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Pan Seared Chicken Breast Recipe

Pan Seared Chicken Breast

Copyright 2003,Cheryl Smith, All Rights Reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on February 25, 2010

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    I enjoy making this it is something I can put together at the last minute and it comes out great. I love the flavor. I recipe has become second hand for me I don't even have to read it, I think that just shows how easy it is! I will definitely try to make the sauce another user recommended.

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  • on December 02, 2009

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    Who has time sometimes to really cook?? Well, I felt this was a really well cooked chicken breast, flavorful, juicy and so easy. One pan to clean! I followed other's recommendations, using skinned, deboned breasts which I seared on both sides ensuring not to burn. Next time, I will pound down the breasts to make them more tender and less chewy. COVER the skillet in the oven for 5 minutes, then I added 1/2 c white wine, cooked for 3 more minutes until done. Plate the breasts, remove the spices from the pan and then add 1 TBL butter to pan and reduce to make a nice sauce to top off on the plates. My husband took one bite, gave me that loving look and said "Good". The best endorsement after a long day at the office for both of us. BTW, use the second half of the oil to coat the heated pan before searing omitted from the recipe.

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  • on July 25, 2007

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    This is such a fast recipe. I did change somethings but it turn out great anyways. I use skinless chicken breast and used dried herbs instead. I seasoned the chicken with the salt, pepper, and herbs and then pan seared it. Placed it in the oven to finish cooking and they came out with a ton of flavor and remained very juicy. Love this recipe.

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  • on October 11, 2006

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    Everything about this is easy. Boneless skinless breast work equally well. For a delicious twist, remove the chicken breasts and garlic from the pan and pour off most all of the oils. Then add 1 tablespoon of unsalted butter to the pan until melted. Add about quarter cup of chardonnay to the hot pan, deglaze and reduce for about 3 minutes stirring with a wisk. Pour this sauce over the hot breasts and roasted garlic. FANTASTIC!!!

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  • on May 28, 2006

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    A date night favorite!

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  • on March 10, 2006

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    The chicken comes out juicy, and fits within the "good health guidelines" of my diet plan.

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  • on September 22, 2005

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    This is the classic "30 minute meal" it was so easy and delicious. I used up skinless chicken breasts and added bread crumbs for a healthier option. It was absolutely superb.

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  • on August 24, 2005

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    This recipe is very simple to prepare, and the flavor of the fresh herbs and garlic with the salt and pepper is a perfect balance. The pan searing and then baking also kept the chicken tender. It was wonderful!!

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  • on September 24, 2004

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    This was a great quick chicken dish. I used boneless chicken and the were really juicy which is usually not the case

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  • on June 08, 2004

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    Easily made in less than 30 minutes. Lightly juicy, almost like baked rosemary chicken, without the 2 hr wait.

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