Hot Seared Chicken

Here’s a low-fat, low-cholesterol and low-calorie chicken dish that’s quick & easy to whip up during the week.

Recipe courtesy of Betty Crocker


  • 4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
  • 1 tbsp lime juice
  • 1 1/2 tsp blackened seasoning mix or jerk seasoning (dry)
  • 1/8 tsp ground cumin
  • 2 tsp butter or margarine
  • 1/4 cup water


  1. Remove fat from chicken.
  2. Mix 1 1/2 tsp of lime juice, seasoning mixture and cumin.
  3. Rub mixture evenly over both sides of chicken.
  4. Spray 10 inch nonstick skillet with cooking spray & heat over medium-high heat.
  5. Melt butter/margarine in skillet.
  6. Cook chicken in butter/margarine about 8 minutes, turning once, until chicken is no longer pink when center of thickest pieces are cut.
  7. Remove chicken from skillet; keep warm.
  8. Add remaining 1 1/2 tsp lime juice and the water to drippings in skillet.
  9. Heat to boiling. Boil & stir about 45 seconds or until liquid is reduced to about 2 tbsp.
  10. Spoon sauce over chicken.

Published by Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)

2 thoughts on “Hot Seared Chicken

  1. I love this healthy chicken dish. It’s not only sounds nutritious but also look really easy and simple to make. Thanks for the recipe.

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