This pan seared rooster breast comes out irresistibly seasoned with a golden brown crust and a juicy, tender inside! Listed below are all our suggestions and tips to this household favourite—serve it with just a few sides, or add to salads, tacos rice bowls, and extra.
Why we love this recipe
What Alex and I flip to most frequently for dinners, we discover, are essentially the most fundamental go-to strategies. Sure, we love Tuscan rooster or rooster piccata. However we’ve made this pan seared rooster breast extra occasions than we are able to depend!
It comes out golden seared and juicy on the within, seasoned with our favourite mix of spices. 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, or energy bowls! It’s so versatile and you can also make it in quarter-hour.
Components for pan seared rooster breast
You’ll want only a handful of elements for this recipe, and outdoors of the rooster, you probably have them readily available in your pantry:
- Rooster breast: Purchase natural rooster if in any respect potential. Search for boneless skinless rooster breasts, or cutlets if potential. For those who 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 massive 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 cook dinner it’s important for even cooking and getting a juicy, tender texture (or you should buy it in cutlets). For those who’re prepared, soar to the recipe under for actual portions.
Step 1: Butterfly the rooster (if not in cutlets) by slicing in half horizontally, then opening it up and chopping 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 each side of the rooster.
Step 2: Add olive oil to a big skillet and warmth over medium warmth. Add the rooster and cook dinner till browned on each side, 3 to five minutes per facet. 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 pan seared rooster breast
This seared rooster is so versatile. You’ll be able to eat it as a principal with just a few easy facet dishes, or in salads, bowl meals, tacos, sandwiches, and many others. One in every of my favourite issues to order at a restaurant is a salad and including rooster to make it a principal dish: that is your method to do this at residence!
- Add a easy facet 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 principal dish salad by serving it sliced over Caesar salad, apple salad, or Mediterranean salad.
- Add it to bowls like a burrito bowl, energy bowl, rice bowl, or farro bowl.
- In sandwiches or tacos like a rooster pesto sandwich or rooster tacos.
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.
Ceaselessly requested questions
A heavy-bottomed skillet, comparable to forged iron or chrome 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 stop 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! Protecting the pan will entice steam, stopping the rooster from creating a crispy crust.
Just a few issues: be sure that to butterfly it earlier than cooking or purchase cutlets! This ensures even cooking. Use a meat thermometer to make sure it reaches the right inner temperature of 165°F (74°C), and don’t cook 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 potential)
- 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
- For those who purchase the rooster as breasts that aren’t already butterflied or in cutlets, butterfly the rooster by putting your hand excessive of every rooster breast and utilizing a pointy knife to fastidiously slice the breast horizontally, leaving the sting intact so it might open up like a e-book. Unfold the breast like a e-book, then reduce alongside the fold to separate the 2 halves.
- Pat the rooster dry with a paper towel and sprinkle on each 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 chrome steel or forged iron skillet and warmth over medium excessive warmth. Add the rooster and cook dinner for 3 to five minutes per facet, till browned on each 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: Principal dish
- Technique: Stovetop
- Delicacies: Rooster
- Weight loss program: Gluten Free