Quick Pan seared chicken. Heat olive or coconut oil in large skillet over medium-high heat until whisps of smoke appear. Gently place each chicken breast in the skillet, careful not to overcrowd it. Season the other side of each chicken breast while it cooks.

Add butter; swirl to coat, lifting chicken so the butter flows underneath. Once the butter melts, place chicken breast on the pan. Once the skillet is hot, you will place flour coated chicken breasts in the skillet. You can cook Quick Pan seared chicken using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Quick Pan seared chicken

Prepare 2 tbsp of olive oil.
It's 3 of chicken breast, pounded flat.
Prepare Pinch of Red pepper flakes.
You need Pinch of Herbs de provence.
Prepare Pinch of Sea salt.
Prepare 1/3 c of Chardonnay or any cooking wine.
It's 1 tbsp of butter.
It's Tbsp of parsley.
Prepare Pinch of Pepper.

They should turn golden brown in color on both sides. Heat remaining olive oil in a large pan over medium-high heat. Squeeze lemon juice over the chicken. Warm the oil or butter in a large skillet over medium heat.

Quick Pan seared chicken instructions

Wash chicken breast. Pat dry & place between 2 pieces of plastic wrap or parchment paper and pound flat with meat mallot..
Sprinkle sea salt, black pepper, herbs de Provence over each side..
Heat oil in a large skillet. Once hot, add chicken. Try not to over crowd. (The secret to a good sear is to remove as much surface moisture from the protein, and make sure the oil is near smoking. Also, leave the meat alone! It will let you know when it’s ready to flip over. If you start poking at it, and it’s sticking? It’s not ready. If it moves around or releases with minimum effort, it’s ready. Now that you know those basics, you shouldn’t have trouble getting a wonderful color and crust).
Lower heat to medium-low. Remove pan from heat, you should have lots of brown bits stuck to the bottom of the pan. Deglaze those bits with the white wine, stirring with a wooden spoon. Bring skillet back to the heat and allow the white wine to reduce just slightly, about 2-3 minutes. Turn off the heat, stir in the butter and parsley. Pour over the chicken and serve..

Add the chicken tenders and top with the sliced garlic. Add chicken to the hot pan, emphasis on hot. Check if chicken is cooked all the way through. Add the chicken to the pan, but be sure to give it plenty of room. Giving the chicken plenty of room will ensure the brown crust forms from adding the seasonings.