Welcome to March! It’s so hard to believe we’re already into the third month of this year! Wow! Where has the time gone? Just crazy!!….Anyway, I hope you all have been enjoying the themed recipes that I’ve been sharing so far this year! I’d love to hear from you about these recipes! So please feel free to leave me a comment or two!
Since we are into a new month, it’s time to switch things up again and change themes! This month, I will be sharing recipes that can help you get dinner together in short order! Some of them will require a little planning ahead, others can be put together quickly, with little planning! I’m so excited to be sharing recipes that can help you get dinner on the table ‘In Short Order’! 🙂
So, without further ado….This week’s featured recipe is Pan Seared Marinated Chicken Breast! Not only does this recipe create a delicious main course, but it is SO very easy to make!
Pan Seared Marinated Chicken Breast starts with a simple, yet flavorful marinade. I use a liquid measuring cup to make the marinade. That way, I can accurately measure the ingredients, stir it together, then pour over the chicken breasts! This is the ‘plan ahead’ part of this recipe.
To begin, add 1/4 cup of apple cider vinegar to the liquid measuring cup.
Next, add the 1/4 cup of canola oil.
To this, add the soy sauce.
Stir the liquids together briefly. The oil may appear to separate from the other liquids (see above). Don’t worry, though. This i s okay.
Next, add the granulated garlic, onion powder, pepper and salt. Stir ingredients together well.
Then, place chicken breasts in a large seal-able bag or container.
Pour marinade over chicken breasts, making sure all are coated well.
Next, seal and place in the refrigerator to marinate for 6-8 hours. After you get home from a hectic day, there are only a couple of steps left to put Pan Seared Marinated Chicken Breast together. First, pound out each breast to equal thickness using a meat mallet. I like to place a single breast in different seal-able plastic bag to complete this step. I find that doing this reduces the mess that could be created in this process.
For the last step, heat additional oil in a large skillet until a few water droplets sizzles. Place breasts in skillet and sear for 2-3 minutes on each side until they have a nice caramelized color. Then sprinkle each breast with Canadian chicken seasoning, reduce heat and cover skillet with a lid. Cook for an additional 5-6 minutes per side. Chicken should reach an internal temperature of at least 165’F. Check temperature of meat with meat thermometer. Serve Pan Seared Marinated Chicken Breast with your favorite vegetable or salad. Delicious!!
Lisa - Cornfed Creations
Delicious, tender and so easy to make!
8 hrPrep Time
25 minCook Time
8 hr, 25 Total Time
- In a liquid measuring cup, combine apple cider vinegar, canola oil and soy sauce. Stir to combine, and add granulated garlic, onion powder, pepper and salt. Mix well and set aside.
- Add chicken breasts to a seal-able plastic bag or container. Pour marinade over chicken breasts, making sure all are coated.
- Place in refrigerator to marinate for six to eight hours.
- When ready to cook, pound each chicken breast with meat mallet to an equal thickness.
- Heat oil in skillet until water droplets sizzle. Place chicken breasts in skillet and sear each side for approximately 2-3 minutes. Sprinkle each breast with Canadian chicken seasoning. Reduce heat to low and cover skillet with lid. Cook for 5-6 minutes on each side.
- Chicken should no longer be pink and should reach at least 165’f using a meat thermometer.
*Note - I pound each breast separately by placing them in another seal-able plastic bag. This also helps to reduce the mess.
If you enjoy these recipes, be sure to check out my Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.