Easy Pan Seared Chicken

This Easy Pan Seared Chicken recipe has lots of flavour, but uses simple seasoning and takes only 15 minutes total cooking time.

5 from 1 vote

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Course: Dinner, Main Course

Keyword: Chicken, Chicken breast, Chicken Schnitzel, Easy Chicken Dinner, Easy Chicken Recipe, Easy Chicken Schnitzel, Pan Seared Chicken, Polenta

Total Time: 30

Servings:

Slice chicken breasts into thin schnitzels, 1 cm thick.
600 g chicken breast
Add flour, Italian seasoning and Massel chicken stock powder to a bowl. Toss chicken to coat.
1 tablespoon plain flour, 1 teaspoon Italian seasoning, 1 teaspoon chicken stock powder, 600 g chicken breast
Add olive oil to a frying pan or skillet on medium-high heat. Cook chicken for 4 mins each side, or until golden brown, and no longer than 10 mins. Meanwhile continue to the next step.
2 tablespoon olive oil
Add polenta, water and milk to a small saucepan over medium heat, whisking every so often until it has thickened. Meanwhile, continue to the next step.
1 cup instant polenta, 3 cup water, 1 cup milk
Place another pan over medium heat, add frozen baby spinach and chicken stock, and stir to defrost. Once defrosted and just about to serve, add baby peas, stir then take off the heat (this is so they'll stay green).
250 g chopped spinach, ¼ cup chicken stock, 2 cup frozen baby peas
Remove chicken from the pan to rest. Add vinegar and chicken stock and simmer on high, reducing by half (about 4 mins), stirring occasionally. Once reduced, remove from heat then add butter and gently stir to emulsify.
1 tablespoon white wine vinegar, 1 cup chicken stock, 40 g butter
Slice chicken into fingers for kids, and in half down the middle for adults. Serve polenta with green veggies, chicken breast and pan sauce.