Pan-seared chicken with warm spices and feta - Turned out great! Very moist.. Today I am sharing this Pan-seared chicken with warm spices and feta! A quick and easy dinner that is ready in under 35 minutes! Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! This easy chicken recipe turns out excellent every single time! To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts. You can easily dredge them in the flour mixture. Olives and feta are great late-summer flavors that add deep flavor to basic chicken breasts.
Few types of meat cook as quickly as boneless, skinless chicken breasts, and pan searing is easily the fastest method by which to cook them.
This pan seared chicken breast calls for just four ingredients—chicken, olive oil, salt, and pepper—and turns out remarkably crisp skin and tender meat.
If you cook a lot of chicken, this pan-seared chicken breast recipe is life-altering.
You can cook Pan-seared chicken with warm spices and feta with 9 Ingredients and 3 steps. See the following guide!
Ingredients for Pan-seared chicken with warm spices and feta:
- 4 chicken breast halves.
- 1/4 cup extra virgin olive oil.
- 3 tsp dried oregano.
- 1 tsp Spanish paprika.
- 1 tsp garlic powder.
- 1/2 tsp ground turmeric.
- 1/2 tsp onion powder.
- 125 g feta cheese.
- Fresh Italian parsley or fresh mint, chopped.
How to cook Pan-Seared Chicken Breast with Feta and Mint. In a bowl, mix together flour, salt, and pepper. Flip chicken over and sear meat until slightly golden. Pan-seared chicken is chicken that either begins or is fully cooked on the stove-top in a pan.
Step by step how to cook Pan-seared chicken with warm spices and feta:
- Lay the chicken breasts between sheets of cling film and pound them with a rolling pin or heavy pot until they're 1/2 in thick. Season the meat with salt and freshly cracked black pepper..
- Add the olive oil to a large plate or platter. Swirl in the oregano, paprika, garlic powder, turmeric and onion powder, as well as a good pnch of salt. Lay the chicken in the marinade and let sit in the fridge for 30 minutes, flipping occasionally..
- Put a non-stick pan on medium heat. Shake the excess marinade off the chicken and lay them into the pan. Sear for 6 minutes per side. Top with crumbled feta, a sprinkle of fresh parsley or mint, and a drizzle of extra virgin olive oil when serving..
Regular-sized chicken breasts should begin on the stove-top and finish off in the oven I whip up a big batch every month or so, store it with my other spices in a sealed jar, and conveniently pull from it as needed. Brawny and golden brown, these seared pork chops make a hearty one-pan dinner that's rounded out by sweet sugar snap peas and loads of fresh mint. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. This "Pan-Seared Mediterranean Chicken" is absolutely wonderful.
