This Keto Pan Seared Chicken Breast is so flavorful, delicious, and mouthwatering that everyone in the family loves it! The chicken is juicy and golden, and it's covered in a delicious pan sauce. This Pan Seared Chicken Breast only takes twenty-five minutes to prepare. It's super quick and perfect when you're short on time for dinner or lunch. This dish includes an all-garlic, buttery white sauce, which is super simple and flavorful. is naturally gluten-free. We can make this Pan Seared Chicken for a regular meal, but it's also a great dish for parties or gatherings. It only has 0.4 grams of fiber, and 1.7 grams of net carbs/serving.
Statistics
Course: Main Course
Cuisine: American
Calories: 384 calories
Prep Time: Five minutes
Cook Time: Twenty minutes
Total Time: Twenty-five minutes
Serves: 4
Equipment
- Paper towel
- Large heavy-bottomed skillet
- Meat thermometer
- Tongs
- Spatula
Ingredients
- 8 oz boneless, skinless chicken breast
- 1 tsp salt
- ¼ tsp black pepper powder
- 2 tbsp olive oil
- 2 cloves garlic
- 1 medium shallot, diced
- 1 cup chicken broth
- 2 tbsp unsalted butter
- ½ tbsp chopped parsley
- ½ tbsp chopped thyme
Directions
- We should use paper towels to pat the chicken dry.
- Then we can season each side of the chicken breast with chili powder and salt.
- Then melt one tablespoon of olive oil in a large heavy pan over medium-high heat.
- We can cook the chicken breasts for four to eight minutes, or until they are browned on all sides.
- When the temperature of the chicken reaches one point sixty-five degrees F on the thermometer, it is ready to eat.
- When the chicken is done, place the pan on a rack and cover the chicken pieces with aluminum foil.
- Add a more spoon of olive-oil to the pan.
- Add the garlic and shallots to the pan and cook for two to five minutes, or until they are fragrant and starting to turn golden.
- After adding the broth to the pan, you can scrape up any browned bits from the bottom with a wooden spoon.
- We can bring the broth to a boil then reduce the heat and cook for seven to eight minutes until the quantity is reduced by half.
- We can reduce the heat. Add the butter and stir until it melts, then add the parsley and thyme.
- Cover the chicken with the sauce.
Tips
- You can pat the chicken dry with a paper towel to get a crispy and golden coating. If they have a lot of water content, they will steam.
- We should always make sure that the pan, including the chicken tenderloin, is preheated properly.
- You can check this drizzle by dropping a few drops of water into the pan. If the water evaporates quickly, it means that the pan is hot enough. Then we can immediately add the chicken.
- We should keep the covered chicken on the shelf for a few minutes and then serve it to maintain its juiciness and tenderness.
- The chicken is beautifully seared by these pans that retain the heat perfectly. We can also use a non-stick pan to make it, but it lacks the crunchy, caramelized flavor.
- When we add the chicken broth, we should scrape the brown bits from the pan to improve the flavor of the broth.
- If it becomes too thin, you can easily thin out the consistency of the sauce with a little extra broth.
- If it is too thin, simmer it for a while to thicken it.
- We can finish with a tablespoon of crème fraîche or even heavy cream for a rich creamy sauce.
- If you want to vary the flavor of the herbs, you can also try adding a little basil or rosemary. Garlic and thyme go well with these herbs.
Storage information
Refrigerator
Transfer leftover chicken tenderloin pieces to a container (sealed) and keep them refrigerated for 3 to 4 days.
Freezer
Transfer chicken breasts to a zip-lock bag and keep them for about 3 months.
Reheat
We can reheat the leftover chicken in a pan. You can also reheat the chicken in the oven at 300 degrees F by adding the sauce.
Frequently Asked Questions
Is this seared chicken breast low in carbs?
This pan seared chicken breast has only 1.7 grams of net carbs and 0.4 grams of fiber. This pan seared dish is also rich in protein.
How long does it take to pan sear chicken breasts?
The time to pan sear chicken tenderloins depends on the thickness of the chicken fillets. If they are somewhat thin, they need at least 4-6 minutes per side. If they are thick, they need 6-8 minutes per side, so we can say that at least 4-8 minutes is enough to cook it.
Should we cover the chicken when we are grilling them to prevent them from poaching?
We should avoid covering the pan seared chicken breast because it may start to steam instead.
Can we cook frozen chicken tenderloins in a saucepan?
We should not cook frozen chicken in a pan. Because frozen chicken takes a long time to cook and it also becomes very dry. We should thaw frozen chicken overnight in the refrigerator or in a dish of cold water.
Nutritional Information
Calories: 384 kcal
Fat: 18.4 grams
Protein: 48.8 grams
Total Carbs: 2.1 grams
Net Carbs: 1.7 grams
Fiber: 0.4 grams
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