Pan-seared chicken with warm spices and feta. 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. Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning!

You can easily dredge them in the flour mixture. 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. You can cook Pan-seared chicken with warm spices and feta using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pan-seared chicken with warm spices and feta

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

Pan-seared chicken is chicken that either begins or is fully cooked on the stove-top in a pan. 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. Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come The feta brine in the meatballs keeps them wonderfully moist and tender. I had trouble finding harissa paste until I finally found it at Trader Joe's.

Pan-seared chicken with warm spices and feta instructions

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..
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..
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..

How to cook Pan-Seared Chicken Breast with Feta and Mint. In a bowl, mix together flour, salt, and pepper. Flip chicken over and sear meat until slightly golden. Served with chicken and a ginger cream sauce you'll want to slather on everything, this is reimagined food at its best. Place a medium non-stick pan over medium-high heat.