Featured Recipe
Herb-Infused Pan-Seared Chicken
By Kate
"
Chicken cutlets seasoned with a paprika and spice mix, cooked in olive oil until golden. Fresh herbs and garlic simmered in chicken stock create a buttery sauce. The chicken rests briefly, then returns for coating and slicing. A simple, quick pan-seared dish with an herby butter finish and a subtle lemon twist that wakes the palate and balances fat.
"
Prep:
12 min
Cook:
22 min
Total:
34 min
Serves:
4 servings
chicken
herbs
dinner
Introduction
Start rough drying chicken cutlets off the bat—wet meat steams instead of sears. The dry surface is what gives that sharp crust when hitting hot oil, you want the smell of paprika and fat hitting heat first. Avocado oil here, higher smoke point than olive oil; fewer burnt flavors when you crank pan. Split the spice more toward smoked paprika instead of sweet; deeper notes, different animal. Use fresh herbs—oregano swaps out thyme for something earthier; rosemary stays for that pine background. Garlic softens mellowing the sauce; you do it low and slow to prevent harsh burnt garlic bittering your pan sauce. Reduce that broth to a glaze, keep heat controlled, whisk butter in last off flame—the magic that brings shine and silkiness. Lemon juice at the end; optional. It cuts through the butter like acid on rich food. Rest chicken cutlets tucked loosely or juices run out when slicing. Slice across grain, not with it — tender pieces instead of chewy strings. This technique isn’t fancy but gets chicken juicy, herbaceous, and layered in flavor. Small changes, big difference.
Ingredients
About the ingredients
Swapping sweet paprika for smoked brings nice variation but keep quantity close, 20-25% less if intense. Avocado oil handles high heat better than extra virgin olive oil, prevents bitter burnt notes; good in pan-searing. Fresh oregano replaces thyme here; oregano’s woody, peppery notes play well with rosemary’s piney sharpness. Can substitute chicken stock with low sodium broth or even white wine for different acidity. Butter you whisk in at the end must be cold to emulsify sauce properly; do not let sauce boil after adding butter or it will separate. Keep garlic finely minced so it cooks evenly without scorching. Lightly pounding chicken cutlets to uniform thickness (~1/2 inch) helps them cook evenly without drying out. If you must, frozen cutlets are fine but thaw completely and dry before seasoning.
Method
Technique Tips
Pat chicken dry—non-negotiable step. Spices stick better, crust forms quicker. Heat skillet medium to medium-high (depends on stove), test by flicking a drop of water in pan; it should dance and evaporate immediately. Add oil, let it heat until shimmering before adding chicken for a proper sear. Resist moving chicken around once in pan or you tear crust; the first side needs to develop a golden brown crust, listen for steady sizzle but no burning. Use instant-read thermometer if unsure; 165°F ensures fully cooked safe chicken. Too high heat cooks outside too fast, inside remains raw; too low heat shrinks moisture out. After cooking, rest chicken at least 5 minutes loosely tented to allow juices to redistribute preventing dryness. Reduce heat before adding garlic and herbs; high heat burns garlic bitter and toughens herbs. When simmering broth, scrape bottom of pan for fond; that’s flavor gold. Butter stirred last off heat thickens sauce into smooth glossy coating. Spoon sauce to coat chicken well before slicing. Slice against grain for tenderness, a critical detail frequently overlooked. Garnish last minute to maintain fresh herb crispness.
Chef's Notes
- 💡 Starting with dry chicken cutlets is key. Moisture? That's for steaming, not searing. Use a paper towel. Pat them off thoroughly. Creates a nice crust. Hot pan, shimmering oil before adding chicken. Hear that sizzle. It's your cue. High heat—crisp outside, juicy inside. Too low? You're losing moisture.
- 💡 Use instant-read thermometer. 165°F keeps chicken safe. Cooks evenly, no guessing. Resting the chicken is critical. Let juices redistribute. 5 minutes is enough, don’t skip. Slicing too soon? Dried-out chicken—no one wants that. Slice against the grain, tenderness matters.
- 💡 Fresh herbs elevate the dish significantly. Swap oregano for thyme if needed, but keep it fresh. Rosemary adds depth, but dried won’t work. Chicken stock? Low sodium is valid, even white wine can change the flavor profile. Keep butter cold when whisking it into the sauce; emulsifies better.
- 💡 Garlic's timing is crucial, add it low and slow, don’t burn it. Scrape the brown bits from the pan while simmering broth. That’s where flavor hides. Reducing down the stock? Aim for half, thickens sauce, makes it glossy. Listen for gentle bubbling.
- 💡 Last touch? Lemon juice brightens the dish. Doesn't overpower, balances the richness. Optional, but worthwhile. Sauce must coat chicken well, check for consistency before serving. And always garnish right before presenting—maintains fresh look for the plate.
Kitchen Wisdom
Why should I dry the chicken?
Moisture causes steaming, not searing. Pat it dry. Crust needs it. Moist equals rubbery—not what you want.
What's the best oil for cooking?
Avocado oil stands up to heat. No bitter notes from burnt oil. High smoke point; that’s important for good sear.
How do I store leftovers?
Options vary. Refrigerate in airtight container for few days. Freezing works too, but chicken gets dry. Pay attention/
What if I don’t have chicken stock?
Substitute with low sodium broth or even water. White wine can add different acidity. Adjust flavors, but keep it simple.
