This pan seared rooster breast comes out irresistibly seasoned with a golden brown crust and a juicy, tender inside! Listed below are all our suggestions and tips to this household favourite—serve it with a number of sides, or add to salads, tacos rice bowls, and extra.
Why we love this recipe
What Alex and I flip to most frequently for dinners, we discover, are essentially the most fundamental go-to strategies. Sure, we love an excellent Tuscan rooster or rooster piccata. However we’ve made this pan seared rooster breast extra instances than we will rely!
It comes out golden seared and juicy on the within, seasoned with our favourite mix of spices. We use it for every little thing and our household inhales it! (Actually.) We like including rice or orzo, or slicing it and including it to Caesar salad, rooster pasta salad, or energy bowls! It’s so versatile and you can also make it in quarter-hour.
Elements for pan seared rooster breast
You’ll want only a handful of substances for this recipe, and out of doors of the rooster, you seemingly have them available in your pantry:
- Rooster breast: Purchase natural rooster if in any respect potential. Search for boneless skinless rooster breasts, or cutlets if potential. When you can’t discover cutlets, you possibly can butterfly them by slicing them in half horizontally.
- Olive oil: Olive oil is our cooking oil of selection, and it infuses scrumptious taste into the seared rooster.
- Spices: A customized mix of equal elements garlic powder, onion powder, smoked paprika, and dried oregano add large savory taste to the rooster breasts.
Steps for pan seared rooster breast
The fundamental steps for pan seared rooster breast are easy. Butterflying the rooster breast earlier than you prepare dinner it’s important for even cooking and getting a juicy, tender texture (or you should buy it in cutlets). When you’re prepared, bounce to the recipe under for actual portions.
Step 1: Butterfly the rooster (if not in cutlets) by slicing in half horizontally, then opening it up and slicing alongside the fold to separate the 2 halves. Pat it dry and season with salt. In a small bowl, combine the seasonings and sprinkle on either side of the rooster.
Step 2: Add olive oil to a big skillet and warmth over medium warmth. Add the rooster and prepare dinner till browned on either side, 3 to five minutes per facet. When the inner temperature is 165°F, take away to a plate and relaxation for five minutes.
Step 3: Slice into strips if desired, then serve.
Tip
That is our favourite rooster recipe as a result of it comes collectively in simply quarter-hour and also you don’t want to fireside up a grill! Substitute it for grilled rooster in recipes like a Rooster Pesto Sandwich or a Grilled Rooster Salad.
Methods to serve pan seared rooster breast
This seared rooster is so versatile. You’ll be able to eat it as a foremost with a number of easy facet dishes, or in salads, bowl meals, tacos, sandwiches, and many others. Considered one of my favourite issues to order at a restaurant is a salad and including rooster to make it a foremost dish: that is your method to try this at dwelling!
- Add a easy facet like basil rice, cilantro lime rice, seasoned quinoa, orzo, or couscous.
- Add a inexperienced salad like arugula salad, kale salad, or chopped salad,
- Make a foremost dish salad by serving it sliced over Caesar salad, apple salad, or Mediterranean salad.
- Add it to bowls like a burrito bowl, energy bowl, rice bowl, or farro bowl.
- In sandwiches or tacos like a rooster pesto sandwich or rooster tacos.
Storing leftovers
Leftover cooked rooster shops for 3 to 4 days refrigerated. It’s greatest eaten instantly after cooking, nevertheless it works made forward too. Reheat it in a skillet on the stovetop for a minute or two over medium warmth earlier than serving.
Dietary notes
This pan seared rooster breast recipe is gluten-free and dairy-free.
Incessantly requested questions
A heavy-bottomed skillet, resembling forged iron or chrome steel, is good for pan-searing rooster. These pans retain warmth effectively, permitting for a constant sear and stopping the rooster from sticking.
Sure, utilizing oil is crucial for pan-searing rooster. It helps forestall the rooster from sticking to the pan, promotes even browning, and contributes to a crispy, flavorful crust.
By no means cowl rooster whereas pan-searing! Overlaying the pan will lure steam, stopping the rooster from creating a crispy crust.
A couple of issues: be certain to butterfly it earlier than cooking or purchase cutlets! This ensures even cooking. Use a meat thermometer to make sure it reaches the correct inner temperature of 165°F (74°C), and don’t prepare dinner it past that. Let the rooster relaxation for five minutes after cooking to permit the juices to redistribute.
- 2 boneless skinless rooster breasts or 4 cutlets (about 1 pound, natural if potential)
- 1 to 1 ¼ teaspoons kosher salt
- ½ teaspoon every garlic powder, onion powder, dried oregano, and smoked paprika
- Freshly floor black pepper
- 2 tablespoons olive oil
- When you purchase the rooster as breasts that aren’t already butterflied or in cutlets, butterfly the rooster by putting your hand excessive of every rooster breast and utilizing a pointy knife to fastidiously slice the breast horizontally, leaving the sting intact so it will possibly open up like a e book. Unfold the breast like a e book, then lower alongside the fold to separate the 2 halves.
- Pat the rooster dry with a paper towel and sprinkle on either side with the kosher salt (use 1 ¼ teaspoons if the rooster is nearer to 1 ½ kilos). In a small bowl, combine the garlic powder, onion powder, oregano, smoked paprika, and some grinds of black pepper, then sprinkle over the rooster.
- Add the olive oil to a big chrome steel or forged iron skillet and warmth over medium excessive warmth. Add the rooster and prepare dinner for 3 to five minutes per facet, till browned on either side. When the inner temperature is 165°F or the middle is now not pink, take away to a plate. Relaxation 5 minutes earlier than slicing (if desired) and serving. Leftovers last as long as 3 days refrigerated.
- Class: Fundamental dish
- Methodology: Stovetop
- Delicacies: Rooster
- Food regimen: Gluten Free
