Crispy on the outside, tender-juicy on the inside, this 20-minute chicken is the ultimate weeknight dish. Pan searing is a wonderful technique that gives you the deliciously crisp crust with hardly any effort. Simply sprinkle cumin, salt and pepper evenly over both sides of the chicken, add to oil-coated skillet over medium-high heat, and cook for just four minutes on each side. Pair with a simple side salad, or slaw, and drizzle with an herbaceous sauce to bring a flavorful meal to the table with ease. And, at just 216 calories per breast, this chicken dish is one healthy alternative you’ll turn back to time and again.
4 (6-oz.) skinless, boneless chicken breasts
1 tablespoon canola oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh flat-leaf parsley leaves (optional)
How to Make It
Place chicken breasts in a single layer between 2 sheets of heavy-duty plastic wrap; pound with a meat mallet or heavy skillet until chicken breasts are about 3/4 inch thick.
Heat oil in a 12-inch skillet over medium-high. Combine cumin, salt, and pepper; sprinkle evenly over both sides of chicken breasts. Add chicken to skillet; cook until done, about 4 minutes per side. Transfer to a cutting board; let stand 5 minutes. Cut across the grain into slices. Garnish with parsley, if desired.
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