When it comes to elevating weeknight dinners with fuss-free confidence, this Pan Seared Chicken Breast Recipe is my secret weapon. Juicy, golden, boldly seasoned, and unbelievably simple, this dish brings restaurant-style results right to your kitchen table. Whether you’re meal prepping, cooking for two, or dazzling guests, this recipe guarantees beautifully caramelized chicken every single time – and trust me, it’ll become a staple you crave.
Ingredients You’ll Need
One of the best things about this Pan Seared Chicken Breast Recipe is how a handful of pantry favorites can deliver such flavor-packed results. Each ingredient is chosen for a reason; they layer on taste, bring juiciness, or add that irresistible color that makes your mouth water even before the first bite.
- Chicken breasts: Go for boneless, skinless chicken breasts for fast, even cooking and lean, protein-rich results every time.
- Olive oil: Helps the chicken develop a gorgeous sear and infuses subtle fruity notes.
- Butter: Adds luxurious flavor and helps achieve a beautiful golden-brown crust.
- Salt: Essential for seasoning the meat throughout and enhancing all other flavors.
- Black pepper: Provides gentle heat and a touch of sharpness.
- Garlic powder: Delivers deep, aromatic flavor in every bite.
- Paprika: Offers a lovely color and smoky-sweet undertones that make this chicken shine.
- Dried thyme or Italian seasoning: Lends herby complexity and a hint of earthiness.
- Lemon wedges & parsley (optional): Brightens up the finished dish with fresh, zesty personality.
How to Make Pan Seared Chicken Breast Recipe
Step 1: Prep the Chicken
Begin by patting your chicken breasts completely dry with paper towels. This single step is crucial for the perfect sear, as moisture on the surface will prevent golden crust development. If your chicken breasts are uneven in thickness, place them between two sheets of plastic wrap or parchment paper and gently pound until even. This ensures uniform cooking and prevents dryness.
Step 2: Mix and Apply the Seasoning
In a small bowl, combine the salt, black pepper, garlic powder, paprika, and dried thyme (or Italian seasoning). Rub this savory blend generously over both sides of the chicken breasts. Every bit of seasoning will contribute to that craveable flavor — don’t be shy about pressing it in!
Step 3: Sear the Chicken
Heat the olive oil and butter together in a large skillet set over medium-high heat. Once the butter has melted and the pan is shimmering, gently lay in the seasoned chicken breasts. Let them sizzle undisturbed for 5 to 7 minutes until a deep golden crust forms. Resist the urge to poke or move the chicken too early — that’s how you get a beautiful sear that locks in juices.
Step 4: Finish Cooking
Flip the chicken breasts and continue cooking for another 5 to 7 minutes. You’re looking for an internal temperature of 165°F (74°C) at the thickest point. If you’re unsure, a quick check with a meat thermometer is your best friend for moist, perfectly safe results.
Step 5: Rest and Serve
Transfer the chicken to a plate or cutting board and let it rest for at least 5 minutes. This resting time allows the juices to redistribute, ensuring every bite of your Pan Seared Chicken Breast Recipe is succulent. Slice and serve with a squeeze of lemon and some fresh parsley if you’re feeling a little extra.
How to Serve Pan Seared Chicken Breast Recipe
Garnishes
A good garnish works wonders here — think a generous squeeze of fresh lemon for brightness or a shower of chopped parsley for fresh, herby flair. Even a sprinkle of flaky sea salt right before serving adds a tiny bit of magic and crunch.
Side Dishes
This Pan Seared Chicken Breast Recipe is versatile enough to pair with almost anything. For a hearty dinner, it’s wonderful alongside roasted veggies, creamy mashed potatoes, steamed green beans, or a crisp garden salad. If you’re going lighter, tuck it over herbed rice or a quinoa bowl for a nourishing meal.
Creative Ways to Present
If you want to jazz things up, thinly slice the chicken and layer it over pasta tossed in olive oil and parmesan, or pile onto a toasted bun with arugula and dijon aioli for a winning sandwich. For lunchboxes, slice and wrap in tortillas with colorful slaw or vegetables – tasty, portable, and never boring.
Make Ahead and Storage
Storing Leftovers
Allow any leftover chicken to cool to room temperature, then tuck it into an airtight container. Store in the refrigerator for up to 3 days. The seasoning seems to deepen overnight, making leftovers just as tempting!
Freezing
If you end up with extra, pop the chicken breasts (whole or sliced) into a freezer-safe bag or container. They freeze well for up to 2 months. For best results, wrap individually to make thawing and reheating super convenient for future meals.
Reheating
Reheat gently so the chicken doesn’t dry out. I like to warm slices in a covered skillet over low heat with a splash of broth or water, or use the microwave at half power in short bursts. Adding a fresh squeeze of lemon or a dab of butter helps revive the flavors and juiciness.
FAQs
Can I use chicken thighs for this Pan Seared Chicken Breast Recipe?
Absolutely! While this recipe is written for chicken breasts, boneless, skinless chicken thighs work beautifully. Just keep in mind thighs may require an extra couple of minutes per side to cook through.
How do I keep my chicken breasts from getting dry?
Pounding them to even thickness, not overcooking, and allowing the chicken to rest before slicing are the best tricks for juicy chicken. If you have time, brining in salted water for even 15 minutes makes a noticeable difference!
Can I make this Pan Seared Chicken Breast Recipe dairy-free?
Yes, simply skip the butter and increase the olive oil to 2 tablespoons. The results will still be deliciously golden and flavorful, but without any dairy.
What skillet is best for pan searing chicken?
I love a heavy-bottomed stainless steel or cast iron skillet for the most even sear. Nonstick works in a pinch, but won’t give you quite as much beautiful browning.
Do I have to use all the listed seasonings?
Not at all! Feel free to adjust the seasoning blend to suit your preferences or use what you have on hand. The beauty of this Pan Seared Chicken Breast Recipe is its flexibility – try smoked paprika, oregano, or add chili flakes for heat.
Final Thoughts
There is something so satisfying about nailing a simple, classic dish — and this Pan Seared Chicken Breast Recipe always delivers. Give it a try soon, and see how quick and flavorful dinner can be. I can’t wait to hear how you make it your own!
Print
Pan Seared Chicken Breast Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a delicious Pan Seared Chicken Breast with crispy skin and juicy meat. This easy stovetop recipe is perfect for a quick and flavorful dinner.
Ingredients
Chicken:
- 2 boneless, skinless chicken breasts
Seasoning:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme or Italian seasoning
Serving:
- lemon wedges and chopped parsley for serving (optional)
Instructions
- Prepare Chicken: Pat chicken breasts dry and season with mixed spices.
- Sear Chicken: Heat oil and butter, sear chicken until golden brown.
- Rest and Serve: Let chicken rest, then slice and serve with lemon and parsley.
Notes
- For juicier chicken, consider brining in salt water before cooking.
- Pair with roasted vegetables, rice, or a side salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 0g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 95mg
