Recipe 1 of 1

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.

🍽 Serves 2 🔢 11 steps

Ingredients for 2

1
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.
2
Remove excess moisture from the fillets by patting them with a paper towel.
If the fillets are too thick, cut them in half.
3
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.
4
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.
5
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.
6
And that's it. Winner winner chicken dinner!