If you’re dreaming of chicken that’s beautifully golden on the outside, irresistibly juicy inside, and bursting with simple, satisfying flavors, then this Pan Seared Chicken Breast Recipe is about to become your new weeknight hero. In just about 15 minutes, you’ll have a main dish that delivers restaurant-worthy results with zero fuss. Whether you’re aiming for a cozy dinner or impressing guests, this method is so reliable you’ll find yourself returning to it again and again. The combination of a crisp crust, aromatic spices, and that luscious final drizzle of butter proves that the best meals are often born from the simplest recipes.
Ingredients You’ll Need
This handful of pantry staples transforms humble chicken into a sensation! Each ingredient plays a crucial role in making this dish juicy, golden, and brimming with flavor—don’t overlook the finishing touches that truly set this Pan Seared Chicken Breast Recipe apart.
- Chicken Breasts: Go for boneless, skinless to ensure quick, even cooking and to let those seasonings shine.
- Olive Oil: Provides the perfect base for searing, giving your chicken that crave-worthy golden crust.
- Butter: Added just at the end, it boosts flavor and makes the pan juices incredibly rich for spooning over the chicken.
- Garlic Powder: Infuses each bite with a mellow depth that complements the sear perfectly.
- Onion Powder: Adds a touch of sweetness and brings out the savory notes in the chicken.
- Paprika: Delivers gentle warmth and a lovely sun-kissed hue to the crust.
- Salt and Pepper: Simple, essential, and makes every other flavor pop.
- Fresh Thyme or Rosemary (optional): A sprinkle of herbs elevates presentation and adds an aromatic finish.
- Lemon Wedges (optional): A squeeze right before serving brightens and balances the richness.
How to Make Pan Seared Chicken Breast Recipe
Step 1: Prep the Chicken
Start by patting your chicken breasts dry with paper towels—this is the secret to a truly golden sear! If your chicken breasts are uneven in thickness, lay them between sheets of parchment and use a rolling pin or meat mallet to gently pound them to an even thickness. This little bit of prep ensures your chicken will cook evenly and stay juicy from edge to edge.
Step 2: Season Generously
In a small bowl, mix together your garlic powder, onion powder, paprika, salt, and pepper. Give your chicken breasts a generous, even coating on both sides. Don’t hesitate to use your hands here—it helps the spices stick and ensures every bite is equally flavorful. The aroma already hints at the deliciousness to come!
Step 3: Sear to Perfection
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Place the chicken breasts in the hot pan (you should hear an appetizing sizzle!) and resist the urge to move them for 5 to 6 minutes—this undisturbed sear is what builds up that gorgeous, caramelized crust. When they naturally release from the pan and have a deep golden color, it’s time to flip.
Step 4: Add Butter & Finish Cooking
Once flipped, reduce the heat to medium and add the butter to the pan. As it melts, tilt the skillet just slightly and use a spoon to baste the chicken with the buttery pan juices. This step bathes the chicken with flavor and keeps it extra moist. Cook for another 5 to 6 minutes, or until the thickest part of the chicken registers 165°F (74°C) with an instant-read thermometer.
Step 5: Rest & Slice
Remove the chicken breasts from the skillet and let them rest on a plate for 5 minutes before slicing. This short pause helps the juices settle, so when you cut into your Pan Seared Chicken Breast Recipe, every slice is succulently tender and never dry.
How to Serve Pan Seared Chicken Breast Recipe
Garnishes
The finishing touches make all the difference for both flavor and presentation. A few sprigs of fresh thyme or rosemary lend a garden-fresh aroma, while a quick squeeze of lemon right before serving brings a welcome pop of brightness that balances the richness of the seared chicken.
Side Dishes
This dish is so versatile—it loves company! Serve your Pan Seared Chicken Breast Recipe with creamy mashed potatoes, garlicky rice, or a crisp green salad. For a lighter touch, roasted veggies or a simple sautéed spinach also pair beautifully and soak up any extra pan juices.
Creative Ways to Present
Slicing the chicken on a slight diagonal and fanning out the pieces over your chosen side dish instantly elevates the plate. Drizzle with any remaining pan juices and a sprinkle of fresh herbs, then add a wedge of lemon for your guests to squeeze at the table. If you want to get fancy, deglaze the pan with a splash of white wine or chicken broth and simmer for a quick pan sauce.
Make Ahead and Storage
Storing Leftovers
Store any remaining chicken in an airtight container in the refrigerator for up to three days. Keep leftover pan juices, if you have any, to drizzle over the chicken when reheating—they’re like liquid gold for flavor and moisture!
Freezing
If you want to save this Pan Seared Chicken Breast Recipe for a future meal, simply wrap the cooked, cooled chicken breasts tightly in plastic wrap and foil, or place them in a freezer-safe zip-top bag. They’ll keep well for up to two months. Be sure to thaw in the refrigerator before reheating for best texture.
Reheating
To keep your chicken juicy, reheat gently in a covered skillet over low heat with a splash of water or chicken broth. You can also use the microwave in short bursts, but covering the chicken and adding a bit of liquid helps retain its moisture and tenderness.
FAQs
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—once the thickest part of the breast hits 165°F (74°C), it’s done! You’ll also notice the juices run clear and the meat feels firm to the touch.
Can I use chicken thighs instead of breasts?
Absolutely! You can follow the same steps for boneless, skinless thighs, just adjust the cooking time as thighs are a bit fattier and may take a few extra minutes to cook through.
What if I don’t have garlic powder or onion powder?
No problem—try swapping in a sprinkle of Italian seasoning, dried herbs, or even a dash of chili powder for a different flavor twist. The Pan Seared Chicken Breast Recipe is super adaptable!
Do I need to marinate the chicken beforehand?
Not at all! The quick seasoning blend and flavorful pan sear do all the heavy lifting. If you want even more flavor, you can season the chicken up to a few hours in advance and let it chill in the fridge.
Can I double this recipe for more people?
Definitely! Just make sure not to overcrowd your skillet—work in batches if needed to ensure each chicken breast gets that beautiful sear. The Pan Seared Chicken Breast Recipe scales wonderfully for guests or meal prep.
Final Thoughts
This Pan Seared Chicken Breast Recipe is the sort of reliable, delicious main that every home cook should have in their back pocket. It’s fast enough for busy nights, yet impressive enough to serve to friends, all with minimal ingredients and maximum flavor. Give it a try and you’ll see just how easy and rewarding homemade seared chicken can be!
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Pan Seared Chicken Breast Recipe
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make perfectly juicy and flavorful pan-seared chicken breasts with this easy recipe. Searing the chicken in a skillet creates a beautiful golden crust while keeping the meat tender and moist inside. A simple yet delicious dish that’s perfect for a quick weeknight dinner.
Ingredients
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh thyme or rosemary for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and pound to an even thickness if needed.
- Season the Chicken: Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes on each side until golden brown.
- Finish Cooking: Reduce heat to medium, add butter, and spoon it over the chicken as it finishes cooking for another 5–6 minutes or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove from heat, let the chicken rest for 5 minutes, then slice. Garnish with fresh herbs and lemon wedges if desired.
Notes
- For extra flavor, deglaze the pan with a splash of chicken broth or white wine after searing and simmer briefly to create a quick sauce.
- Serve with mashed potatoes, rice, or a crisp salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 0g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 105mg
