Recipes › Dinner

Pan-Seared Chicken Breast

Pan-Seared Chicken Breast – Forkwise recipe card (illustration, no photo yet)
DinnerInternational⏱ 60 minServes 4EasyGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeNut-free
Open in the Forkwise app – save, scale & shop

🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 boneless skinless chicken breasts
  • Salt
  • Freshly ground black pepper
  • ¼ cup olive oil
  • 6–8 cloves garlic, minced

Method

  1. Heat oil in a large saucepan over very low heat. Add garlic cloves and cook 45 minutes.
  2. Strain and reserve oil. Discard garlic.
  3. Brush both sides of chicken with garlic oil. Sprinkle both sides of chicken liberally with salt and freshly ground black pepper. Set aside.
  4. Coat a 10-inch cast iron skillet with garlic oil. Heat over high heat and add chicken breast. Cook until browned and slightly charred on both sides.
  5. Insert a probe thermometer into one of the chicken breasts. Place the pan in the middle of a 375°F oven, and cook until internal temperature reaches 165°F.
  6. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.