Pan-seared chicken with warm spices and feta. Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! This easy chicken recipe turns out excellent every single time! To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts.

Few types of meat cook as quickly as boneless, skinless chicken breasts, and pan searing is easily the fastest method by which to cook them. This pan seared chicken breast calls for just four ingredients—chicken, olive oil, salt, and pepper—and turns out remarkably crisp skin and tender meat. If you cook a lot of chicken, this pan-seared chicken breast recipe is life-altering. You can cook Pan-seared chicken with warm spices and feta using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pan-seared chicken with warm spices and feta

You need 4 of chicken breast halves.
Prepare 1/4 cup of extra virgin olive oil.
It's 3 tsp of dried oregano.
It's 1 tsp of Spanish paprika.
You need 1 tsp of garlic powder.
Prepare 1/2 tsp of ground turmeric.
It's 1/2 tsp of onion powder.
You need 125 g of feta cheese.
Prepare of Fresh Italian parsley or fresh mint, chopped.

Pan-seared chicken is chicken that either begins or is fully cooked on the stove-top in a pan. Regular-sized chicken breasts should begin on the stove-top and finish off in the oven I whip up a big batch every month or so, store it with my other spices in a sealed jar, and conveniently pull from it as needed. Seasoning the chicken, pan searing, and then making the sauce and those chicken thighs go back in to coat and plate up. Remove to platter, cover to keep warm.

Pan-seared chicken with warm spices and feta instructions

Lay the chicken breasts between sheets of cling film and pound them with a rolling pin or heavy pot until they're 1/2 in thick. Season the meat with salt and freshly cracked black pepper..
Add the olive oil to a large plate or platter. Swirl in the oregano, paprika, garlic powder, turmeric and onion powder, as well as a good pnch of salt. Lay the chicken in the marinade and let sit in the fridge for 30 minutes, flipping occasionally..
Put a non-stick pan on medium heat. Shake the excess marinade off the chicken and lay them into the pan. Sear for 6 minutes per side. Top with crumbled feta, a sprinkle of fresh parsley or mint, and a drizzle of extra virgin olive oil when serving..

This "Pan-Seared Mediterranean Chicken" is absolutely wonderful. I used goat cheese instead of feta. Tender chicken thighs are pan-seared and drenched in a white wine and Dijon-butter sauce, called "Moutarde" in France, and placed atop smashed Yukon Meal Kit. With Chervil Gremolata and Smashed Yukon Potatoes. Pan seared chicken thighs are an excellent method of preparing juicy, tender chicken in a skillet.