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Smoky Pan-Seared Chicken Breast

This dish features juicy, tender chicken breasts with a flavorful smoky crust achieved through a simple sear. The chicken is seasoned with salt, pepper, and smoked paprika, then cooked in a hot cast-iron skillet until golden and cooked through, finished with a quick pan sauce of white wine, herbs, and butter for added richness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably thick and even in size
  • 1 teaspoon salt coarse salt preferred
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika for smoky flavor
  • 2 tablespoons oil (canola or vegetable) high smoke point
  • 1/4 cup white wine optional for deglazing
  • 2 tablespoons butter for finishing the sauce
  • 2 cloves garlic minced, optional
  • 1 tablespoon fresh herbs (parsley, thyme) chopped for garnish and flavor

Equipment

  • Cast-iron skillet
  • Meat Thermometer
  • Kitchen pounding mallet or rolling pin
  • Tongs

Method
 

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper and pound gently with a mallet or rolling pin until about 1.5 cm thick and even in size.
  2. Mix together salt, pepper, and smoked paprika, then generously season both sides of the chicken breasts with this spice blend.
  3. Heat a cast-iron skillet over medium-high heat until very hot, and add the oil. It should shimmer and start to smoke slightly.
  4. Place the seasoned chicken breasts into the hot skillet without moving them, and cook for about 4-5 minutes until the bottom is golden brown and releases easily from the pan.
  5. Flip the chicken breasts using tongs and cook for another 4-5 minutes, until they reach an internal temperature of 75°C (165°F) and are nicely browned on both sides.
  6. Remove the chicken from the skillet and let it rest on a plate for about 5 minutes to retain juiciness.
  7. In the same skillet, add minced garlic (if using) and cook for about 30 seconds until fragrant, then deglaze with white wine, scraping up browned bits from the bottom.
  8. Stir in butter and chopped fresh herbs, cooking until the butter melts into a glossy sauce, about 1 minute.
  9. Slice the rested chicken breasts and arrange them on a serving plate, then spoon the pan sauce over the top.
  10. Finish by garnishing with extra herbs if desired, and serve immediately for a juicy, flavorful meal.

Notes

Ensure the chicken is pounded to an even thickness for uniform cooking. Rest the meat after cooking to keep it juicy. Use a meat thermometer to avoid overcooking.