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Juicy Pan-Seared Chicken Breast with Lemon and Herbs

This chicken breast recipe emphasizes high-heat searing to develop a flavorful, golden crust while keeping the meat tender and juicy inside. Key ingredients include simple seasonings, fresh lemon, and herbs, which work together to enhance natural flavors. The final dish boasts a crisp exterior and moist, succulent interior, perfect for a quick, satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika for depth of flavor
  • 2 tablespoons olive oil high-quality preferred
  • 1 lemon lemon for fresh juice
  • 2 tablespoons butter unsalted
  • 2 sprigs fresh thyme for aroma and flavor

Equipment

  • Cast iron skillet
  • Meat thermometer
  • Tongs
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a crisp crust.
  2. Use a meat mallet or the bottom of a heavy pan to pound each chicken breast to an even thickness of about 1.5 cm (half an inch). This ensures uniform cooking and a tender bite.
  3. Season each side generously with sea salt, freshly cracked black pepper, and smoked paprika for depth and flavor.
  4. Heat a cast-iron skillet over medium-high heat until it shimmers and is hot to the touch, about 3 minutes.
  5. Add olive oil to the hot skillet, swirling to coat the surface evenly. Listen for a gentle sizzle as the oil heats up.
  6. Carefully lay the chicken breasts in the skillet, placing them away from you to avoid splatters. Let them cook undisturbed for 4-5 minutes until the underside is golden brown and crispy.
  7. Use tongs to flip each chicken breast and cook for another 4 minutes, or until the internal temperature reaches 75°C (165°F). The meat should feel firm but spring back when pressed.
  8. During the last minute, add butter and sprigs of thyme to the skillet. Use a spoon to baste the chicken with melted butter and herbal aroma, enhancing flavor and moisture.
  9. Transfer the cooked chicken to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute, ensuring moist, tender meat.
  10. Squeeze fresh lemon juice over the rested chicken and slice against the grain. The bright citrus adds a refreshing contrast to the savory, crispy exterior.
  11. Serve the sliced chicken hot, garnished with a sprig of thyme if desired, and enjoy the perfect balance of crispy crust and juicy interior.

Notes

Ensure the chicken is pounded to an even thickness for uniform cooking. Use a thermometer to avoid overcooking, and always let the chicken rest before slicing to keep it juicy.