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

Preparation Time : 5 minutes

Cooking Time : 10 minutes

Serving : 1

Ingredients for Chicken:

• 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

Ingredients for Chili oil:

• Red Chilli powder - a pinch
• Butter - 1 tsp
• Bird's eye chilli - 1, finely chopped 

Equipment:

• Heavy bottom Skillet

Method:

1. Wash and pat the chicken breast dry with paper towels. Add salt, lemon juice, pepper, red chilli powder, minced garlic and 1/2 tsp of oil. Toss the chicken in the marinade to coat it and give it a leisurely massage. Now put the bowl in the refrigerator and let it marinate for at least an hour or two.

Tip: Use freshly cut chicken breast for the maximum juiciness.

Note: You can either use skin-on chicken breast or without skin. Since I don't prefer chicken with skin, I always use the skinless version.

2. Take a heavy bottomed skillet preferably non stick. Heat it on medium. When the pan is hot, add the oil. When the oil is hot, slide in the butter. Tilt the pan to coat it with butter. Swirl the butter until melted and bubbly. Add a sprig or two of Rosemary or thyme. This will add a nice flavor to the oil.

3. Shake off the extra marinade and lay the chicken breast flat on the skillet. If you are using more than one breast at a time take care there is enough gap between two and not overcrowd them.

4. Turn the chicken over a couple of time to coat it in the warm oil and butter. This will ensure the chicken will not stick to the pan. Now let it rest on one side and let it brown. It will take about 5-6 minutes. Cover the pan and let it cook on medium.

5. Now turn the breast over and brown the surface in the same way. Spoon some of the melted butter and oil onto the chicken. This will keep chicken moist.

6. Make a deep slit in the thickest portion of the breast to check if its cooked. If not, cover and cook it for some more time.

7. Remove the chicken breast to a plate and rest it for a couple of minutes before serving it or cutting it and using for some recipe.

8. Making the oil : In the same pan add the butter and let it melt. Now once bubbly add the chilli powder and the chopped bird'd eye chilli. Sauté it for 30 seconds on medium. The oil is ready. Now pour it over the chicken breast and serve.

Serve it hot off the pan as is or with a side of buttery mashed potato. You can also use it as pizza toppings, salad, sandwiches, sizzlers, rice bowls, burritos, rolls and practically in anything you want to add roasted chicken.