Ingredient
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, sliced
- 3 cloves garlic, minced
Instruction
- Prepare the chicken – Pat the chicken breasts dry with paper towels. In a shallow dish, combine the flour, salt, black pepper, and paprika. Dredge each chicken breast in the seasoned flour, shaking off excess.
- Sear the chicken – Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
- Cook the aromatics – In the same skillet, reduce heat to medium. Add the butter and let it melt. Stir in the sliced onion and cook until softened and lightly golden, about 5 minutes. Add the garlic and cook for another 1 minute until fragrant.
- Combine and finish – Return the chicken to the skillet, nestling it into the onions and garlic. Cook for 3–5 more minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Serve – Spoon the onion-garlic mixture over the chicken and serve warm with your favorite sides, such as mashed potatoes, rice, or steamed vegetables.
If you’d like, I can also give this a crispy fried twist instead of just pan-searing. That would make the chicken even crunchier. Would you like me to do that?