Crispy Chicken Breast: Quick, Easy, and Irresistible
This crispy chicken breast is golden, juicy, and perfectly seasoned. It's an easy chicken breast recipe that takes only 12 minutes to prepare and cook, making it the best pan seared chicken breast option for a quick dinner.
Ingredients
- 2 large chicken breasts (250 – 300g/8 – 10 oz each) each cut in half horizontally to form 4 steaks, no need to pound
- 20g/1 1/2 tbsp unsalted butter or 1 1/2 tbsp olive oil
- 1 tsp paprika (regular, sweet, or smoky)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin (or substitute coriander or omit)
- 3/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 1/2 tbsp all-purpose flour
- 1/3 cup chicken stock (low sodium), sub water
- 30g/2 tbsp unsalted butter
- 1 tbsp parsley, roughly chopped (optional)
Instructions
- Prep the chicken: Slice each chicken breast in half horizontally to create 4 thin fillets. No need to pound them out—thinner slices cook faster and more evenly.
- Season and coat: Combine the flour, paprika, garlic powder, onion powder, cumin, salt, and pepper in a small bowl. Coat each chicken piece evenly in the seasoned flour mixture, shaking off any excess.
- Sear the chicken: Heat 1 1/2 tablespoons of butter in a large non-stick skillet over high heat until it foams. Add the chicken, cooking for about 2 1/2 minutes per side, until golden and crispy. Then, remove it to a plate and let rest for 3 minutes.
- Make the sauce: Deglaze the pan by pouring in the stock and scraping up the browned bits from the skillet. Let it simmer for 1 minute to reduce slightly.
- Finish the sauce: Stir in the remaining butter, letting it melt into the pan sauce. Toss in the chopped parsley if you like—it’s optional but adds a nice pop of freshness.
- Serve: Spoon the warm sauce over the crispy chicken breast and enjoy!
Notes
There you have it: the perfect crispy chicken breast recipe for any night of the week.