Pan Seared Airline Breast Recipe

Name: Pan Seared Airline Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 full chicken breasts, (ribs removed and wing intact); 1/2 teaspoon paprika; 1/2 teaspoon granulated garlic; 1 teaspoon salt; 1 teaspoon freshly cracked black pepper; 1 1/2 tablespoons olive oil; 1 cup julienned yellow onion; 1 cup trimmed julienned leeks; 2 tablespoons roughly chopped garlic; 1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice; 1/2 cup white wine; Pinch freshly chopped thyme leaves; 2 tablespoons butter

Servings: persons

4 full chicken breasts, (ribs removed and wing intact)
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 1/2 tablespoons olive oil
1 cup julienned yellow onion
1 cup trimmed julienned leeks
2 tablespoons roughly chopped garlic
1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice
1/2 cup white wine
Pinch freshly chopped thyme leaves
2 tablespoons butter

1
Preheat oven to 350 degrees F.
2
Rinse and pat dry the chicken.
3
Preheat a heavy-bottomed skillet over medium heat.
4
Combine paprika, granulated garlic, salt and pepper, in a small bowl.
5
Rub seasoning mix all over the chicken.
6
When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side.
7
Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.
8
To the pan you used to sear the chicken, add in the onions and leeks.
9
Saute for 4 to 5 minutes or until lightly caramelized.
10
Add garlic and olives and olive juice.
11
Saute for 2 minutes more, then deglaze the pan with white wine.
12
Reduce wine by half.
13
Finish sauce by stirring in thyme and butter.
14
Adjust seasoning, if necessary, and keep warm.
15
When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture.
16
Pour over chicken and serve immediately.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 full chicken breasts, (ribs removed and wing intact), 1/2 teaspoon paprika, 1/2 teaspoon granulated garlic, 1 teaspoon salt, and more.

Yes, Pan Seared Airline Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Airline Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions