Healthy Pan Seared Chicken Breast
- cook TIME 22 mins
- prep TIME 10 mins
- total TIME 32 mins
Ingredients (16)
- 28 oz skinless boneless chicken breast
- 16 oz asparagus sliced
- 8 oz cremini mushrooms brown, medium-sliced
- 5 oz carrot
- 4 oz onion sliced
- 0.5 oz grated parmesan cheese
- 2 3/4 tbsp unsalted butter
- 3 tbsp olive oil divided
- 1/2 tsp salt divided
- 1/4 tsp black pepper divided
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 1 tsp garlic chopped
- 1/2 tsp Italian Seasoning
- 2 tbsp parsley fresh
INSTRUCTIONS
Using a sharp knife, make vertical incisions along the surface of the chicken breast.
In a small bowl, mix 1/4 tsp oregano, 1/8 tsp pepper, 1/4 tsp salt, 1/4 tsp paprika, and 1/4 tsp garlic powder. Then, add in 1 tbsp olive oil.
Marinate chicken breasts with the spice-oil mixture.
Heat a non-stick skillet over medium heat and add in 1 tbsp olive oil.
Add in 28 oz chicken breasts and sauté on both sides for about 8 minutes until they turn golden brown. Remove from the heat.
Clean the pan before heating it again over medium heat. Add 1 tbsp olive oil. Stir-fry 8 oz mushrooms for 2 minutes until golden brown.
Add in 1 tbsp chopped garlic, 4 oz onions, and 5 oz carrots. Stir fry for 2 minutes before adding 16 oz asparagus.
Season with the remaining 1/4 tsp salt, 1/8 tsp pepper, and 1/2 tsp Italian seasoning. Finally, add 2 3/4 tbsp butter to the vegetables, cook for about 6 minutes, and then turn off the heat.
Sprinkle 0.5 oz parmesan cheese and 2 tbsp parsley, and serve.