If you’re seeking a quick dinner that manages to be both comfortingly classic and delightfully impressive, this Pan-Seared Chicken Breast is your new go-to. With juicy, golden-brown chicken glistening in a buttery glaze and kissed with spice, this dish is all about bringing restaurant-level flavor into your kitchen with just a handful of simple ingredients. There’s something magical about searing chicken in a hot skillet, letting that crust form, then finishing with a touch of butter and fresh herbs—every bite is a celebration of savory perfection. Whether you’re cooking for a weeknight meal or impressing company, Pan-Seared Chicken Breast strikes the perfect balance between easy and elegant.
Ingredients You’ll Need
The beauty of this dish is how it transforms everyday staples into something extraordinary. Each ingredient in this Pan-Seared Chicken Breast plays its part, layering flavor, creating a stunning crust, or adding just the right touch of color and brightness.
- Chicken Breasts: Opt for boneless, skinless pieces for speedy cooking, and pound them to an even thickness for a juicy, even result.
- Olive Oil: This heart-healthy oil helps achieve that coveted golden sear while bringing a subtle peppery note.
- Butter: Swirl it in at the end for extra richness and a lovely glossy finish on your chicken.
- Salt: Essential for seasoning and drawing out the chicken’s natural flavors.
- Black Pepper: Adds gentle heat and a sharp bite that amplifies the spices.
- Garlic Powder: A convenient way to add savory depth without fresh garlic fuss.
- Onion Powder: Brings a mellow sweetness that balances the other seasonings.
- Paprika: Infuses the chicken with color and a hint of earthy smokiness.
- Fresh Herbs (Optional): Think thyme or rosemary, for garnish and an aromatic finish that takes your plate to the next level.
How to Make Pan-Seared Chicken Breast
Step 1: Prep the Chicken
Start by patting the chicken breasts dry with paper towels; moisture is the enemy of a crisp sear! For extra juiciness and even cooking, lightly pound each piece to the same thickness—this ensures you avoid that dreaded dry, uneven result. Set the chicken aside while you mix the spices.
Step 2: Season Generously
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle the blend evenly on both sides of each chicken breast. Take a moment to gently press the spices in with your hands, making sure the entire surface is coated. This is your flavor foundation, so don’t be shy!
Step 3: Sear to Perfection
Crank up your largest skillet to medium-high and pour in the olive oil. When the oil shimmers and moves quickly in the pan, slide in your seasoned chicken—lay it down away from you to avoid splatter. Let it cook undisturbed for 5 to 6 minutes, allowing a gorgeous, deep golden crust to form. Resist the urge to fiddle; patience equals more flavor!
Step 4: Flip and Butter-Baste
Flip each Pan-Seared Chicken Breast, then reduce the heat to medium. Add the butter to the pan, allowing it to melt and mingle with the leftover spices. Using a spoon, baste the melting butter over the chicken for 5 to 7 more minutes. This isn’t just about flavor—basting keeps the meat juicy, and the caramelized butter builds even more color and richness. The chicken is done when an instant-read thermometer hits 165°F (74°C).
Step 5: Rest and Slice
Remove the Pan-Seared Chicken Breast from the skillet and let it rest for 5 minutes before slicing. This small window gives the juices a chance to redistribute throughout the meat, ensuring every bite is tender and flavorful. If you like, sprinkle with fresh herbs for a burst of color and aroma.
How to Serve Pan-Seared Chicken Breast
Garnishes
A sprinkle of fresh herbs like chopped thyme or rosemary adds not only a pop of color but also an herbaceous scent that elevates every bite of Pan-Seared Chicken Breast. For a zippy finish, squeeze a wedge of lemon over the top or add a light dusting of flaky sea salt for an impressive touch.
Side Dishes
This dish pairs beautifully with just about anything! Classic choices like fluffy white rice, buttery mashed potatoes, or a crisp green salad are always winners, but you can also serve Pan-Seared Chicken Breast with roasted seasonal veggies, quinoa, or even tucked into a warm pita with greens for lunch. The options are delightfully endless.
Creative Ways to Present
Try slicing the chicken breast and fanning it over a vibrant grain bowl, or cut it into strips for an elevated chicken Caesar salad. For brunch, serve Pan-Seared Chicken Breast atop a toasted English muffin with a fried egg and a drizzle of hollandaise—your friends will be wowed by your creativity!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Pan-Seared Chicken Breast in an airtight container in the fridge for up to 3 days. Let the chicken cool to room temperature first, and try to keep the slices whole to retain their juiciness. You’ll be grateful for such a tasty protein, ready to grab for quick meals.
Freezing
This chicken freezes surprisingly well! Once cooled, wrap each piece tightly in plastic wrap and then again in foil, or store in a zip-top freezer bag. Label with the date and use within 2 months for best flavor and texture. Thaw overnight in the fridge when you’re ready to enjoy again.
Reheating
To keep the chicken moist while reheating, add a splash of water or broth to a skillet, cover, and gently warm over low heat. For microwaving, use short bursts at 50 percent power, covered, to avoid drying out. Either way, finish with a little extra butter or olive oil to refresh the flavors.
FAQs
How do I keep my Pan-Seared Chicken Breast from turning out dry?
The secret is in pounding the chicken evenly, not overcooking, and letting it rest after searing. Always use an instant-read thermometer—the moment it reaches 165°F, pull it from the pan and let it rest, preserving every drop of juiciness!
Can I use other seasonings or marinades for this recipe?
Absolutely! While the base spice blend is deliciously simple, feel free to swap in your favorite dried herbs, lemon zest, or even a splash of soy sauce for an umami twist. Just keep the technique the same for consistently perfect results.
What should I do if my chicken breast is especially thick?
Thick chicken can cook unevenly, so grab a meat mallet (or rolling pin, in a pinch) and gently pound the breast to about 1/2-inch thickness. This ensures every bite of your Pan-Seared Chicken Breast is succulent with no raw spots or dryness.
Can I make this recipe dairy-free?
Yes! Simply swap the butter for an extra splash of olive oil or a dairy-free butter alternative. You’ll still get beautiful golden color and rich flavor, making it easy to enjoy Pan-Seared Chicken Breast without dairy.
What type Main Course
A heavy skillet like cast iron or stainless steel is best for developing a crisp, even sear. Nonstick pans can work but won’t brown the chicken quite as deeply, so use what you have but give cast iron a try if you want that signature crust.
Final Thoughts
There’s truly nothing like the satisfaction of serving up a perfectly cooked Pan-Seared Chicken Breast—golden, juicy, and packed with flavor. It’s simple enough for weeknights but special enough for company, and once you master this easy technique, you’ll find yourself making it again and again. Grab your skillet and give it a try tonight!
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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 a delicious pan-seared chicken breast with a golden crust, juicy interior, and flavorful seasoning. This stovetop recipe is quick, easy, and perfect for a satisfying meal.
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 onion powder
- 1/2 teaspoon paprika
Garnish:
- optional fresh herbs (like thyme or rosemary) for garnish
Instructions
- Prepare Chicken: Pat chicken breasts dry, pound to even thickness if needed.
- Season Chicken: Mix salt, pepper, garlic powder, onion powder, and paprika. Season chicken evenly.
- Sear Chicken: Heat oil in skillet, sear chicken for 5–6 minutes. Flip, add butter, cook for 5–7 minutes until internal temperature reaches 165°F (74°C).
- Rest and Garnish: Let chicken rest for 5 minutes before slicing. Garnish with fresh herbs.
Notes
- For extra flavor, add lemon juice or white wine to the pan during cooking.
- Serve with rice, salad, or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 260
- Sugar: 0g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg
