Sauteed Chicken Breast

Jump to Recipe Print Recipe

Sauteed Chicken Breast made with a kick of paprika, coriander, and mustard powder. It will redefine your chicken dinners!

Weeknight dinners, thy name is chicken!

I can’t be the only one who turns to the bird whenever time is short, the evenings busy, and the rabble voracious. Chicken is versatile, healthy, and can be cooked with little time at all. So I like to publish to the site a new chicken recipe whenever I come across a blend or variation that I think you’re going to love. I’ve presented you with Smoked Chicken Breast, Asian Baked Chicken Breast, and Marry Me Chicken; today we’re going to focus on the rub and then sauté it.

I’ve chosen seasoning that provides the chicken with a kick (the last thing you want is a bland breast!) but you should use the recipe as a base and conjure your own combinations. I make some suggestions throughout the recipe so let me know what works for you!

Ingredients //

4 chicken breasts
1 tsp smoked paprika
1 tsp ground coriander
½ tsp mustard powder
1 tsp dried oregano
salt and pepper
1 tbsp olive oil
2 cloves garlic, crushed
1 tbsp butter

How To Make Sauteed Chicken Breast // The Steps

Step 1: In a small bowl mix the smoked paprika, coriander, mustard powder, oregano, salt, and pepper.

Step 2: Pat the chicken breasts dry. Sprinkle both sides with the spices. Pat the spice down to ensure their adherence to the chicken.

Step 3: Drizzle the olive oil into a non-stick skillet over HIGH heat. Sear the chicken for a minute or two. Lower the heat to MEDIUM. Let the chicken cook for 7 minutes on one side.

Step 4: Use tongs to turn the chicken breasts over and sprinkle in the crushed garlic. Cook for 5 minutes.

Step 5: Near the end of cooking, add the knob of butter. Spoon the melted butter over the chicken to coat it.

Top Tips For a Perfect Sauteed Chicken Breast

Use a meat thermometer to ensure the chicken is cooked well. You need to reach an internal temperature of 165°F.
Brining the chicken in water, salt, and sugar for 30 minutes can be a good idea prior to cooking. It helps retain its juices.
I usually pound the chicken to a consistent thickness. It will help you reach even cooking.
I recommend starting the chicken off on HIGH heat then lower to MEDIUM once the outside has been seared. This will lock in the juices.
Talking about juices, my final trick is to let the chicken rest before serving to let them redistribute, 5 mins should do.

FAQs //

What can I use as a garnish?

Fresh herbs will do the trick. My favorite: parsley or chives.

How do I prevent uneven cooking?

I’ve listed a few pointers elsewhere in this recipe so seek them out. But another suggestion is to let the chicken come to room temperature before cooking.

Can I use a chicken thigh instead?

Yes, chicken thighs are quicker to cook so adjust the time.

Can I use skin-on, bone-in breasts?

Sure, but once again, you’ll just need to adjust the cooking time. I also like searing the chicken with the skin down, it gives a lovely crispy finish.

Can I use dried herbs?

Yes!, but you may need to use a bit less as dried herbs are stronger.

Sauteed Chicken Breast featured image side shot

Serving Suggestions //

Chicken is so versatile, you can serve it with almost any side dish that tickles your fancy. Potatoes, for instance, work well regardless of whether they’re mashed, baked, or roasted. I also include vegetables in another chicken recipe that you may like to adapt to this one. If potatoes aren’t your thing, why not a side of rice? Or this recipe for Pasta with Peas, which combines the carbs and nutrient-rich veggies?

How to Prep and Store Sauteed Chicken Breast //

You need to let the chicken cool completely before storing in airtight containers in the fridge for up to 4 days. I sometimes also freeze. It should last for up to 3 months. To enjoy again, I usually let the chicken thaw overnight in the fridge. It reheats well in the microwave or a skillet.