This pan seared chicken breast uses an even thickness and a gentle finish after browning. Savory Dust goes into a quick lemon-butter pan sauce, keeping the seasoning away from the hottest searing stage.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
2 boneless skinless chicken breasts, 6–8 ounces (170–225 g) each
1 tablespoon (15 ml) neutral oil
1/3 cup (80 ml) low-sodium chicken broth
1 tablespoon (15 g) unsalted butter
1 level teaspoon (5 ml) Savory Desert Dust
1 teaspoon (5 ml) lemon juice
Directions
Even the thickness. Pat chicken dry without rinsing. Place between sheets of food-safe wrapping and gently pound the thick ends to about 3/4 inch. Remove the wrapping and pat dry again. Keep raw chicken and its utensils away from ready-to-eat food.
Sear the first side. Heat oil in a heavy 10- or 12-inch skillet over medium-high heat until shimmering. Add chicken and cook undisturbed for 4–5 minutes, until it releases readily and the underside has browned. Reduce heat if the oil smokes.
Turn and finish gently. Turn, reduce heat to medium-low and cook another 6–10 minutes, until each center reaches 165°F (74°C). If the outside is browning too quickly, add 2 tablespoons of the measured broth and cover briefly. Move safely cooked chicken to a clean plate to rest.
Make the pan sauce. Pour the remaining broth into the pan. Simmer for 1–2 minutes, scraping up golden bits; leave behind any burnt black residue. Reduce heat to low and stir in butter, Savory Dust and lemon juice until the butter melts.
Slice and spoon. After about 5 minutes of resting, slice chicken across the grain. Add its clean resting juices to the sauce and spoon over the slices. Taste the sauce before adding extra salt.
Cooking timing: 12–18 mins + 5 mins resting.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Even thickness reduces the gap between a dry thin end and an undercooked thick center. Gentle taps on the thick end are enough; do not flatten the breast into a paper-thin cutlet.
WHICH PAN WORKS BEST?
A heavy stainless-steel or well-seasoned cast-iron skillet holds heat well. A nonstick skillet can cook the chicken, but will usually leave fewer browned bits for the sauce.
WHY IS THE CHICKEN STICKING?
A wet surface or trying to turn too soon can make it cling to the pan. Pat it dry, preheat the pan with oil and allow the first side to form a crust before gently testing whether it releases.
WHY ADD THE DUST TO THE SAUCE?
The high heat needed for the initial sear can darken the date-based blend quickly. Adding it after the broth lowers the heat exposure and spreads it through the serving sauce.
CAN I USE VERY LARGE CHICKEN BREASTS?
Large breasts should be cut horizontally into smaller cutlets or prepared with a method suited to their thickness. Thin cutlets cook faster than this 3/4-inch method, so begin checking early.
HOW DO I CHECK THE CENTER?
Insert the thermometer from the side into the thickest area so the probe reaches the center. Check each breast and cook to 165°F (74°C) before removing it from the pan.
HOW DO I STORE LEFTOVER CHICKEN?
Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Keep the sauce with the chicken and add a splash of broth when reheating.
Grilled radishes soften in a grill basket while their cut edges pick up color. Finish with lime and Original Dust after cooking so the seasoning stays bright.
