Description
A simple and flavorful pan-fried chicken breast recipe featuring a seasoned crust and a rich butter sauce, perfect for a quick and satisfying meal in just 12 minutes.
Ingredients
Chicken
- 2 large chicken breasts (250 – 300g / 8 – 10 oz each), each cut in half horizontally to form 4 steaks
Seasoning
- 1 tsp paprika (regular/sweet or smoky)
- 1/2 tsp onion powder (or more garlic powder)
- 1/2 tsp garlic powder (or more onion powder)
- 1/4 tsp cumin (substitute with coriander, thyme leaves crushed, or omit)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/8 tsp black pepper
- 1 1/2 tbsp flour (plain/all-purpose or gluten-free)
Cooking Fats and Sauce
- 20g / 1 1/2 tbsp unsalted butter (or olive oil) for frying
- 1/3 cup water
- 30g / 2 tbsp unsalted butter (for sauce)
- 1 tbsp roughly chopped parsley (optional but recommended)
Instructions
- Season: Mix the paprika, onion powder, garlic powder, cumin, salt, black pepper, and flour together in a bowl. Sprinkle the seasoning evenly on both sides of each chicken steak, using your fingertips to spread it and then shaking off any excess.
- Sear: Heat 20g (1 1/2 tbsp) of unsalted butter in a large non-stick pan over high heat. Once hot, cook the chicken steaks for about 2 1/2 minutes on each side until they develop a deep golden color and reach an internal temperature of 67°C (153°F). Remove the chicken from the pan and set aside on a plate.
- Make the pan sauce: Lower the heat to medium-high. Add 1/3 cup water to the pan and simmer rapidly for 1 to 1 1/2 minutes, scraping the bottom of the pan with a rubber spatula to loosen the brown bits. Reduce the liquid by half. Then add 30g (2 tbsp) unsalted butter and stir until melted and well combined to create a rich sauce.
- Serve: Return the chicken to the pan briefly to coat with the sauce, or simply pour the sauce over the chicken on serving plates. Sprinkle with roughly chopped parsley for a fresh finish. Enjoy your flavorful chicken breast!
Notes
- The chicken breasts are sliced horizontally to create thinner steaks, allowing for quicker cooking without the need for pounding.
- Using plain or gluten-free flour helps to create a light coating that thickens the sauce slightly.
- You can substitute the cumin with coriander or thyme if preferred, or omit it entirely.
- Adjust the seasoning salt quantity according to the type of salt you use: halve for table salt and increase by 50% for flaky salt.
- The sauce quantity can be adjusted by increasing or decreasing the water and butter based on preference.
- Using a non-stick pan helps achieve a good sear without sticking.
