Pan Seared Chicken is a perfect week night dinner with a bit of flair and sophistication, but no fuss. The Rosemary adds the flair and the aroma, the French Green Peas and Potato Galette sides add the sophistication with a casual tone.

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  • Course Dinner
  • Cuisine American
  • Keyword 30 Minute Meal, 5 Ingredients or Less, Cook Top Dinner, Delicious, Fast, Pan Seared, Simple, Spring, Tasty, Week Night Dinner
Servings Prep Time Cook Time
4 people 10 minutes 10 minutes
Passive Time Total Time
20 minutes
Servings Prep Time Cook Time
4 people 10 minutes 10 minutes
Passive Time Total Time
20 minutes
Degree of Difficulty
Easy
Ingredients
  • 2 chicken breasts skinned and boned and sliced into two portions per chicken breast
  • 2 slices bacon cut into 1" pieces
  • 1 sprig fresh rosemary chopped
  • kosher salt and freshly ground black pepper
  • 1 recipe French Green Peas
  • 1 recipe Potato Gallete
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Cut each chicken breast in half length wise.
  3. Chop sprig of rosemary.
  4. Place chicken breast on parchment paper, season with salt and pepper, sprinkle with the chopped rosemary, cover with a second sheet of parchment paper and, using a rolling pin, flatten a bit, especially at the bigger end.
  5. Spray a non-stick medium frying pan with vegetable and heat over medium high heat.
  6. Add chicken pieces, do not overlap, and cook for 3-4 minutes, then turn, add the chopped bacon to the pan.
  7. Cook for another 3-4 minutes on the second side, then turn again on each side for another 2-3 minutes per side until the chicken is a nice golden color.

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