Quick & Healthy Chicken Breast Recipes
Juicy pan-seared chicken breast finished with a quick buttery stock pan sauce simple, flavorful, and perfect for busy weeknight dinners.
Ingredients
Cups • Metric
- 2 large chicken breasts 250–300 g / 8–10 oz each, cut in half horizontally to form 4 thin steaks
- 20 g / 1 1/2 tbsp unsalted butter or olive oil
Seasoned Crust:
- 1 tsp paprika sweet or smoky
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin optional — sub with coriander or thyme
- 3/4 tsp kosher salt adjust if using table salt
- 1/8 tsp black pepper
- 1 1/2 tbsp all-purpose flour or gluten-free substitute
Butter Sauce:
- 1/3 cup low-sodium chicken stock sub water if needed
- 30 g / 2 tbsp unsalted butter
- 1 tbsp chopped parsley optional garnish
Instructions
- Mix the seasoning: In a small bowl, combine paprika, onion powder, garlic powder, cumin, salt, pepper, and flour.
- Season the chicken: Sprinkle mix on both sides of chicken steaks, press gently to coat, and shake off excess.
- Sear: Heat butter or oil in a skillet over high heat. Sear chicken for 2½ minutes per side until golden (internal temp ~153°F / 67°C). Remove and set aside.
- Make the sauce: Reduce heat to medium-high. Add stock, simmer for 1–1½ minutes while scraping pan, then whisk in butter. Reduce slightly until glossy.
- Serve: Spoon sauce over chicken, sprinkle parsley, and serve hot.
Notes
- Double recipe? Use 2 pans to avoid burning fond.
- Chicken thighs can be used just increase cook time.
- Flour helps the sauce cling and creates a light crust.
- Store leftovers for 3 days in fridge or freeze up to 3 months.