THE RECIPE JOURNAL · Main Course
Pan-Seared Chicken Steak
This recipe is perfect for a quick and tasty meal that feels like a treat. With simple ingredients and a crispy, golden exterior, it's sure to become a favorite in your dinner rotation.
FROM THE KITCHEN • Pan-Seared Chicken Steak
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
RECIPE VIDEO
Watch how it's made
01
Step 1
Cut the chicken breast in half and toss it with the spices, soy sauce, vinegar, and ketchup. Mix everything well to coat the chicken.
02
Step 2
Let it marinate for about 2 hours to soak up all the flavors.
03
Step 3
Heat some oil in a pan and cook the chicken until it’s nice and golden brown on both sides.
04
Step 4
In the same pan, add a bit more oil and sauté the vegetables for 3-4 minutes until they start to soften.
05
Step 5
Sprinkle in some salt, add the tomatoes, and cook for another 3-4 minutes. Then, turn off the heat and set the veggies aside.
06
Step 6
Add a little more oil to the pan, toss in the chopped garlic, and cook for 2-3 minutes until fragrant. Stir in the flour and cook it briefly.
07
Step 7
Slowly add the milk while stirring to make a smooth sauce, then season with salt, pepper, and chili flakes. Mix everything well.
08
Step 8
Serve the chicken with the sautéed veggies and drizzle the white sauce on top. Enjoy!
Why you’ll love it
This dish is quick to prepare and delivers a juicy, flavorful result every time. The searing process creates a delicious crust while keeping the inside tender and moist. It’s perfect for a simple weeknight dinner or a special occasion.
How to serve
Serve with a fresh side salad or steamed vegetables for a light meal. Mashed potatoes or rice also pair well to soak up any pan juices. A squeeze of lemon or a drizzle of herb butter adds a nice finishing touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid drying out the meat. For longer storage, freeze in a sealed bag and thaw overnight in the fridge before reheating.
