Recipe: Appetizing Pan-seared chicken with warm spices and feta

Pan-seared chicken with warm spices and feta. Olives and feta are great late-summer flavors that add deep flavor to basic chicken breasts. Few types of meat cook as quickly as boneless, skinless chicken breasts, and pan searing is easily the fastest method by which to cook them. This easy pan seared chicken recipe produces a lovely crisp coating.

This pan seared chicken breast calls for just four ingredients—chicken, olive oil, salt, and pepper—and turns out remarkably crisp skin and tender meat. If you cook a lot of chicken, this pan-seared chicken breast recipe is life-altering. Pan-seared chicken is chicken that either begins or is fully cooked on the stove-top in a pan. You can cook Pan-seared chicken with warm spices and feta using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pan-seared chicken with warm spices and feta

1. It's 4 of chicken breast halves.
2. You need 1/4 cup of extra virgin olive oil.
3. Prepare 3 tsp of dried oregano.
4. Prepare 1 tsp of Spanish paprika.
5. It's 1 tsp of garlic powder.
6. It's 1/2 tsp of ground turmeric.
7. It's 1/2 tsp of onion powder.
8. It's 125 g of feta cheese.
9. It's of Fresh Italian parsley or fresh mint, chopped.

Regular-sized chicken breasts should begin on the stove-top and finish off in the oven I whip up a big batch every month or so, store it with my other spices in a sealed jar, and conveniently pull from it as needed. These perfect pan-seared chicken thighs with pan sauce are just that: perfect. They make for a gourmet dinner recipe that's surprisingly easy, and the shallot-white wine pan sauce is out of this world. Pan-Seared Chicken Thighs With Butternut Squash and Carrots.

Pan-seared chicken with warm spices and feta step by step

1. Lay the chicken breasts between sheets of cling film and pound them with a rolling pin or heavy pot until they're 1/2 in thick. Season the meat with salt and freshly cracked black pepper..
2. Add the olive oil to a large plate or platter. Swirl in the oregano, paprika, garlic powder, turmeric and onion powder, as well as a good pnch of salt. Lay the chicken in the marinade and let sit in the fridge for 30 minutes, flipping occasionally..
3. Put a non-stick pan on medium heat. Shake the excess marinade off the chicken and lay them into the pan. Sear for 6 minutes per side. Top with crumbled feta, a sprinkle of fresh parsley or mint, and a drizzle of extra virgin olive oil when serving..

There will be a bit of cooked down, intensely flavorful sauce in the pan that I highly suggest spooning over the chicken and vegetables, serving with bread to soak it up or perhaps some couscous tossed with lemon and olive oil. The calibrated cook can turn out restaurant-qualilty chicken like Pan-Seared Chicken Breast with Rich Pan Sauce every time. Pan-seared chicken is a skill with countless rewards (If this is your first time making chicken this way, you'll understand why fast.) Remove from the heat, season well, and set aside, covered, to stay warm and moist. Seasoning the chicken, pan searing, and then making the sauce and those chicken thighs go back in to coat and plate up. Remove to platter, cover to keep warm.