Kitchen notes · a little help before you start
Pan Seared Chicken Breasts
Pan Seared Chicken Breasts brings together steak seasoning, smoked paprika, and paprika. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Budget (estimated)
- Low cost
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Remember the turn or stir
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Steak seasoning
Look at how this ingredient comes into the method: Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl.
Smoked paprika
Look at how this ingredient comes into the method: Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl.
Paprika
Look at how this ingredient comes into the method: Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Pan Seared Chicken Breasts
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl.
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What check should I look for as it cooks?
Keep this part of the method in view: Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF/74C).
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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