This pan seared rooster breast comes out irresistibly seasoned with a golden brown crust and a juicy, tender inside! Listed here are all our ideas and tips to this household favourite recipe—serve it with a number of easy sides, or add to salads, tacos, rice bowls, and extra.
Why we love this recipe
With regards to rooster, what Alex and I flip to most frequently are the straightforward, primary go-to strategies. Sure, we love a superb Tuscan rooster or rooster piccata. However we now have made this pan seared rooster breast extra occasions than we are able to rely!
It comes out golden seared on the surface and juicy on the within, completely seasoned with our favourite mix of garlic powder, onion powder, oregano, and smoked paprika. 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, rooster tacos, or energy bowls! It’s so, so versatile and you may make it in quarter-hour.
Elements for pan seared rooster breast
You’ll want only a handful of components for this recipe, and outdoors of the rooster, you seemingly have them available in your pantry:
- Rooster breast: Purchase natural rooster if in any respect attainable. Search for boneless skinless rooster breasts, or cutlets if attainable. Should 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 components garlic powder, onion powder, smoked paprika, and dried oregano add huge 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 purchase it in cutlets). Should you’re prepared, bounce to the recipe beneath 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 aspect. 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 fireplace up a grill! Substitute it for grilled rooster in recipes like a Rooster Pesto Sandwich or a Grilled Rooster Salad.
Methods to serve it pan seared rooster breast
This pan seared rooster is so versatile, which is why we’re so excited to share it with you! You may eat it as a foremost with a number of easy aspect dishes, or in all types of the way like salads, bowl meals, and many others. Certainly 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 approach to do this at house!
- Add a easy aspect 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, Mediterranean salad, or grilled rooster salad.
- Add it to bowls like a burrito bowl, energy bowl, rice bowl, or farro bowl.
Storing leftovers
Leftover cooked rooster shops for 3 to 4 days refrigerated. It’s greatest eaten instantly after cooking, however 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.
Steadily requested questions
A heavy-bottomed skillet, similar to forged iron or stainless-steel, is good for pan-searing rooster. These pans retain warmth nicely, permitting for a constant sear and stopping the rooster from sticking.
Sure, utilizing oil is important 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: make 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 inside 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 attainable)
- 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
- Should you purchase the rooster as breasts that aren’t already butterflied or in cutlets, butterfly the rooster by inserting 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 stainless-steel or forged iron skillet and warmth over medium excessive warmth. Add the rooster and prepare dinner for 3 to five minutes per aspect, till browned on either side. When the inner temperature is 165°F or the middle is 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: Essential dish
- Methodology: Stovetop
- Delicacies: Rooster
- Weight loss program: Gluten Free
