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Homemade Pan Seared Chicken recipe photo

Pan Seared Chicken

Quick pan-seared chicken cutlets finished with a simple herb butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • 12-inch heavy-duty skillet
  • Mixing Bowl
  • Measuring Spoons
  • Tongs or spatula
  • Meat Thermometer
  • plate and foil

Ingredients
  

  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons chopped fresh thyme leaves (plus additional for garnish)
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 3/4 cup chicken broth
  • 2 tablespoons unsalted butter

Instructions
 

  • In a small bowl, combine the sweet paprika, salt, and black pepper.
  • Place the four chicken cutlets on a plate and evenly season both sides with the spice blend.
  • Heat a 12-inch heavy-duty skillet over medium-high heat and add the olive oil.
  • When the oil is hot, add the seasoned chicken cutlets without overcrowding the pan and cook undisturbed 5–6 minutes until golden and browned on the bottom.
  • Flip the cutlets and cook 4–6 more minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  • Transfer the cooked chicken to a plate and loosely cover with foil to rest while you make the sauce.
  • Reduce the skillet heat to medium-low and add the minced garlic, chopped thyme, and chopped rosemary to the remaining oil; cook, stirring, 1–2 minutes until fragrant.
  • Pour in the chicken broth and simmer the mixture about 5 minutes, until the liquid has reduced by roughly half.
  • Whisk in the unsalted butter until melted and the sauce is glossy, then remove the skillet from the heat.
  • Return the rested chicken to the skillet and spoon the herb butter sauce over the cutlets to coat.
  • Slice each cutlet if desired, transfer to a serving plate, spoon any remaining sauce over the chicken, and garnish with additional thyme if you like.

Notes

  • If you cannot find thin cutlets, halve thicker breasts lengthwise to make four cutlets.
  • Use a large skillet or cook in batches to avoid overcrowding and ensure a good sear.
  • Do not move the chicken while searing to achieve a brown crust.
  • Check doneness with a meat thermometer; it should read 165°F.