Boneless Chicken Breast Recipe
You’ll love this easy pan-seared Chicken Breast Recipe. Made with simple seasonings of paprika and oregano, then cooked until golden brown in luscious olive oil. I cook this dish on a weekly basis.
Do you want to learn something new? We Americans adore chicken breast back in the United States. It cooks quickly, can be seasoned with almost anything, and is associated with being healthier because it is a lean cut. However, it is just not as popular in Turkiye despite it being more inexpensive than other cuts of chicken. I’ve yet to visit a home where the chicken breast was offered.
Whelp, more for me…
Ingredients You’ll Need
Water, Salt, and Baking Powder. This will create a brine. You’ll place your chicken into the water solution for only 15 minutes.
Garlic. For this dish, rough chop your garlic. I guarantee you won’t be sorry. There’s something amazing about garlic since it’s so sweet when seared and just melts in your mouth.
Seasoning like oregano and paprika. Each spice will either give a nice earthy touch or a rich smokey flavor. If you have smoked paprika, that would work perfectly too.
Olive oil. Please do not use any other oil, “they” are not welcome here.
You’ll also need salt and course black pepper.
How to Make Boneless Chicken Breast
1.) First make a brine solution out of water, baking soda, and salt. Usually, brine is made of only water and salt. However, according to Cook’s Illustrated, adding baking soda to the meat with water raises the pH level on the surface, preventing proteins from attaching excessively and resulting in moist, soft meat.
2.) Remove the chicken and place it on a paper towel. Pat dry on both sides.
3.) Add the chicken to a large bowl. Next, add the olive oil, chopped garlic, oregano, paprika, salt, and pepper and mix until each piece is fully coated in seasoning. Marinate for 15 minutes or up to 8 hours.
4.) Place the chicken breast on a nonstick skillet on medium-high heat. No need to add additional oil. Don’t forget to add all of the garlic bits at the bottom of the bowl of your marinade.
5.) Sear each side of the chicken breast until golden brown. Finally, cover the pan with a lid for 5-8 minutes depending on the size and thickness of your chicken breast, or until an internal temperature reaches 165° Fahrenheit.
To Serve: allow the chicken breast to rest for at least 5 minutes before serving. Enjoy over buttery rice and a simple salad.
Any leftovers? Once the chicken has cooled, place it into a container with an old and store it in the refrigerator for up to 3 days for optimal freshness.
More Crave-Worthy Recipes
Boneless Chicken Breast Recipe
Perfectly cooked boneless chicken breast with oregano and paprika seared in rich olive oil till golden brown.
For the Brine
For the Marinade
Add the water, baking soda, and salt to a large mixing bowl and stir to dissolve the salt. When ready place the chicken breast into the bowl to brine for 15 minutes.
Next, remove the chicken from the brine and place it on a paper towel. Pat the chicken dry on both sides.
In a large mixing bowl, add the chicken, olive oil, garlic, oregano, paprika, salt, and pepper. Toss and mix with tongs until each is fully coated with seasoning. Marinate for 15 minutes or up to 8 hours.
Heat a nonstick skillet over medium-high heat. Sear the chicken until both sides are golden brown. Once golden brown, lower the heat and cover the skillet with a lid and cook for 5-8 minutes or until an internal temperature reached 165° Fahrenheit.
Place the chicken on a plate to rest for 3-5 minutes. This will help the juices stay intact resulting in juicy chicken.
Frequently Asked Questions
Create a brine for the chicken breast consisting of salt and baking soda. The addition of baking soda and water increases the pH level on the surface of the meat, preventing proteins from sticking excessively and resulting in moist, soft meat. Salt dissolves muscle fibers and breaks down both the fibers and the proteins in the meat. Both work hand-in-hand.
The easiest and fastest way to cook boneless chicken breast is to pan-fry it until golden brown for 8-10 minutes or until the internal temperature reaches 165° Fahrenheit with simple seasonings of salt, pepper, oregano, and paprika.