Crisp Pan-Seared Seasoned Chicken Fillets

A quick and simple weeknight main dish featuring chicken breast fillets coated in a seasoned flour mixture of garlic, paprika, and Herbes de Provence. Pan-seared to golden perfection, these fillets stay tender and juicy on the inside with a delicately crisp exterior.

Ingredients

• 4 skinless, boneless chicken breasts (cut into fillets)
• 1/2 cup wheat flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp Herbes de Provence
• 1 tbsp cooking oil
• Salt and black pepper to taste

Directions

1. Rinse the chicken breast fillets under cold water and pat them thoroughly dry with paper towels to ensure a crisp sear.
2. Slice thick chicken breasts horizontally in half to create even, thinner cutlets if needed.
3. In a shallow bowl or container, combine the wheat flour, paprika, garlic powder, Herbes de Provence, salt, and black pepper to taste.
4. Heat a tablespoon of cooking oil in a skillet over medium-high heat until shimmering.
5. Dredge each chicken fillet in the seasoned flour mixture, pressing gently to coat both sides evenly, and shake off any excess.
6. Place the coated fillets into the hot skillet in a single layer and sear for about 5 minutes without moving them until a golden crust forms.
7. Flip the fillets and sear the other side for another 5 minutes over medium-high heat.
8. If the fillets are particularly thick, lower the heat to medium-low and cook for an additional 2 to 3 minutes until fully cooked through.
9. Transfer to a platter and serve hot.