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+title = "Pan-seared Chicken Fillet"
+date = 2021-03-07T20:02:00Z
+[extra]
+author ="Yaroslav de la Peña Smirnov <yps[at]yaroslavps.com>"
+website = "https://www.yaroslavps.com/"
+donate = "https://www.yaroslavps.com/donate/"
++++
+
+![Juicy Pan-seared Chicken Fillet](pan-chicken.jpg)
+
+This is a quick and easy recipe to prepare delicious chicken fillets that are
+juicy on the inside, and crisp on the outside.
+
+<!-- more -->
+
+## Ingredients
+
+For this recipe I don't use any exact proportions, it's just a matter of cooking
+it one time to get a sense of what the ideal proportions for you are.
+
+* Chicken fillet(s); I normally use chicken breasts
+* Wheat flour
+* Paprika
+* Garlic powder
+* Herbes de Provence
+* Salt
+* Black pepper
+
+## Instructions
+
+1. Rinse the chicken fillets.
+2. Remove excess moisture from the fillets by patting them with a paper towel.
+3. If the fillets are too thick, cut it in half.
+3. In a small container, pout enough flour and mix in paprika, garlic powder,
+   Provence herbs, salt, and black pepper to your liking.
+4. Add a little cooking oil to the pan and heat it up to medium-high heat.
+5. Coat the fillets by rolling them in the wheat mix.
+6. Once the pan is hot, put the fillets on the pan and sear each side for about
+   5 minutes over medium-high heat.
+7. As a final tip, if your fillet is too thick after all, you can just lower the
+   heat at the end and cook it for about 2-3 more minutes.
+8. And that's it. Winner winner chicken dinner!
+
+
+Originally published at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/)