Ingredients
4 boneless, skinless chicken breasts (about 6 oz / 170g each)
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
½ cup (120 ml) low-sodium chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Place chicken breasts between two pieces of plastic wrap and pound them to an even ½-inch thickness. Pat the chicken completely dry with paper towels.
- Season Generously: In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and pepper. Season both sides of the dry chicken breasts liberally with this mixture.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken in the pan. Sear for 4-6 minutes on the first side without moving, until a beautiful golden-brown crust forms.
- Flip and Finish Cooking: Flip the chicken breasts and cook for another 4-6 minutes on the other side, or until the chicken is cooked through and no longer pink inside. Transfer the cooked chicken to a cutting board and let it rest.
- Make the Pan Sauce: Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant.
- Deglaze and Serve: Pour the chicken broth into the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let the sauce simmer for 1-2 minutes to reduce slightly. Slice the rested chicken, return it to the pan to coat in the sauce, or serve the sauce spooned over the top, garnished with fresh parsley.
Notes
Even Thickness is Key: Pounding the chicken to an even thickness is the most important step for ensuring it cooks evenly and stays juicy.
Dry for a Good Sear: Patting the chicken completely dry before seasoning is crucial. A dry surface allows the chicken to form a delicious golden-brown crust instead of steaming in the pan.
Let It Rest: Always let the cooked chicken rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a much more tender and moist chicken breast.
Doneness: The most reliable way to check if your chicken is cooked is with an instant-read meat thermometer. It should read 165°F (74°C) at the thickest part.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Pan-Searing, Sautéing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 310 kcal
- Sodium: 480mg
- Fat: 12g
- Carbohydrates: 2g
- Protein: 45g