Pan-seared Chicken Fillet
This is a quick and easy recipe to prepare delicious chicken fillets that are juicy on the inside, and crisp on the outside.
Served with roasted potatoes and steamed broccoli.
Ingredients for 2
- Chicken fillet(s); I normally use chicken breasts
- Wheat flour
- Paprika
- Garlic powder
- Herbes de Provence
- Salt and black pepper, to taste
- Cooking oil
Side: Roasted potatoes
- ¾ lb red potatoes
- 1 tbsp olive oil
Side: Steamed broccoli
- 8 oz frozen broccoli florets
- 1 tsp butter
- ¼ lemon
Instructions
-
About 40 minutes before serving, start the potatoes: heat the oven to 425°F. Cut the potatoes into bite-size pieces, toss with the olive oil, salt and pepper, and roast for 25–30 minutes until golden, turning once. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
-
Rinse the chicken fillets.
-
Remove excess moisture from the fillets by patting them with a paper towel.
-
If the fillets are too thick, cut them in half.
-
In a small container, pout enough flour and mix in paprika, garlic powder, Provence herbs, salt, and black pepper to your liking.
-
Add a little cooking oil to the pan and heat it up to medium-high heat.
-
Coat the fillets by rolling them in the wheat mix.
-
Once the pan is hot, put the fillets on the pan and sear each side for about 5 minutes over medium-high heat.
-
Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.
-
As a final tip, if your fillet is too thick after all, you can just lower the heat at the end and cook it for about 2-3 more minutes.
-
And that's it. Winner winner chicken dinner!