Easy Pan Seared Chicken Breast with Chilli Oil & Rosemary
12 October
Do you also get those sudden cravings when you feel you want to eat something gourmet but don't want to slog in the kitchen? Or you want a quick fix for your weeknight dinners with some protein side? Or just want to have something to pair with your wine on those moody evenings when you just want to sit and binge watch Netflix? All of those emotions I am sure you must have encountered at some time or the other because I have. And especially in this lockdown.
I always liked a good chicken steak and used to always think, it would be a whole lot of work to make them, right from the point of sourcing good chicken breast to roasting them in the oven. It was just during the lockdown when ordering from restaurant became a no-no and I wanted to make a chicken pizza one day did I try and make the pan seared chicken for the first time. And from then on I have practically been in love with this easy peasy dish. I have made it at least ten fifteen times so far if not more and most of the times just ended up eating them as is even without anything to go with it.
And now I feel stupid that all those times I have been spending a bomb on those chicken steak sizzlers or chicken salads, when I could have easily made them at 1/4th the price I paid.
The most important part of this recipe is that you need to have the bones removed. The chicken needs to sit flat on the skillet to get properly seared. Bones are a total no-no here. Either you ask the butcher to do it for you or just grab a packet of chicken breast that online grocery stores have these days. Or the last option do it yourself. I just bought the nice and juicy breasts from the online grocery store.
This easy failproof pan seared chicken is going to change your weeknight chicken cravings. It is so easy that you will feel a bit stupid as to why you spent time in roasting the chicken in the oven for your meals. Just kidding. Every approach has its own benefits. But I really really love this, because it takes a flat five to ten minutes to get the whole thing done. When you are in mood for just some chicken side paired with a a chilled glass of wine, this is just perfect.
I have made at least a gazillion different variations in marination for this dish and everyone just turned out great. Here I am going to talk about one of the basic recipe you can try out at first before you let your imaginations loose.
Tips for making good pan seared chicken
1. Marination time is important. It will help get the seasoning into the chicken.
2. Sear the chicken in a mixture of oil and butter. The butter will help in browning and the oil will help keep the butter from burning. The butter also add a nice flavor to the chicken breasts.
3. Cook the chicken lid on and on medium flame. It will help cook the chicken to the core.
4. Allow the chicken to rest for a couple of minutes after cooking and before removing from the skillet to cut. This will allow the juices to redistribute and ensure a juicy boneless chicken breast.
Marination Time - 2 hours minimum
- Boneless Chicken Breast - 1
- Fresh Ground Black Pepper - 1/2 tsp
- Lemon - 1/5th
- Red Chilli Powder - 1/4th tsp
- Fresh Garlic minced / Garlic Powder - 1/2 tsp
- Chilli flakes - 1/4 tsp
- Rosemary - handful (Fresh / dried) - Optional
- Salt
- Butter - 1 tbsp
- Refined oil - 1 tbsp
- Red Chilli powder - a pinch
- Butter - 1 tsp
- Bird's eye chilli - 1, finely chopped
- Heavy bottom Skillet
2 comments
Lovely write-up..Yummy recipe..will try soon
ReplyDeleteThank you dear for the kind words. Do try and let me know the feedback
Delete