Pan Seared Chicken

Quick pan-seared chicken cutlets finished with a simple herb-butter sauce.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

1 teaspoon sweet paprika
1 teaspoon salt
1/4 teaspoon black pepper
4 thin boneless skinless chicken breast cutlets about 1½ pounds total, ½–¾ inch thick
3 tablespoons olive oil
2 teaspoons minced fresh garlic
2 teaspoons chopped fresh thyme leaves plus additional for garnish if desired
1/2 teaspoon finely chopped fresh rosemary leaves
3/4 cup chicken broth
2 tablespoons unsalted butter

In a small bowl, combine the sweet paprika, salt, and black pepper.
Pat the chicken cutlets dry and sprinkle both sides evenly with the spice blend.
Heat a 12-inch heavy skillet over medium-high heat and add the olive oil until hot but not smoking.
Place the seasoned cutlets in the skillet in a single layer and cook without moving for 5–6 minutes to brown.
Flip the cutlets and cook the second side 4–6 minutes more, until an instant-read thermometer reads 165°F; then remove the chicken to a plate and tent loosely with foil to rest.
Reduce the heat to medium-low and add the minced garlic, chopped thyme, and chopped rosemary to the skillet; cook, stirring, 1–2 minutes until fragrant.
Add the chicken broth and simmer 5 minutes, or until the liquid is reduced by about half.
Whisk in the unsalted butter until melted and the sauce is glossy, then remove the skillet from the heat.
Return the chicken to the skillet and spoon the herb sauce over the cutlets to coat.
Slice each cutlet if desired, transfer to a serving plate, spoon additional sauce over the chicken, and garnish with extra thyme if using.