Author: Emma

Chicken breasts can be so plain, yet they hold the potential for something unexpectedly satisfying. I like to think of this recipe as a little rebellion against over-sauced or over-complicated dishes, letting the natural flavor shine through with just a few bold steps. It’s about balance—crisp skin, juicy meat, and a bright citrus punch that cuts through the richness.

Why I Keep Returning to This Recipe

It’s straightforward but flavorful, with a touch of brightness that lifts even the dullest weeknight dinner. The crispy crust and juicy interior make every bite a small celebration. Plus, it’s endlessly adaptable — swap herbs, add a splash of wine, or serve over roasted veggies. It’s comfort food with a little zest, perfect for days when I want something familiar but with a twist.

Breaking Down the Ingredients

• Chicken breasts: Lean, tender meat that benefits from quick, high-heat cooking for juiciness.
• Lemon slices: Bright, zesty, adds a fresh punch that cuts through the richness.
• Fresh herbs (thyme or rosemary): Fragrant and earthy, they complement the lemon and chicken.
• Olive oil: High-smoke point, helps develop that crisp crust.
• Salt and pepper: Fundamental, enhances all other flavors.
• Garlic (optional): Adds a subtle aromatic layer, but watch for bitterness if burned.
• Butter (for finishing): A splash melts into the pan juices, adding richness.

Tools that Make It Easier

• Heavy skillet: Provides even heat and a good sear.
• Tongs: Helps flip the chicken without piercing the meat.
• Meat thermometer: Ensures perfect doneness without guesswork.
• Paper towels: Absorbs moisture for better searing.

Step-by-step to that perfect crust and juicy interior

Step 1: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.

Step 2: Heat a skillet over medium-high heat, about 200°C (390°F). Add a splash of oil.

Step 3: Sear the chicken breasts for 3-4 minutes per side until golden brown. Check for a nice crust and a slight jiggle in the center.

Step 4: Lower the heat, add lemon slices and fresh herbs; cook for another 5-7 minutes until the chicken is cooked through.

Step 5: Rest the chicken for 5 minutes before slicing. Serve with pan juices and herbs.

Tips to Nail the Perfect Chicken Breast

• Ensure the pan is hot enough before adding chicken for an immediate sizzle.
• The chicken should release easily from the pan when ready to flip — if sticking, give it a moment.
• Use a meat thermometer; 74°C (165°F) in the thickest part is perfect.
• Rest the chicken uncovered to keep the crust crispy and juices inside.

Common Pitfalls and How to Avoid Them

• Cooking chicken until it’s just pale and dry.? Use a thermometer to avoid overcooking.
• Cutting into hot chicken right away, losing juices.? Let the chicken rest for 5 minutes.
• Cooking on too low heat, resulting in a dull crust.? Maintain medium-high heat for searing.
• Adding aromatics too early, causing bitterness.? Add herbs and lemon midway through cooking.

Crispy Lemon Herb Chicken Breasts

This dish features chicken breasts seared to golden perfection with a crisp crust, then finished with bright lemon slices and fresh herbs for a juicy, flavorful interior. The key techniques involve high-heat searing and gentle simmering to achieve a balance of crispy skin and tender meat, with a final presentation that’s both vibrant and inviting.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Contemporary

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts skin-on for best crispness
• 2 lemon lemon slices for bright flavor and garnish
• 2 tablespoons olive oil for searing
• 1 teaspoon salt to season the chicken
• 1/2 teaspoon black pepper freshly ground if possible
• 2 cloves garlic minced, optional
• 1 tablespoon fresh herbs thyme or rosemary, chopped
• 1 tablespoon butter for finishing

Equipment

• Heavy skillet
• Tongs
• Meat thermometer
• Paper towels

Method

 

1. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a crisp crust.
   
2. Generously season both sides of each chicken breast with salt and pepper, pressing the seasonings into the meat.
   
3. Heat a heavy skillet over medium-high heat until it’s hot enough to produce a slight sizzle when a drop of water flicked onto it, about 200°C (390°F). Add a splash of olive oil, swirling to coat the bottom.
   
4. Place the chicken breasts skin-side down in the hot skillet, pressing gently to ensure contact. Sear for 3-4 minutes until the skin turns golden brown and crispy, listening for a satisfying sizzle.
   
5. Flip the chicken breasts using tongs and cook for another 3-4 minutes on the other side, until the meat is just starting to firm up and develop color.
   
6. Add minced garlic (if using), chopped herbs, and lemon slices to the pan, arranging the lemon around the chicken. Lower the heat to medium and cook for 5-7 minutes, basting the chicken with pan juices as it finishes cooking.
7. Check the internal temperature with a meat thermometer; it should read 74°C (165°F) in the thickest part. Once done, transfer the chicken to a plate and let it rest for 5 minutes to retain juices.
8. While the chicken rests, add a tablespoon of butter to the pan and swirl until melted, then spoon the buttery pan juices over the chicken for extra richness.
9. Slice the rested chicken breasts and arrange on plates, garnished with lemon slices and fresh herbs.
10. Pour any remaining pan juices over the slices for a flavorful finish, and enjoy this vibrant, juicy chicken with a crisp crust and bright citrus notes.

Notes

Ensure the pan is hot enough for searing to achieve a crispy skin. Rest the chicken before slicing to keep it juicy. Feel free to swap herbs or add a splash of white wine for variation.

Chicken breasts can be so plain, yet they hold the potential for something unexpectedly satisfying. I like to think of this recipe as a little rebellion against over-sauced or over-complicated dishes, letting the natural flavor shine through with just a few bold steps. It’s about balance—crisp skin, juicy meat, and a bright citrus punch that cuts through the richness.

Why I Keep Returning to This Recipe

It’s straightforward but flavorful, with a touch of brightness that lifts even the dullest weeknight dinner. The crispy crust and juicy interior make every bite a small celebration. Plus, it’s endlessly adaptable — swap herbs, add a splash of wine, or serve over roasted veggies. It’s comfort food with a little zest, perfect for days when I want something familiar but with a twist.

Breaking Down the Ingredients

• Chicken breasts: Lean, tender meat that benefits from quick, high-heat cooking for juiciness.
• Lemon slices: Bright, zesty, adds a fresh punch that cuts through the richness.
• Fresh herbs (thyme or rosemary): Fragrant and earthy, they complement the lemon and chicken.
• Olive oil: High-smoke point, helps develop that crisp crust.
• Salt and pepper: Fundamental, enhances all other flavors.
• Garlic (optional): Adds a subtle aromatic layer, but watch for bitterness if burned.
• Butter (for finishing): A splash melts into the pan juices, adding richness.

Tools that Make It Easier

• Heavy skillet: Provides even heat and a good sear.
• Tongs: Helps flip the chicken without piercing the meat.
• Meat thermometer: Ensures perfect doneness without guesswork.
• Paper towels: Absorbs moisture for better searing.

Step-by-step to that perfect crust and juicy interior

Step 1: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.

Step 2: Heat a skillet over medium-high heat, about 200°C (390°F). Add a splash of oil.

Step 3: Sear the chicken breasts for 3-4 minutes per side until golden brown. Check for a nice crust and a slight jiggle in the center.

Step 4: Lower the heat, add lemon slices and fresh herbs; cook for another 5-7 minutes until the chicken is cooked through.

Step 5: Rest the chicken for 5 minutes before slicing. Serve with pan juices and herbs.

Tips to Nail the Perfect Chicken Breast

• Ensure the pan is hot enough before adding chicken for an immediate sizzle.
• The chicken should release easily from the pan when ready to flip — if sticking, give it a moment.
• Use a meat thermometer; 74°C (165°F) in the thickest part is perfect.
• Rest the chicken uncovered to keep the crust crispy and juices inside.

Common Pitfalls and How to Avoid Them

• Cooking chicken until it’s just pale and dry.? Use a thermometer to avoid overcooking.
• Cutting into hot chicken right away, losing juices.? Let the chicken rest for 5 minutes.
• Cooking on too low heat, resulting in a dull crust.? Maintain medium-high heat for searing.
• Adding aromatics too early, causing bitterness.? Add herbs and lemon midway through cooking.

Crispy Lemon Herb Chicken Breasts

This dish features chicken breasts cooked quickly over high heat to develop a crisp, golden crust while maintaining juicy, tender meat. Bright lemon slices and fresh herbs add a fresh, zesty punch that elevates the simple, wholesome ingredients into a satisfying main course. The final result is a beautifully browned, flavorful chicken with a vibrant, glossy finish.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts boneless, skin-on preferred
• 1 lemon lemon slices for cooking and garnish
• 2 tablespoons olive oil high-smoke point
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh herbs chopped thyme or rosemary
• 2 cloves garlic garlic optional, minced
• 1 tablespoon butter unsalted butter for finishing

Equipment

• Heavy skillet
• Tongs
• Meat thermometer
• Paper towels

Method

 

1. Pat the chicken breasts dry thoroughly with paper towels to remove excess moisture, which helps achieve a crispy crust.
   
2. Generously season both sides of the chicken with salt, pepper, and chopped herbs for flavor and aroma.
3. Heat a heavy skillet over medium-high heat until it’s hot enough to make a slight sizzle when oil is added—look for a shimmer on the surface.
4. Add olive oil to the skillet, swirling to coat the bottom evenly, and hear it sizzle as you place the chicken breasts skin-side down.
5. Sear the chicken for 3-4 minutes without moving it, until the underside is golden brown and crispy, with a pleasant aroma filling the air.
6. Use tongs to flip the chicken breasts gently, then add lemon slices and minced garlic to the pan for added brightness and fragrance.
7. Reduce the heat to medium and cook for another 5-7 minutes, basting the chicken with pan juices and lemon for a vibrant finish, until the internal temperature reaches 74°C (165°F).
8. Remove the skillet from heat, add a tablespoon of butter, and swirl it around to melt into the pan juices for a rich, glossy sauce.
9. Let the chicken rest for 5 minutes, uncovered, to allow the juices to redistribute and maintain its juicy interior.
10. Spoon some of the pan sauce and lemon over the sliced chicken, then serve garnished with extra herbs and lemon for a fresh, zesty presentation.

Notes

For an extra crispy skin, pat the chicken dry, and avoid moving it too early during searing. Using a meat thermometer ensures perfect doneness every time. Feel free to swap herbs or add a splash of white wine for variation.

Chicken breasts are often dismissed as boring or dry, but with a few simple tricks, they can become the star of a quick dinner. I love how this method cuts down cooking time while still delivering juicy, tender meat with a flavorful crust. It’s a go-to when I’m in a pinch but still crave satisfying comfort food.

This approach is about respecting the chicken’s natural flavor and giving it a little extra oomph with seasoning and a quick sear. No marinades, no fuss—just good technique and a hot pan. It’s the kind of recipe that feels like an easy secret, the kind you can toss together after a long day.

Why I Keep Coming Back to This Simple Method

It’s reliable, fast, and consistently produces juicy, flavorful chicken. I love how adaptable it is—change seasonings, serve with different sides, and it’s always satisfying. It’s one of those recipes that makes me feel confident in the kitchen, even on my busiest days.

Breaking Down the Chicken & Seasonings

• Chicken breasts: I prefer skinless, boneless for quick cooking and clean-up.: Lean, mild flavor, juicy if handled right. Swap with turkey cutlets if you want leaner.
• Salt and pepper: Basic but essential for flavor.: Enhances the meat’s natural taste. Use sea salt and freshly cracked pepper for best results.
• Smoked paprika: Adds a subtle smoky aroma.: Gives a nice color and depth. If you don’t have it, a pinch of cumin works too.
• Oil (olive or avocado): For searing.: High smoke point, helps achieve that perfect crust. Skip if using a non-stick pan.
• Lemon (optional): Brightens the dish.: A squeeze at the end lifts the flavors. Skip if you prefer a heartier profile.
• Garlic powder (optional): Adds a subtle savory note.: Quick to add flavor without fuss. Use fresh garlic if you’ve got a minute.

Tools of the Trade for Fast Chicken

• Sharp chef’s knife: To slice the chicken evenly and safely.
• Cutting board: Provides a sturdy surface for slicing.
• Heavy skillet (cast iron or stainless steel): For even heat and a good sear.
• Meat thermometer: Ensures chicken is cooked to the right temp.
• Tongs: To flip the chicken without piercing and losing juices.

Step-by-Step for Perfectly Cooked Chicken Breast

Step 1: Start with a sharp knife and a sturdy cutting board. Slice the chicken breasts in half horizontally to make them thinner and cook faster.

Step 2: Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, and a pinch of smoked paprika for depth.

Step 3: Heat a tablespoon of oil in a heavy skillet over medium-high heat until shimmering. Place the chicken in the pan and cook for about 3-4 minutes per side.

Step 4: Check for a golden crust and an internal temperature of 75°C (165°F). If not there, give it another minute or so.

Step 5: Remove from heat and let rest for 5 minutes. Slice against the grain and serve with your favorite quick sauce.

Cooking Checkpoints & Tips to Nail It

• Ensure the pan is hot before adding chicken to get a good sear.
• Don’t overcrowd the pan; cook in batches if necessary to avoid steaming.
• Use a meat thermometer to confirm internal temp hits 75°C (165°F).
• Look for a golden-brown crust and a slight jiggle in the center for doneness.

Common Mistakes & How to Avoid Them

• Cooking by sight alone can lead to dry or undercooked chicken.? Use a meat thermometer to avoid under- or over-cooking.
• Cutting into hot chicken immediately causes juice loss.? Let the chicken rest after cooking to retain juices.
• Placing chicken in a cold pan results in steaming rather than searing.? Ensure the pan is hot before adding chicken.
• Overcrowding causes steaming, not searing, and soggy chicken.? Cook in batches if needed to prevent overcrowding.

Simple Seared Chicken Breasts

This recipe features boneless, skinless chicken breasts quickly seared in a hot skillet to achieve a tender, juicy interior with a flavorful, golden crust. Using minimal ingredients and straightforward techniques, it emphasizes natural chicken flavor enhanced with seasonings and a quick sear. The final dish is moist, succulent, and perfect for a fast, satisfying dinner.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces boneless, skinless chicken breasts halved horizontally for quicker cooking
• 1 teaspoon salt sea salt preferred
• 1/2 teaspoon black pepper freshly cracked
• 1 teaspoon smoked paprika adds color and depth
• 1 tablespoon olive oil for searing
• 1 lemon lemon for optional brightness
• 1/2 teaspoon garlic powder optional, adds savory flavor

Equipment

• Sharp chef’s knife
• Cutting board
• Heavy skillet (cast iron or stainless steel)
• Meat thermometer
• Tongs

Method

 

1. Use a sharp knife to carefully slice each chicken breast in half horizontally, creating thinner cutlets that will cook quickly and evenly. Place the chicken on a cutting board and gently flatten if needed to ensure even thickness.
   
2. Pat the chicken pieces dry with paper towels to remove excess moisture, which helps achieve a good sear. In a small bowl, mix salt, pepper, smoked paprika, and garlic powder, then sprinkle generously over both sides of each piece.
   
3. Heat a heavy skillet over medium-high heat until shimmering and hot. Pour in olive oil, swirling to coat the surface evenly. Listen for a slight sizzle as the oil heats up.
   
4. Carefully place the seasoned chicken in the hot skillet. You should hear a satisfying sizzle. Cook for about 3-4 minutes on one side until golden brown and crusty.
   
5. Flip the chicken with tongs and cook for another 3-4 minutes on the other side, maintaining a steady sizzle and checking for an even golden crust.
   
6. Insert a meat thermometer into the thickest part of one piece. Once it reads 75°C (165°F), remove the chicken from the skillet. If needed, cook a bit longer to reach proper temperature.
   
7. Transfer the cooked chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist and tender.
8. Squeeze fresh lemon juice over the rested chicken for a bright finish, if desired. Slice against the grain, revealing juicy, tender meat with a crisp exterior.
9. Serve the chicken slices with your favorite sides—salads, vegetables, or grains—and enjoy a quick, flavorful meal.

Chicken breasts are often dismissed as boring or dry, but with a few simple tricks, they can become the star of a quick dinner. I love how this method cuts down cooking time while still delivering juicy, tender meat with a flavorful crust. It’s a go-to when I’m in a pinch but still crave satisfying comfort food.

This approach is about respecting the chicken’s natural flavor and giving it a little extra oomph with seasoning and a quick sear. No marinades, no fuss—just good technique and a hot pan. It’s the kind of recipe that feels like an easy secret, the kind you can toss together after a long day.

Why I Keep Coming Back to This Simple Method

It’s reliable, fast, and consistently produces juicy, flavorful chicken. I love how adaptable it is—change seasonings, serve with different sides, and it’s always satisfying. It’s one of those recipes that makes me feel confident in the kitchen, even on my busiest days.

Breaking Down the Chicken & Seasonings

• Chicken breasts: I prefer skinless, boneless for quick cooking and clean-up.: Lean, mild flavor, juicy if handled right. Swap with turkey cutlets if you want leaner.
• Salt and pepper: Basic but essential for flavor.: Enhances the meat’s natural taste. Use sea salt and freshly cracked pepper for best results.
• Smoked paprika: Adds a subtle smoky aroma.: Gives a nice color and depth. If you don’t have it, a pinch of cumin works too.
• Oil (olive or avocado): For searing.: High smoke point, helps achieve that perfect crust. Skip if using a non-stick pan.
• Lemon (optional): Brightens the dish.: A squeeze at the end lifts the flavors. Skip if you prefer a heartier profile.
• Garlic powder (optional): Adds a subtle savory note.: Quick to add flavor without fuss. Use fresh garlic if you’ve got a minute.

Tools of the Trade for Fast Chicken

• Sharp chef’s knife: To slice the chicken evenly and safely.
• Cutting board: Provides a sturdy surface for slicing.
• Heavy skillet (cast iron or stainless steel): For even heat and a good sear.
• Meat thermometer: Ensures chicken is cooked to the right temp.
• Tongs: To flip the chicken without piercing and losing juices.

Step-by-Step for Perfectly Cooked Chicken Breast

Step 1: Start with a sharp knife and a sturdy cutting board. Slice the chicken breasts in half horizontally to make them thinner and cook faster.

Step 2: Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, and a pinch of smoked paprika for depth.

Step 3: Heat a tablespoon of oil in a heavy skillet over medium-high heat until shimmering. Place the chicken in the pan and cook for about 3-4 minutes per side.

Step 4: Check for a golden crust and an internal temperature of 75°C (165°F). If not there, give it another minute or so.

Step 5: Remove from heat and let rest for 5 minutes. Slice against the grain and serve with your favorite quick sauce.

Cooking Checkpoints & Tips to Nail It

• Ensure the pan is hot before adding chicken to get a good sear.
• Don’t overcrowd the pan; cook in batches if necessary to avoid steaming.
• Use a meat thermometer to confirm internal temp hits 75°C (165°F).
• Look for a golden-brown crust and a slight jiggle in the center for doneness.

Common Mistakes & How to Avoid Them

• Cooking by sight alone can lead to dry or undercooked chicken.? Use a meat thermometer to avoid under- or over-cooking.
• Cutting into hot chicken immediately causes juice loss.? Let the chicken rest after cooking to retain juices.
• Placing chicken in a cold pan results in steaming rather than searing.? Ensure the pan is hot before adding chicken.
• Overcrowding causes steaming, not searing, and soggy chicken.? Cook in batches if needed to prevent overcrowding.

Simple Seared Chicken Breasts

This recipe features boneless, skinless chicken breasts quickly seared in a hot skillet for a juicy, tender interior with a flavorful golden crust. The technique emphasizes minimal fuss, relying on seasoning and proper searing to bring out the chicken’s natural flavor and appealing texture. It’s perfect for a fast, satisfying dinner that can be easily customized with different seasonings or sides.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces boneless, skinless chicken breasts Halved horizontally for quicker cooking
• 1 teaspoon salt Sea salt preferred
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika or cumin as substitute
• 1 tablespoon olive oil or avocado oil
• 1 lemon lemon optional, for squeezing at the end

Equipment

• Sharp chef’s knife
• Cutting board
• Heavy skillet (cast iron or stainless steel)
• Meat thermometer
• Tongs

Method

 

1. Place a sharp knife on a sturdy cutting board and carefully slice each chicken breast in half horizontally to create thinner cutlets. This helps them cook evenly and quickly, with a nice tender interior.
   
2. Pat the chicken pieces dry with paper towels to remove excess moisture, which helps achieve a good sear.
   
3. Sprinkle both sides generously with salt, black pepper, and smoked paprika for depth of flavor.
   
4. Heat a heavy skillet over medium-high heat until the oil shimmers and just begins to smoke, indicating it’s hot enough for searing.
   
5. Carefully place the seasoned chicken into the hot skillet, listening for a satisfying sizzle. Let it cook undisturbed for about 3-4 minutes, until the underside is golden brown and crispy.
6. Use tongs to flip each piece, then cook for another 3-4 minutes on the second side, until the chicken develops a deep golden crust and reaches an internal temperature of 75°C (165°F).
7. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps retain the juices for a moist, tender bite.
8. If desired, squeeze fresh lemon juice over the rested chicken to brighten the flavors just before serving.
9. Slice the chicken against the grain into strips or serve whole, pairing with your favorite sides for a quick, satisfying meal.

Notes

Ensure the skillet is hot before adding chicken for optimal searing. Resting the chicken is crucial for juicy results. Feel free to customize seasonings for different flavor profiles.

Chicken breasts are often dismissed as boring or dry, but with a few simple tricks, they can become the star of a quick dinner. I love how this method cuts down cooking time while still delivering juicy, tender meat with a flavorful crust. It’s a go-to when I’m in a pinch but still crave satisfying comfort food.

This approach is about respecting the chicken’s natural flavor and giving it a little extra oomph with seasoning and a quick sear. No marinades, no fuss—just good technique and a hot pan. It’s the kind of recipe that feels like an easy secret, the kind you can toss together after a long day.

Why I Keep Coming Back to This Simple Method

It’s reliable, fast, and consistently produces juicy, flavorful chicken. I love how adaptable it is—change seasonings, serve with different sides, and it’s always satisfying. It’s one of those recipes that makes me feel confident in the kitchen, even on my busiest days.

Breaking Down the Chicken & Seasonings

• Chicken breasts: I prefer skinless, boneless for quick cooking and clean-up.: Lean, mild flavor, juicy if handled right. Swap with turkey cutlets if you want leaner.
• Salt and pepper: Basic but essential for flavor.: Enhances the meat’s natural taste. Use sea salt and freshly cracked pepper for best results.
• Smoked paprika: Adds a subtle smoky aroma.: Gives a nice color and depth. If you don’t have it, a pinch of cumin works too.
• Oil (olive or avocado): For searing.: High smoke point, helps achieve that perfect crust. Skip if using a non-stick pan.
• Lemon (optional): Brightens the dish.: A squeeze at the end lifts the flavors. Skip if you prefer a heartier profile.
• Garlic powder (optional): Adds a subtle savory note.: Quick to add flavor without fuss. Use fresh garlic if you’ve got a minute.

Tools of the Trade for Fast Chicken

• Sharp chef’s knife: To slice the chicken evenly and safely.
• Cutting board: Provides a sturdy surface for slicing.
• Heavy skillet (cast iron or stainless steel): For even heat and a good sear.
• Meat thermometer: Ensures chicken is cooked to the right temp.
• Tongs: To flip the chicken without piercing and losing juices.

Step-by-Step for Perfectly Cooked Chicken Breast

Step 1: Start with a sharp knife and a sturdy cutting board. Slice the chicken breasts in half horizontally to make them thinner and cook faster.

Step 2: Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, and a pinch of smoked paprika for depth.

Step 3: Heat a tablespoon of oil in a heavy skillet over medium-high heat until shimmering. Place the chicken in the pan and cook for about 3-4 minutes per side.

Step 4: Check for a golden crust and an internal temperature of 75°C (165°F). If not there, give it another minute or so.

Step 5: Remove from heat and let rest for 5 minutes. Slice against the grain and serve with your favorite quick sauce.

Cooking Checkpoints & Tips to Nail It

• Ensure the pan is hot before adding chicken to get a good sear.
• Don’t overcrowd the pan; cook in batches if necessary to avoid steaming.
• Use a meat thermometer to confirm internal temp hits 75°C (165°F).
• Look for a golden-brown crust and a slight jiggle in the center for doneness.

Common Mistakes & How to Avoid Them

• Cooking by sight alone can lead to dry or undercooked chicken.? Use a meat thermometer to avoid under- or over-cooking.
• Cutting into hot chicken immediately causes juice loss.? Let the chicken rest after cooking to retain juices.
• Placing chicken in a cold pan results in steaming rather than searing.? Ensure the pan is hot before adding chicken.
• Overcrowding causes steaming, not searing, and soggy chicken.? Cook in batches if needed to prevent overcrowding.

Simple Pan-Seared Chicken Breasts

This recipe features boneless, skinless chicken breasts quickly cooked with a hot sear to develop a flavorful crust while remaining juicy inside. The method emphasizes basic seasonings, a hot pan, and minimal fuss, resulting in tender, golden-brown chicken with a satisfying texture. Perfect for a quick, versatile dinner that can be customized with different seasonings and sides.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces boneless, skinless chicken breasts halved horizontally to make thinner
• 1 teaspoon salt sea salt preferred
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika or cumin as an alternative
• 1 tablespoon oil olive or avocado oil
• 1 lemon lemon optional, for squeezing at the end
• 1/2 teaspoon garlic powder optional, for extra flavor

Equipment

• Sharp chef’s knife
• Cutting board
• Heavy skillet (cast iron or stainless steel)
• Meat thermometer
• Tongs

Method

 

1. Place a sharp knife and cutting board nearby. Carefully slice each chicken breast horizontally in half to create thinner cutlets — this helps them cook quickly and evenly. Feel the pieces for uniform thickness.
   
2. Pat the chicken dry with paper towels until the surface feels slightly tacky and no moisture drips off. This helps create a good sear.
   
3. Sprinkle salt, pepper, smoked paprika, and garlic powder evenly over both sides of each piece, pressing gently to adhere the seasonings.
   
4. Heat a heavy skillet over medium-high heat. Add the oil and wait until it shimmers and starts to smoke slightly, indicating it’s hot enough for searing.
   
5. Carefully place the seasoned chicken breasts in the hot pan, laying them away from you to avoid splatters. You should hear a satisfying sizzle.
6. Sear the chicken for 3-4 minutes without moving, until the underside develops a deep golden-brown crust and releases easily from the pan.
7. Use tongs to flip each piece and cook the other side for another 3-4 minutes, maintaining the sizzle and ensuring an even crust forms.
8. Check the internal temperature with a meat thermometer; it should read 75°C (165°F). If it’s not there yet, cook for another minute or two, flipping as needed.
9. Remove the chicken from the pan and transfer to a plate. Let it rest for 5 minutes—this helps the juices redistribute, keeping the meat tender and juicy.
10. If using, squeeze fresh lemon juice over the rested chicken for a bright, fresh flavor. Slice against the grain and serve immediately with your favorite sides.

Notes

Ensure the skillet is hot enough before adding chicken to achieve a beautiful sear. Rest the chicken after cooking to lock in juices. Feel free to customize seasonings for different flavor profiles.

Chicken breasts are often dismissed as boring or dry, but with a few simple tricks, they can become the star of a quick dinner. I love how this method cuts down cooking time while still delivering juicy, tender meat with a flavorful crust. It’s a go-to when I’m in a pinch but still crave satisfying comfort food.

This approach is about respecting the chicken’s natural flavor and giving it a little extra oomph with seasoning and a quick sear. No marinades, no fuss—just good technique and a hot pan. It’s the kind of recipe that feels like an easy secret, the kind you can toss together after a long day.

Why I Keep Coming Back to This Simple Method

It’s reliable, fast, and consistently produces juicy, flavorful chicken. I love how adaptable it is—change seasonings, serve with different sides, and it’s always satisfying. It’s one of those recipes that makes me feel confident in the kitchen, even on my busiest days.

Breaking Down the Chicken & Seasonings

• Chicken breasts: I prefer skinless, boneless for quick cooking and clean-up.: Lean, mild flavor, juicy if handled right. Swap with turkey cutlets if you want leaner.
• Salt and pepper: Basic but essential for flavor.: Enhances the meat’s natural taste. Use sea salt and freshly cracked pepper for best results.
• Smoked paprika: Adds a subtle smoky aroma.: Gives a nice color and depth. If you don’t have it, a pinch of cumin works too.
• Oil (olive or avocado): For searing.: High smoke point, helps achieve that perfect crust. Skip if using a non-stick pan.
• Lemon (optional): Brightens the dish.: A squeeze at the end lifts the flavors. Skip if you prefer a heartier profile.
• Garlic powder (optional): Adds a subtle savory note.: Quick to add flavor without fuss. Use fresh garlic if you’ve got a minute.

Tools of the Trade for Fast Chicken

• Sharp chef’s knife: To slice the chicken evenly and safely.
• Cutting board: Provides a sturdy surface for slicing.
• Heavy skillet (cast iron or stainless steel): For even heat and a good sear.
• Meat thermometer: Ensures chicken is cooked to the right temp.
• Tongs: To flip the chicken without piercing and losing juices.

Step-by-Step for Perfectly Cooked Chicken Breast

Step 1: Start with a sharp knife and a sturdy cutting board. Slice the chicken breasts in half horizontally to make them thinner and cook faster.

Step 2: Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, and a pinch of smoked paprika for depth.

Step 3: Heat a tablespoon of oil in a heavy skillet over medium-high heat until shimmering. Place the chicken in the pan and cook for about 3-4 minutes per side.

Step 4: Check for a golden crust and an internal temperature of 75°C (165°F). If not there, give it another minute or so.

Step 5: Remove from heat and let rest for 5 minutes. Slice against the grain and serve with your favorite quick sauce.

Cooking Checkpoints & Tips to Nail It

• Ensure the pan is hot before adding chicken to get a good sear.
• Don’t overcrowd the pan; cook in batches if necessary to avoid steaming.
• Use a meat thermometer to confirm internal temp hits 75°C (165°F).
• Look for a golden-brown crust and a slight jiggle in the center for doneness.

Common Mistakes & How to Avoid Them

• Cooking by sight alone can lead to dry or undercooked chicken.? Use a meat thermometer to avoid under- or over-cooking.
• Cutting into hot chicken immediately causes juice loss.? Let the chicken rest after cooking to retain juices.
• Placing chicken in a cold pan results in steaming rather than searing.? Ensure the pan is hot before adding chicken.
• Overcrowding causes steaming, not searing, and soggy chicken.? Cook in batches if needed to prevent overcrowding.

Simple Pan-Seared Chicken Breast

This recipe features chicken breasts quickly cooked in a hot skillet to achieve a juicy interior with a flavorful, golden crust. It relies on basic seasonings and a straightforward searing method, resulting in tender meat with minimal fuss. The final dish is a satisfying, versatile main that pairs well with a variety of sides.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces boneless skinless chicken breasts preferably even thickness
• 1 teaspoon salt sea salt preferred
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika optional for color and depth
• 1 tablespoon oil olive or avocado oil
• 1 lemon lemon optional, for finishing
• 1 teaspoon garlic powder optional, for extra flavor

Equipment

• Sharp chef’s knife
• Cutting board
• Heavy skillet (cast iron or stainless steel)
• Meat thermometer
• Tongs

Method

 

1. Use a sharp knife to slice each chicken breast horizontally in half, creating thinner cutlets that cook quickly and evenly.
   
2. Pat the chicken pieces dry with paper towels to remove excess moisture, which helps achieve a good sear.
   
3. Mix salt, pepper, smoked paprika, and garlic powder in a small bowl to create a flavorful seasoning blend.
   
4. Sprinkle the seasoning generously over both sides of each chicken cutlet, pressing lightly to adhere.
   
5. Heat the oil in a heavy skillet over medium-high heat until shimmering and just starting to smoke.
6. Place the seasoned chicken in the hot skillet with a tongs, hearing a satisfying sizzle as they make contact.
7. Cook each side for about 3-4 minutes, until the chicken develops a golden-brown crust and releases easily from the pan.
8. Use a meat thermometer to check that the internal temperature has reached 75°C (165°F); if not, cook for another minute and check again.
9. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to allow juices to redistribute.
10. Squeeze fresh lemon juice over the rested chicken if desired, adding brightness to the flavor.
11. Slice the chicken against the grain into strips or serve whole, enjoying the juicy, tender meat with a flavorful crust.

Notes

Ensure your pan is hot enough before adding the chicken to prevent sticking and promote browning. Resting the chicken helps retain juices, resulting in a more tender bite.

Stuffed chicken breasts offer a cozy, satisfying bite with a little more personality than plain roasted chicken. The magic is in the filling—think gooey cheese, smoky sun-dried tomatoes, and fresh herbs that peek out with each cut. It’s a dish that feels indulgent but is straightforward enough to whip up on a busy weeknight.

Why I keep returning to this recipe

This dish hits a sweet spot between ease and elegance. I love experimenting with different fillings—spicy chorizo, creamy spinach, or even a sweet apple and brie combo. It’s forgiving and adaptable, making it my go-to for both weeknights and special dinners. Plus, the smells while it’s baking—garlic, herbs, that cheese melting—are just irresistible.

Inside the stuffing: ingredients that make this dish shine

• Sun-dried tomatoes: Their smoky, tangy flavor brightens the filling; swap for roasted red peppers if you prefer milder.
• Mozzarella cheese: Oozes beautifully when melted; try provolone for a sharper bite or fontina for creaminess.
• Fresh basil: Adds a burst of herbal freshness; dried basil can work in a pinch, but fresh is best.
• Chicken breasts: The canvas for the stuffing; choose plump, even breasts for uniform cooking.
• Olive oil: Helps crisp the outside; use good-quality extra virgin for richer flavor.
• Salt and pepper: Fundamental seasonings that make everything pop.
• Garlic: Gives a warm, aromatic base; fresh is preferable for punch, but granulated works too.

Tools of the trade for stuffed chicken

• Sharp knife: To cut and create a pocket in the chicken.
• Skillet: For searing the chicken and developing a crispy exterior.
• Oven-safe baking dish: To finish cooking the chicken evenly in the oven.
• Meat thermometer: To ensure the chicken reaches the safe internal temperature.
• Toothpicks: To secure the stuffed chicken so it doesn’t fall apart during cooking.

Step-by-step guide to perfect stuffed chicken breast

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Slice into the thick side of each chicken breast to create a pocket, being careful not to cut all the way through.

Step 3: Mix your stuffing ingredients—think sun-dried tomatoes, mozzarella, fresh basil—until well combined.

Step 4: Stuff each chicken breast generously, then secure with toothpicks to keep the filling inside.

Step 5: Heat a skillet over medium-high heat, add oil, and sear the chicken for 3-4 minutes per side until golden.

Step 6: Transfer the skillet to the oven, bake for 20-25 minutes, or until the internal temperature hits 74°C (165°F).

Step 7: Let rest for 5 minutes before slicing to keep the juices in.

Step 8: Serve with a side of roasted vegetables or a simple salad, and enjoy the burst of flavors.

Cooking checkpoints and tips to keep in mind

• Ensure the chicken is pounded to an even thickness for uniform cooking.
• Check the internal temperature with a digital probe; 74°C (165°F) is the safe zone.
• The chicken should be golden and crispy on the outside after searing.
• Juices should run clear when you cut into the thickest part—no pink or blood.

Common mistakes and how to fix them

• Cutting the chicken too quickly or with a dull blade.? Use a sharp knife to avoid tearing the chicken.
• Filling spilling out during cooking.? Secure with toothpicks or kitchen twine.
• Chicken sticking or not getting a crispy crust.? Ensure the skillet is hot before searing.
• Overcooking or undercooking the chicken.? Use a meat thermometer.

Stuffed Chicken Breasts with Sun-Dried Tomatoes and Mozzarella

This dish features tender chicken breasts carefully slit open to create a pocket filled with gooey mozzarella, smoky sun-dried tomatoes, and fragrant fresh basil. The chicken is seared to develop a crispy exterior and then baked until juicy and golden, offering a satisfying combination of textures and vibrant flavors. Perfect for an elegant weeknight dinner or a cozy weekend treat.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts preferably plump and even-sized
• 1/2 cup sun-dried tomatoes chopped
• 1 cup mozzarella cheese shredded
• 1/4 cup fresh basil chopped
• 2 tablespoons olive oil good-quality extra virgin
• to taste salt and pepper for seasoning
• 3 cloves garlic minced

Equipment

• Sharp knife
• Skillet
• Oven-safe baking dish
• Meat thermometer
• Toothpicks

Method

 

1. Preheat your oven to 180°C (350°F). Place the oven rack in the middle position to ensure even baking.
   
2. Lay each chicken breast on a cutting board and carefully slice into the thick side to create a pocket, being cautious not to cut all the way through.
   
3. In a small bowl, mix the chopped sun-dried tomatoes, shredded mozzarella, and chopped basil until well combined. This flavorful filling will give your chicken a burst of smoky, cheesy goodness.
   
4. Stuff each chicken breast generously with the mixture, pressing gently to pack the filling inside.
   
5. Secure each stuffed chicken breast with toothpicks to keep the filling from spilling out during cooking.
   
6. Heat a skillet over medium-high heat, add a tablespoon of olive oil, and once shimmering, place the chicken breasts in the skillet.
   
7. Sear the chicken for about 3-4 minutes per side, until each side is golden brown and crispy, filling the kitchen with a warm, savory aroma.
8. Transfer the skillet to the preheated oven, or move the chicken to an oven-safe dish if your skillet isn’t ovenproof.
9. Bake for 20-25 minutes, or until the internal temperature reaches 74°C (165°F) and the cheese is bubbling and melted.
10. Remove the chicken from the oven and let it rest for about 5 minutes, allowing the juices to redistribute and the filling to settle.
11. Carefully remove the toothpicks, slice the chicken if desired, and serve immediately with your favorite sides, savoring the crispy exterior and gooey, flavorful filling.

Stuffed chicken breasts offer a cozy, satisfying bite with a little more personality than plain roasted chicken. The magic is in the filling—think gooey cheese, smoky sun-dried tomatoes, and fresh herbs that peek out with each cut. It’s a dish that feels indulgent but is straightforward enough to whip up on a busy weeknight.

Why I keep returning to this recipe

This dish hits a sweet spot between ease and elegance. I love experimenting with different fillings—spicy chorizo, creamy spinach, or even a sweet apple and brie combo. It’s forgiving and adaptable, making it my go-to for both weeknights and special dinners. Plus, the smells while it’s baking—garlic, herbs, that cheese melting—are just irresistible.

Inside the stuffing: ingredients that make this dish shine

• Sun-dried tomatoes: Their smoky, tangy flavor brightens the filling; swap for roasted red peppers if you prefer milder.
• Mozzarella cheese: Oozes beautifully when melted; try provolone for a sharper bite or fontina for creaminess.
• Fresh basil: Adds a burst of herbal freshness; dried basil can work in a pinch, but fresh is best.
• Chicken breasts: The canvas for the stuffing; choose plump, even breasts for uniform cooking.
• Olive oil: Helps crisp the outside; use good-quality extra virgin for richer flavor.
• Salt and pepper: Fundamental seasonings that make everything pop.
• Garlic: Gives a warm, aromatic base; fresh is preferable for punch, but granulated works too.

Tools of the trade for stuffed chicken

• Sharp knife: To cut and create a pocket in the chicken.
• Skillet: For searing the chicken and developing a crispy exterior.
• Oven-safe baking dish: To finish cooking the chicken evenly in the oven.
• Meat thermometer: To ensure the chicken reaches the safe internal temperature.
• Toothpicks: To secure the stuffed chicken so it doesn’t fall apart during cooking.

Step-by-step guide to perfect stuffed chicken breast

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Slice into the thick side of each chicken breast to create a pocket, being careful not to cut all the way through.

Step 3: Mix your stuffing ingredients—think sun-dried tomatoes, mozzarella, fresh basil—until well combined.

Step 4: Stuff each chicken breast generously, then secure with toothpicks to keep the filling inside.

Step 5: Heat a skillet over medium-high heat, add oil, and sear the chicken for 3-4 minutes per side until golden.

Step 6: Transfer the skillet to the oven, bake for 20-25 minutes, or until the internal temperature hits 74°C (165°F).

Step 7: Let rest for 5 minutes before slicing to keep the juices in.

Step 8: Serve with a side of roasted vegetables or a simple salad, and enjoy the burst of flavors.

Cooking checkpoints and tips to keep in mind

• Ensure the chicken is pounded to an even thickness for uniform cooking.
• Check the internal temperature with a digital probe; 74°C (165°F) is the safe zone.
• The chicken should be golden and crispy on the outside after searing.
• Juices should run clear when you cut into the thickest part—no pink or blood.

Common mistakes and how to fix them

• Cutting the chicken too quickly or with a dull blade.? Use a sharp knife to avoid tearing the chicken.
• Filling spilling out during cooking.? Secure with toothpicks or kitchen twine.
• Chicken sticking or not getting a crispy crust.? Ensure the skillet is hot before searing.
• Overcooking or undercooking the chicken.? Use a meat thermometer.

Stuffed Chicken Breasts with Sun-Dried Tomatoes and Mozzarella

This dish features tender chicken breasts filled with a savory mixture of sun-dried tomatoes, melted mozzarella, and fresh basil. The chicken is seared until golden and crispy, then baked to perfection, resulting in a juicy, flavorful filling encased in a beautifully browned exterior. It’s an elegant yet straightforward recipe perfect for weeknights or special dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 large chicken breasts preferably plump and even in size
• 1/2 cup sun-dried tomatoes chopped if large
• 1 cup mozzarella cheese shredded
• 1/4 cup fresh basil chopped
• 2 tablespoons olive oil good quality extra virgin
• to taste salt and pepper for seasoning
• 2 cloves garlic minced

Equipment

• Sharp knife
• Skillet
• Oven-safe baking dish
• Meat thermometer
• Toothpicks

Method

 

1. Preheat your oven to 180°C (350°F).
   
2. Use a sharp knife to carefully slice into the thick side of each chicken breast, creating a pocket without cutting all the way through.
   
3. In a bowl, combine sun-dried tomatoes, shredded mozzarella, chopped basil, and minced garlic. Mix until well combined, creating a flavorful stuffing.
   
4. Stuff each chicken breast generously with the mixture, pressing gently so it stays inside, then secure with toothpicks to prevent spilling during cooking.
5. Heat a skillet over medium-high heat, add olive oil, and once shimmering, sear the chicken for about 3-4 minutes per side until golden brown and crispy.
6. Transfer the skillet to the preheated oven or move the chicken to an oven-safe dish, then bake for 20-25 minutes, or until the internal temperature reaches 74°C (165°F).
7. Remove the chicken from the oven and let it rest for about 5 minutes, allowing the juices to redistribute.
8. Carefully remove the toothpicks, then slice the chicken to reveal the melty cheese and colorful filling inside.
9. Serve hot with your favorite sides, such as roasted vegetables or a fresh salad, and enjoy the rich, flavorful bites.

Stuffed chicken breasts offer a cozy, satisfying bite with a little more personality than plain roasted chicken. The magic is in the filling—think gooey cheese, smoky sun-dried tomatoes, and fresh herbs that peek out with each cut. It’s a dish that feels indulgent but is straightforward enough to whip up on a busy weeknight.

Why I keep returning to this recipe

This dish hits a sweet spot between ease and elegance. I love experimenting with different fillings—spicy chorizo, creamy spinach, or even a sweet apple and brie combo. It’s forgiving and adaptable, making it my go-to for both weeknights and special dinners. Plus, the smells while it’s baking—garlic, herbs, that cheese melting—are just irresistible.

Inside the stuffing: ingredients that make this dish shine

• Sun-dried tomatoes: Their smoky, tangy flavor brightens the filling; swap for roasted red peppers if you prefer milder.
• Mozzarella cheese: Oozes beautifully when melted; try provolone for a sharper bite or fontina for creaminess.
• Fresh basil: Adds a burst of herbal freshness; dried basil can work in a pinch, but fresh is best.
• Chicken breasts: The canvas for the stuffing; choose plump, even breasts for uniform cooking.
• Olive oil: Helps crisp the outside; use good-quality extra virgin for richer flavor.
• Salt and pepper: Fundamental seasonings that make everything pop.
• Garlic: Gives a warm, aromatic base; fresh is preferable for punch, but granulated works too.

Tools of the trade for stuffed chicken

• Sharp knife: To cut and create a pocket in the chicken.
• Skillet: For searing the chicken and developing a crispy exterior.
• Oven-safe baking dish: To finish cooking the chicken evenly in the oven.
• Meat thermometer: To ensure the chicken reaches the safe internal temperature.
• Toothpicks: To secure the stuffed chicken so it doesn’t fall apart during cooking.

Step-by-step guide to perfect stuffed chicken breast

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Slice into the thick side of each chicken breast to create a pocket, being careful not to cut all the way through.

Step 3: Mix your stuffing ingredients—think sun-dried tomatoes, mozzarella, fresh basil—until well combined.

Step 4: Stuff each chicken breast generously, then secure with toothpicks to keep the filling inside.

Step 5: Heat a skillet over medium-high heat, add oil, and sear the chicken for 3-4 minutes per side until golden.

Step 6: Transfer the skillet to the oven, bake for 20-25 minutes, or until the internal temperature hits 74°C (165°F).

Step 7: Let rest for 5 minutes before slicing to keep the juices in.

Step 8: Serve with a side of roasted vegetables or a simple salad, and enjoy the burst of flavors.

Cooking checkpoints and tips to keep in mind

• Ensure the chicken is pounded to an even thickness for uniform cooking.
• Check the internal temperature with a digital probe; 74°C (165°F) is the safe zone.
• The chicken should be golden and crispy on the outside after searing.
• Juices should run clear when you cut into the thickest part—no pink or blood.

Common mistakes and how to fix them

• Cutting the chicken too quickly or with a dull blade.? Use a sharp knife to avoid tearing the chicken.
• Filling spilling out during cooking.? Secure with toothpicks or kitchen twine.
• Chicken sticking or not getting a crispy crust.? Ensure the skillet is hot before searing.
• Overcooking or undercooking the chicken.? Use a meat thermometer.

Stuffed Chicken Breasts with Sun-Dried Tomatoes and Mozzarella

Juicy chicken breasts are sliced open to create a pocket, then filled with a savory mixture of sun-dried tomatoes, melted mozzarella, and fresh herbs. The stuffed chicken is seared until golden and crispy on the outside, then baked until cooked through, resulting in a tender, flavorful dish with a gooey, cheesy interior and a crispy exterior.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts pounded to an even thickness
• 1/2 cup sun-dried tomatoes chopped
• 1 cup mozzarella cheese shredded
• 1/4 cup fresh basil chopped
• 2 tablespoons olive oil good-quality extra virgin
• to taste salt and pepper
• 2 cloves garlic minced

Equipment

• Sharp knife
• Skillet
• Oven-safe baking dish
• Meat thermometer
• Toothpicks

Method

 

1. Preheat your oven to 180°C (350°F) and set a skillet on the stove over medium-high heat.
   
2. Use a sharp knife to carefully slice into the thick side of each chicken breast, creating a pocket without cutting all the way through.
   
3. In a bowl, mix chopped sun-dried tomatoes, shredded mozzarella, chopped basil, and minced garlic until well combined.
   
4. Stuff each chicken breast generously with the filling, then secure with toothpicks to prevent spilling.
5. Heat olive oil in the skillet, then carefully place the stuffed chicken breasts in the pan. Sear for 3-4 minutes on each side until golden brown and crispy.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 74°C (165°F).
7. Remove the chicken from the oven and let it rest for 5 minutes, allowing the juices to redistribute.
8. Remove toothpicks, then slice the chicken to reveal the gooey, cheesy filling inside.
9. Serve hot with roasted vegetables or a fresh salad for a complete meal.