillet, and resting to lock in juices, resulting in a visually appealing, succulent final result. Served with a squeeze of lemon and fresh herbs, it’s a simple yet satisfying main course.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts pounded to even thickness
• 1 tablespoon olive oil high-quality for searing
• 1 teaspoon salt to season the chicken
• 1/2 teaspoon black pepper freshly ground
• 1/2 teaspoon smoked paprika adds smoky flavor
• 1 lemon lemon for squeezing over cooked chicken
• a handful fresh herbs chopped parsley, chives, or thyme
• 2 cloves garlic garlic optional, minced

Equipment

• Cast iron skillet
• Meat thermometer
• Tongs
• Cutting board
• Knife

Method

 

1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1.5 cm thick. This ensures even cooking and a tender texture.
   
2. Mix together salt, pepper, and smoked paprika in a small bowl. Rub this seasoning evenly over both sides of each chicken breast.
   
3. Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat until shimmering and just starting to smoke.
   
4. Carefully place the chicken breasts in the hot skillet, ensuring they lay flat and aren’t crowded. Let cook undisturbed for 5-6 minutes until the underside is golden brown and releases easily from the pan.
5. Flip the chicken using tongs and cook for another 5 minutes, or until the internal temperature reaches 75°C (165°F), checking with a meat thermometer.
6. Remove the skillet from heat and transfer the chicken to a cutting board. Let rest for 5 minutes to allow the juices to redistribute.
7. Squeeze fresh lemon juice over the rested chicken, sprinkle with chopped herbs, and add minced garlic if using. Serve immediately for maximum juiciness and flavor.

Notes

Ensure the pan is hot enough before adding chicken to achieve a perfect sear. Use a thermometer for precise doneness. Rest the chicken to lock in juices and enhance tenderness.