I used a very classic smoky seasoning for the chicken breasts in the recipe below, but there are so many other delicious options. Here are some other ways you can season your pan-seared chicken breasts:
- Lemon Pepper Seasoning
- Cajun Seasoning
- Taco Seasoning
- Montreal Steak Seasoning
- Italian Seasoning
- Garlic Herb Seasoning
- Garam Masala
- Tajín
- Greek Seasoning
- 2 tsp steak seasoning ($0.20)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp sweet paprika ($0.05)
- 2 boneless, skinless chicken breasts (1.3 lbs. total) ($6.79)
- 1 Tbsp cooking oil ($0.08)
- 1 Tbsp butter (optional) ($0.10)
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Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
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Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
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Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
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For extra luscious chicken, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat in the melted butter.
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Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.
