Juicy Pan-Seared Chicken Steak Recipe

Why You’ll Love This this Juicy Pan-Seared Chicken Steak

This tender, golden chicken steak comes together with just a handful of pantry staples and a little patience while it marinates.

The combination of soy sauce, honey, and spices creates this amazing savory-sweet crust that’ll have you wondering why you ever bothered with expensive steakhouse visits.

Plus, since you’re cooking it in a regular pan on your stovetop, you don’t need any fancy equipment or grilling skills to pull off restaurant-quality results.

Ingredients List

You’ll need just a few simple ingredients to create this mouthwatering chicken steak that’s going to make your kitchen smell absolutely incredible.

• 500 g chicken breasts, skinless and boneless (cut them)
• 1 tablespoon soya sauce
• 1 teaspoon mustard powder
• 1 teaspoon white pepper powder
• 1 teaspoon crushed black pepper
• 1 tablespoon white vinegar
• Salt
• 1 teaspoon honey
• 1 tablespoon oil

Here are some healthy considerations about these ingredients that make this recipe pretty guilt-free:

• Skinless chicken breast is lean protein that won’t weigh you down, though it can dry out if you’re not careful with the cooking
• The marinade ingredients like vinegar and spices add tons of flavor without extra calories, which is always a win
• You’re only using one tablespoon of oil total, so you’re not drowning your chicken in unnecessary fats
• The honey adds just a touch of sweetness without going overboard on sugar – we’re talking one measly teaspoon here
• White pepper is gentler on your stomach than black pepper if you’re sensitive to spice, though you’ve got both going on in this recipe

Step by Step Directions

This simple pan-seared method transforms ordinary chicken breasts into restaurant-quality steaks through proper marination and controlled heat cooking.

• Combine all marinade ingredients (soya sauce, mustard powder, white pepper powder, crushed black pepper, white vinegar, salt, honey, and oil) with the cut chicken breasts.
• Marinate the chicken for 2 hours to allow flavors to penetrate the meat.
• Heat a heavy pan with oil over medium heat until properly warmed.
• Place 2 chicken steaks in the pan and cook over slow flame initially.
• Flip to cook the other side of the chicken, maintaining slow heat.
• Continue cooking until both sides turn golden brown in color.
• Increase heat to high flame for final searing.
• Add a small amount of oil and water to the pan to finish cooking.
• Remove from heat when chicken is fully cooked through and serve immediately.
• Use a sharp professional chef knife to slice the finished chicken steaks against the grain for optimal tenderness and presentation.

Substitutions and Variations

Protein Swaps That Actually Work

• Turkey breast works beautifully here, though it might need an extra few minutes since turkey can be a bit more stubborn about cooking through.
• Pork tenderloin makes a fantastic substitute if you’re feeling daring, just slice it a bit thicker so it doesn’t turn into leather.
• For my vegetarian friends who still read chicken recipes (we see you), thick portobello mushroom caps soak up this marinade like nobody’s business.

Marinade Mix-Ups

• No mustard powder hanging around your spice rack? Regular Dijon mustard works fine, just use about half a teaspoon since it’s more potent.
• Swap the white vinegar for apple cider vinegar if that’s what you’ve got – honestly, the chicken won’t know the difference.
• Brown sugar can pinch-hit for honey, though you might want to add just a tiny splash more liquid to help it dissolve.

Heat Level Challenges

• Want some kick? A pinch of cayenne pepper or red pepper flakes transforms this into something with actual personality.
• Garlic powder never hurt anyone – add a teaspoon if you’re one of those people who thinks garlic makes everything better (you’re not wrong).

Cooking Method Tweaks

• If your stove runs hot and you’re worried about burning everything, start with even lower heat and just be patient.
• No heavy pan? A regular skillet works, just keep a closer eye on things since the heat won’t distribute as evenly.

Additional Things to Serve With This Dish

This chicken steak is basically begging for some good company on the plate, and trust me, it’s not picky about who shows up to the party.

The Carb Squad****

• Mashed potatoes are the obvious choice here, especially if you make them with way too much butter like any reasonable person would.
• Rice pilaf soaks up those pan juices like a champ, and you can make it fancy by throwing in some herbs you forgot you’d in the fridge.
• Roasted baby potatoes with rosemary give you that crispy-outside, fluffy-inside situation that makes everything feel more elegant than it actually is.

Veggie Sidekicks

• Steamed broccoli might sound boring, but when you drizzle those pan drippings over it, suddenly it’s not your childhood nemesis anymore.
• Sautéed green beans with almonds add some crunch and make you feel like you’re eating at a restaurant that uses cloth napkins.
• Roasted carrots bring a little sweetness to balance out all that savory goodness.

The Invigorating Factor****

• A simple garden salad with vinaigrette cuts through the richness and makes you feel slightly less guilty about that second helping.
• Cucumber salad with dill is surprisingly invigorating and takes about three minutes to throw together.
• Coleslaw adds that satisfying crunch factor, plus it’s one of those sides that somehow tastes better the next day.

Cooking Tips & Tricks (Chef’s Notes)

Look, I’ve made enough chicken disasters to know what separates the pros from the “well, at least the smoke alarm works” crowd.

The Game-Changers

• Don’t skip the marinating time because impatient chicken is tough chicken, and nobody wants to gnaw their way through dinner like a caveman.
• Room temperature chicken cooks way more evenly than cold chicken straight from the fridge, so pull it out about 20 minutes before you start cooking.
• That heavy pan isn’t just a suggestion – thin pans create hot spots that’ll give you chicken that’s burnt on one side and still clucking on the other.
• When you flip the chicken and it sticks to the pan, it’s not ready to flip yet, so resist the urge to poke and prod like you’re performing surgery.
• The high flame finish at the end isn’t about showing off, it’s about getting that golden crust that makes people think you actually know what you’re doing in the kitchen.
• Adding a splash of water helps steam the chicken just enough to keep it from turning into expensive shoe leather.
• Let the chicken rest for a few minutes after cooking because cutting into it immediately sends all those beautiful juices running across your cutting board instead of staying where they belong.

Nutritional Facts

This chicken steak recipe delivers a solid protein punch while keeping things relatively light on calories and carbs.

Per Serving (assuming 2 servings)

• Calories: 280-320
• Protein: 52-55g
• Carbohydrates: 3-4g
• Fat: 8-10g
• Saturated Fat: 2-3g
• Cholesterol: 145mg
• Sodium: 650-800mg (varies with salt amount)
• Fiber: 0g
• Sugar: 2-3g (from honey)
• Iron: 1.2mg
• Potassium: 580mg
• Vitamin B6: 1.8mg
• Niacin: 15mg
• Phosphorus: 420mg

Key Nutritional Highlights:

• High in lean protein for muscle building and repair
• Low in carbohydrates, making it keto-friendly
• Good source of B vitamins for energy metabolism
• Contains essential amino acids
• Relatively low in saturated fat
• No trans fats
• Gluten-free when using tamari instead of regular soy sauce

Fun “Did You Know?”

Beyond those impressive nutritional numbers, chicken steaks hide some fascinating secrets that’ll make you appreciate this dish even more.

Did you know chicken breast contains all nine essential amino acids your body can’t produce on its own? That’s why it’s considered a complete protein!

Here’s something cool: marinating chicken for just 30 minutes can reduce harmful compounds by up to 88% when cooking at high heat.

The white and dark meat difference comes from muscle fiber types – breast meat has fast-twitch fibers for quick bursts, while thighs have slow-twitch fibers for endurance.

Pretty amazing, right?