This simple recipe for pan seared chicken breast is hands down the best way to cook chicken breast, and it couldn't be simpler.
With just a few simple tips, I'll teach you how to make perfectly juicy, flavorful chicken on the stove for an easy dinner any night of the week.
Make this flavorful stovetop chicken breast recipe and pair it with your favorite veggie and grain to complete your meal!
You can cook Pan Seared Minty Garlic Chicken Breast using 19 ingredients and 7 steps. Here is how you achieve Pan Seared Minty Garlic Chicken Breast.
Ingredients of Pan Seared Minty Garlic Chicken Breast
- You need to prepare of Chicken.
- You need to prepare 2 of Boneless Skinless Chicken Breasts (thin Sliced).
- Prepare 1/4 cup of Diced Tomatoes and Serranos Peppers (canned).
- You need to prepare 1 Clove of Garlic, chopped.
- Prepare 1 tbsp of chopped Mint.
- You need to prepare 1 tbsp of butter, unsalted.
- Prepare of Salt and Pepper, to season.
- Prepare of Field Peas/Corn.
- You need to prepare 1/4 Cup of Seasoned Field Peas and Snaps (canned).
- You need to prepare 1/4 Cup of Corn (canned).
- Prepare 1 tsp of seasoning salt.
- Prepare of Pepper, to season.
- Prepare of Rice.
- Prepare 1/2 Cup of Jasmine Rice.
- Prepare 1 Cup of Water.
- You need to prepare of Salt, to season.
- Prepare 1 tbsp of Cilantro Lime Seasoning.
- You need to prepare 1 tbsp of butter, unsalted.
- You need to prepare 1 tbsp of olive oil.
The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to. Pan-Seared Chicken Breast with Garlic Thyme Cream SauceFox Valley Foodie.
Pan Seared Minty Garlic Chicken Breast directions
- For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. Bring to a simmer for 15min. Add cilantro lime seasoning and butter and fluff with a fork..
- In a small fry pan bring field peas, corn and seasoning to a medium heat and let is soak in the sauce from the cans, stirring occasionally..
- For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don’t spread heavily)..
- In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet. Let sear roughly 90sec. Flip over with garlic under the chicken now and continue to sear for another 90sec. Add in butter and place over the chicken..
- Bring heat down to low and toss in the diced tomatoes and serrano peppers.once the internal temp of the chicken is 165° remove skillet from heat..
- Plating: Add the rice in a small mound and surround one side with the beans and rice (they mix beautifully). Place chicken against rice and top with the tomatoes and peppers. Drizzle sauce from the skillet over the chicken..
- Serve and enjoy!.
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