GreenPan 10-Inch Non Stick Fry Pan
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Thin Sliced Stovetop Chicken Breast
Yield: 4 servings 1x
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Introducing an actually delicious, multi-purpose Thin Sliced Stovetop Chicken Breasts recipe! Thin sliced chicken cooks faster, stays juicier, and is delicious in all forms: sliced, diced, or whole. Perfect for meal prep and weeknight meals!
Units:
Scale:
Ingredients
- 1 pound thin sliced boneless skinless chicken breasts, or about 3-4 thin sliced pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon fine sea salt or kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon fresh ground black pepper
- 1–2 tablespoons extra virgin olive oil
Instructions
- Prepare chicken: Remove packaging from chicken breasts (1 pound or 3-4 thin slices), and place them on a plate or cutting board. If your chicken is not thin-sliced, use a sharp chef’s knife to carefully slice each chicken breast into cutlets. Slice off any additional fatty pieces as well. If any pieces are over 1/2 inch thick, use the heel of your palm or a meat tenderizer to flatten. Let the chicken sit out at room temperature for at least 10 minutes while you mix the seasonings.
- Mix seasoning: In a small bowl, combine the garlic powder (1 teaspoon), onion powder (1 teaspoon), Italian seasoning (1 teaspoon), salt (1 teaspoon), paprika (1/2 teaspoon), and fresh ground black pepper (1/2 teaspoon).
- Season chicken: Use a paper towel to blot the chicken breast cutlets and remove as much excess moisture as possible from both sides, then drizzle a small amount of olive oil over the chicken. Next, season each side of all pieces with about 1/2 teaspoon of the seasoning mix. Use your hands (or gloves) to rub the oil and seasoning all over each piece of chicken.
- Sear chicken: Heat a large pan with a tight fitting lid over medium heat. I prefer nonstick, but stainless steel will work too; just make sure you have a tight fitting lid. Once the pan is hot, add about 1/2 tablespoon olive oil and let it heat until shimmering. Place the seasoned chicken into the pan in a single layer and set a timer for 5 minutes. Do not adjust the chicken during this time while it is searing.
- Put the lid on: When the timer goes off, flip the chicken and immediately put the lid on. Turn the heat down to the lowest setting and again, set a timer for 5 minutes. Do not take the lid off or touch the chicken at all during this time.
- Rest chicken: When the timer goes off this time, remove the pan from heat, but still do not take the lid off or touch the chicken. Set a timer for 5 minutes once again. When the timer goes off this time, the chicken is done cooking and the internal temperature should read 160-165F. Let the chicken rest on a cutting board for at least 5 minutes.
- Serve & store: Serve the chicken as a main dish, sliced, or diced up and added to another recipe. Keep leftovers in an airtight container in the fridge for up to 4 days.
Notes
I originally learned how to make stovetop chicken breasts following this Idiotproof Chicken recipe from Serena Wolf. This is my adapted version for seasoned thin sliced chicken. Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: 3-4 ounces
- Calories: 164
- Fat: 8g
- Carbohydrates: 2g
- Protein: 23g