Smoky Pan-Seared Chicken Breasts

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Smoky Pan-Seared Chicken BreastsRecipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Serves 4 (serving size: 1 chicken breast)


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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)


Active: 8 Minutes
Total: 20 Minutes

1. 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.

2. 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.

Created date

August 2016

Nutritional Information

Calories 216
Fat 7.5 g
Satfat 1.4 g
Monofat 3.6 g
Polyfat 1.8 g
Protein 34 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 94 mg
Iron 1 mg
Sodium 323 mg
Calcium 21 mg
Sugars 0 g