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Seared Chicken Breasts with Lemon and Herbs

Thinly sliced chicken breasts are seared quickly over high heat to develop a crispy exterior while remaining juicy inside. The dish features simple seasonings like smoked paprika, salt, and pepper, finished with bright lemon and fresh herbs for a flavorful, tender result. The final appearance is golden-brown, crispy on the outside, and moist within, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 piece chicken breasts preferably skinless and boneless
  • 2 tbsp olive oil or avocado oil
  • 1 tsp salt sea salt preferred
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp smoked paprika adds smoky depth
  • 1 lemon lemon for juice and brightness
  • 2 cloves garlic minced (optional)
  • 2 tbsp fresh herbs parsley and thyme, chopped
  • optional hot sauce for spice, if desired

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Skillet or frying pan
  • Tongs
  • Meat Thermometer

Method
 

  1. Place a sharp knife on the chicken breasts and carefully slice each in half horizontally to create thinner cutlets. This helps them cook quickly and evenly.
  2. Pat the sliced chicken dry with paper towels to remove excess moisture, which ensures a good sear and crispy exterior.
  3. In a small bowl, mix salt, pepper, smoked paprika, and minced garlic (if using) to create a flavorful seasoning blend.
  4. Sprinkle the seasoning generously over both sides of each chicken piece, pressing slightly to adhere.
  5. Heat a skillet over medium-high heat until it’s hot and shimmering, then add olive oil. You should hear a gentle sizzle when the oil hits the pan.
  6. Carefully place the chicken slices into the hot skillet, laying them flat to maximize contact. Let them cook undisturbed for about 3-4 minutes until the edges turn golden brown.
  7. Flip each piece using tongs and cook for another 3-4 minutes until the other side is golden and the chicken is cooked through. Use a meat thermometer to verify an internal temperature of 75°C (165°F).
  8. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to allow juices to redistribute, keeping the meat moist.
  9. Squeeze fresh lemon over the rested chicken and sprinkle with chopped herbs for bright, fresh flavor. Add hot sauce if you like some extra spice.
  10. Serve the crispy seared chicken slices hot, garnished with additional herbs or lemon wedges if desired.

Notes

Ensure the pan is hot enough before adding the chicken to achieve a crisp sear. Resting the chicken is crucial for juicy results. Adjust cooking time based on thickness of slices.