Pan-Seared Chicken Breasts
July 25, 2018
It's been way too hot to turn the oven on. These Pan-Seared Chicken Breasts are very quick and easy to prepare and make a great weeknight meal. The key to making juicy, tender chicken breasts is not to overcook them. You can change the herb mixture to whatever you like.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Directions
1Pat the chicken breasts dry and place each chicken breast between two pieces of plastic wrap. With a meat mallet, pound chicken into an even thickness.
2Mix the red pepper flakes, oregano, basil, sea salt, and black pepper then sprinkle over both sides of each chicken breast.
3Heat olive oil in large skillet over medium-high heat. Gently place each chicken breast in the skillet, careful not to overcrowd it. Allow the chicken to sear for about 4 minutes per side. Set aside to rest.
4Lower heat to medium-low. Remove pan from heat and deglaze the pan with the white wine, stirring and scraping all the brown bits from the bottom of the pan with a wooden spoon. Bring skillet back to the heat and allow the wine to reduce slightly about 2 - 3 minutes. Turn off the heat, stir in the butter and fresh herbs. Pour over the chicken and serve.
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