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Everyday Dishes

Pan-Seared Chicken Breast Steak

4 servings
Czech Finishing in the Oven, Searing

This pan-seared chicken breast steak is irresistible. Surprisingly, it is very easy, and you need only a few ingredients, It will make you realize that there is no need for processed seasonings in the kitchen.

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Tom the Chef Tom the Chef Founder
January 19, 2024
  • 30 min.
  • 60 min.
  • 1/5
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Ingredients:

Main Ingredients:

Final touch:

  • salt - ideally freshly ground
  • pepper - ideally freshly ground
  • Optionally: 4 TSP of herb butter (store-bought or recipe here, will be placed on the chicken right before serving to provide an even more buttery flavor as well as a nice visual effect)

Tools:

Recipes

Best served with:

Creamy Mashed Potatoes
Bacon-Wrapped Beans
Side Salad

Directions:

1. Meat preparation:

1.1.

Make sure that the meat is properly rinsed under cold water and that the unwanted parts are removed.

1.2.

Do not pound the meat – it will be prepared whole; just place it on a plate.

1.3.

Pour and sprinkle these ingredients on both sides of each steak (each steak side should have about 1/8 of the ingredients shown; adjust if needed):

1.3.1.

Squeeze lemon.

1.3.2.

Pour Extra Virgin Olive Oil.

1.3.3.

Grate garlic directly on the steak and spread it with your fingers or a silicone brush.

1.3.4.

Generously salt and pepper (especially be very generous with salt – it will help develop the right flavor).

1.4.

Briefly spread all in ingredients for even better distribution on the meat using silicone brush.

1.5.

Cover with a plastic wrap and marinate at room temperature for about 30 minutes (or overnight in the refrigerator with the last 30 – 60 minutes at room temperature).

Tom the Chef Tom the Chef Founder
Kitchen Guide

Meat & Fish Preparation

October 18, 2023

Correct preparation of meat and fish should be regular step for any cook. Basically, preparation starts with a thorough rinsing followed by the removal of unwanted parts to the portioning of the meat and fish (the exception to these rules would be ground meat). The major focus of this section is to explain the basic methods on already cut portions.

Read More

2. Pan sear with finishing in the oven:

2.1.

Set oven to preheat at 350°F.

2.2.

Preheat a fry pan on high heat with 2 TBSP of frying oil.

2.3.

Briefly sear to reach a nice sear (about 1 – 2 minutes on each side).

2.4.

Pour the liquid from the marinade over, add 2 slices of butter on each steak and place to finish into a preheated oven until the meat is fully cooked (about 7 – 9 minutes). *

2.5.

In the middle of finishing in the oven, turn the meat and pour the juices from the pan over.

3. Resting & serving:

3.1. When chicken breasts are done, remove them from the oven and let them rest on a cutting board for about 2 minutes before serving or/and cutting.

Note:
During this time, the meat will slightly decrease in temperature and nicely lock most of the juices inside – this is part of the process of making the meat moist and tender.

3.2.

Optionally, slice each breast for serving (based on your personal preferences).

3.3.

Place on a plate and sprinkle with salt and pepper and optionally place herb butter on each breast. Then pour a few pan juices over.

3.4.

Serve with creamy mashed potatoes, or a small salad.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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