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Juicy Seared Chicken Breasts with Lemon and Herb Yogurt

This dish features tender chicken breasts that are brined, seasoned, and seared to achieve a crispy exterior while remaining juicy inside. The process involves quick brining, flavorful seasoning, and a perfect sear, finished with a bright squeeze of lemon and a dollop of herb yogurt for added richness and freshness. The final result is a beautifully golden, succulent chicken that looks as good as it tastes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts skinless, boneless
  • 1 quart water for brine
  • 2 tablespoons salt for brine
  • 1 teaspoon sugar optional, for brine
  • 1 teaspoon smoked paprika or chipotle/cayenne for heat
  • to taste salt and pepper
  • 2 tablespoons olive oil good quality
  • 1 lemon lemon for squeezing at the end
  • 1/2 cup herb yogurt for serving
  • 1 teaspoon garlic powder optional, for seasoning

Equipment

  • Cast iron skillet
  • Meat thermometer
  • Tongs
  • Small bowl

Method
 

  1. Mix water, salt, and sugar in a small bowl until dissolved to create a simple brine. Submerge the chicken breasts in the brine and let sit for 15 minutes to keep the meat juicy and tender.
  2. Preheat your cast iron skillet over medium-high heat until it’s hot and starts to shimmer, about 3-4 minutes. Add a splash of olive oil and swirl to coat the bottom.
  3. Remove the chicken from the brine, rinse briefly under cold water, and pat dry with paper towels. Season generously with salt, pepper, smoked paprika, and garlic powder if using.
  4. Place the chicken breasts in the hot skillet. Sear for about 4-5 minutes without moving until the underside develops a deep golden brown crust and releases easily from the pan.
  5. Flip the chicken using tongs, and sear the other side for another 4-5 minutes until the crust is golden and the internal temperature reaches 75°C (165°F).
  6. Check the internal temperature with a meat thermometer inserted into the thickest part of the breast. Once it hits 75°C, remove the chicken from the skillet and let it rest for 5 minutes to redistribute juices.
  7. Squeeze fresh lemon juice over the rested chicken for brightness. Serve slices with a dollop of herby yogurt on the side or drizzled over the top.
  8. Enjoy your juicy, flavorful chicken breasts with your favorite sides or salads for a complete meal.