Tenderized Chicken Breast
Juicy, tenderized chicken breast seasoned with simple spices and pan-seared to perfection. A quick, flavorful meal perfect for busy weeknights.
Equipment
- Meat Mallet
- Skillet
- Meat Thermometer
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- fresh rosemary or thyme optional, for garnish
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch thick using a meat mallet.
- Rub the chicken with olive oil and season both sides with salt, pepper, garlic powder, and onion powder.
- Heat a skillet over medium-high heat and add a little olive oil if needed.
- Cook the chicken for 4-5 minutes on the first side without moving it.
- Flip and cook another 4-5 minutes until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing and serving. Garnish with fresh herbs if desired.
Notes
Store cooked chicken in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat gently with a splash of broth or water to retain moisture.