Looking for a simple, foolproof way to make juicy chicken breasts every time? This quick and easy boneless skinless chicken breast recipe is exactly what you need for busy weeknights. No fancy ingredients—just good ol’ pantry staples and a skillet!
🔪 Ingredients:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: fresh parsley or lemon wedges for garnish
👩🍳 Instructions:
- Prep the Chicken:
- Pat chicken breasts dry with a paper towel. Use a meat mallet or rolling pin to pound to even thickness (about ¾ inch thick).
- Season Generously:
- In a small bowl, mix garlic powder, paprika, onion powder, salt, and pepper. Rub seasoning all over both sides of the chicken.
- Sear in Skillet:
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts.
- Cook & Flip:
- Sear chicken for 5–6 minutes on the first side. Flip and cook for another 5–6 minutes, or until internal temp reaches 165°F.
- Rest & Serve:
- Transfer chicken to a plate and let it rest for 5 minutes before slicing. Garnish with parsley or lemon juice for a fresh touch.
💡 CookWithKushal Tips:
- Juicy Tip: Always let the chicken rest after cooking! This keeps it moist and flavorful.
- Even Cooking: Pound your chicken to equal thickness to avoid dry edges and raw centers.
- Pan Options: Use a cast iron skillet for the best sear and flavor.
🔁 Substitutions:
- Use chili powder instead of paprika for a smoky kick.
- Swap olive oil with avocado oil or ghee for higher smoke point.
- Add a sprinkle of Parmesan at the end for a cheesy crust.
🍽️ Serving Suggestions:
- Slice over a fresh garden salad
- Pair with mashed potatoes and roasted green beans
- Tuck into a wrap or sandwich for meal prep
- Serve with rice and steamed broccoli for a balanced plate
🥗 Nutrition Facts
- Calories: 210
- Protein: 32g
- Fat: 8g
- Carbs: 1g
- Fiber: 0g
- Sugar: 0g
(Note: Nutrition will vary depending on the size of chicken and oil used.)
❓ FAQs:
Q1: How do I keep chicken breasts from drying out?
A: Don’t overcook! Use a meat thermometer and remove at 165°F, then rest for 5 minutes.
Q2: Can I bake this instead of pan-frying?
A: Yes! Bake at 425°F for 20-25 minutes, flipping halfway.
Q3: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave.
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