This pan seared chicken is flavorful and moist! Comes together in about 20 minutes. You can use chicken breast, but I personally like cooking with chicken breast fillets because they are thinner (quicker to cook and easier to eat).
Pan Seared Chicken Breast Fillets Recipe
- 3 chicken breast fillets (if you use chicken breast, you may have to cook them a little longer since they are thicker than fillets)
- olive oil
- kosher salt and/or regular table salt
- ground black pepper
- Herbes de Provence seasoning (or other poultry seasoning of choice)
- Heat a pan to medium-high heat. Add about a tablespoon of light olive oil, or enough to coat the bottom of the pan generously.
- Gently set each chicken breast fillet into the pan. Sprinkle each generously with salt, pepper, and Herbes de Provence (or other poultry seasoning). Cook without moving the fillets for about 2-3 minutes, or until bottoms are browned.
- Flip each fillet over and sprinkle each again with salt, pepper, and poultry seasoning. Let cook 2-3 minutes. Put about a tsp. of water into a lid, then put the lid on top of the chicken. Turn heat to low and set a timer for 12 minutes. Do not lift up the lid during these 12 minutes!
- When your timer rings, lift the lid and use a sharp knife (carefully) to slice through the thickest parts of the chicken. If there is any pink, replace the lid and cook another 5 minutes or so. Repeat if necessary until there is no more pink meat. When there is no pink, transfer the chicken onto a plate. Slice or cube as desired.
This chicken is amazing on it’s own, but would be great tossed in a salad! We nibbled on some of it then threw the rest into PANCIT CANTON NOODLES (will post recipe next week, so be on the lookout!).
*Inspired by Olivia, who was inspired by Maple.