Pan Seared Chicken Breast

This Keto Pan Seared Chicken Breast is so delicious, tasty, & mouthwatering that everyone in the family likes it! This chicken is juicy & golden, and it’s covered in a delicious pan sauce. It just takes twenty-five mins to prepare this pan-seared chicken breast. It is very quick and best to make when you have less time to make dinner or lunch. This dish includes all the garlicky, buttery white sauce, which is very simple & flavorful. This Keto Pan Seared Chicken Breast is gluten-free naturally. We can make this pan-seared chicken for regular meals, but it is also a nice dish for events or gatherings. It only contains 0.4g of fiber, & 1.7g of net carbs/serving.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

Course: Main Course
Cuisine: American
Calories: 384 kcal
Time for prep: Five mins
Cook time: Twenty mins
Total time: twenty-five mins
Servings: 4

EQUIPMENT:

Paper towel
Large heavy bottom skillet
Meat thermometer
Tongs
Spatula

INGREDIENTS:

8-oz. without bone & skin chicken breasts
One tsp. salt
¼ tsp. pepper powder
Two tbsp. Olive oil
Two pieces crushed Garlic
1 medium Shallots dices
A cup of Chicken broth
2 tbsp. Unsalted butter
½ tbsp. chopped parsley
½ tbsp. chopped thyme

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

We should use paper towels to pat dry the chicken.
Then we can season each side of the chicken breast with pepper powder & salt
Then melt one tablespoon of olive oil in a large heavy-bottomed pan over moderate to high heat.
We can cook the chicken breast for four to eight minutes or till they get brown from each side.
When the temperature of chicken reaches too one-sixty-five degrees F in the thermometer then it is ready to eat.
When the chicken is done put the pan on the shelf and cover the chicken pieces with the aluminum foil.
Pour one tablespoon more olive oil into the pan.
Include the garlic & shallots in the pan and cook for two to five minutes, or till they get aromatic and begin to turn golden.
You can scrape any browned pieces from the bottom with a wooden spoon after adding the broth to the pan.
We can boil the broth then low the heat & cook for seven to eight minutes till the quantity is reduced to half.
We can reduce the heat to low. Add the butter and stir until it melts, then add the parsley and thyme.
Cover the chicken with the sauce.

TIPS:

You can pat dry the chicken with paper towel to attain the crispy & golden coating. If they contain excess of water it will get steam.
We should always ensure that pan is appropriately warm-up beforehand including the chicken tenderloins.
You can check this drizzle few drops of water in the pan if the water sizzle and quickly evaporates then it means that the pan is heated enough. Then we can immediately add the chicken.
We should put the covered chicken on shelf for few minutes & then we should serve to maintain its juiciness & softness.
The chicken is beautifully sear by these pans’ which is excellent heat retention. We can also use nonstick pan to make this, but it lacks the crunchy, caramelized taste.
When we pour the chicken broth so we should scrap the brown bits from the pan to improve the taste of the broth.
You may easily thin the consistency of the sauce with a bit of additional broth if it reduces too much.
Simmer a little longer to thicken it if it’s too thin.
We may finish with a tablespoon of crème fraîche or even a dash of heavy cream for a richer, creamier sauce.
If you want to vary the herb tastes, you may also try adding a little basil or rosemary. The garlic and thyme go well with these herbs.

STORAGE INFORMATION:

FRIDGE:

Transfer the leftover pieces of chicken tenderloin in the container(sealed) and keep them chill for 3 to 4 days.

FREEZER:

Transfer the chicken breast to the zip-lock bag and keep them for around 3 months.

REHEAT:

We can reheat the remaining chicken in the skillet. You can also reheat the chicken in the oven by pouring the sauce over the chicken at 300 degrees F.

FAQs:

Is this seared chicken breast low in carbs?

This pan sear chicken breast only contains 1.7g of net carbs, & 0.4g of fiber in them. This pan-seared dish is also rich in proteins.

How much time is required to pan-cook the chicken breast?

The time to pan-sear the chicken tenderloins is depend up on the thickness of the chicken fillets. If they are somewhat thin so they require minimum of 4-6 minutes per side if they are thick so they require 6-8 minutes per side, so we can say minimum of 4-8 minutes is enough for its cooking.

Will we cover the chicken when we pause searing them?

We should avoid covering the pan-seared chicken breast as this may cause it to begin steaming instead.

Can we cook the frozen chicken tenderloins in the saucepan?

We should not cook the frozen chicken in the pan. Because frozen chicken will gets cook in long period of time & it also becomes very dry. We should thaw the frozen chicken overnight in the refrigerator or a dish of cold water.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS