This Pan Seared Chicken Breast recipe is a simple yet flavorful way to cook chicken. With a crispy golden crust and juicy, tender interior, this dish will surely become a staple in your kitchen.
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I love a good and simple cooking technique, and pan-searing chicken on the stovetop has to be one of the best. This juicy and flavorful chicken breast is great for a main dish with rice and sauteed spinach on the side. You can also incorporate the chicken into your favorite pasta dishes or salads. There are so many possibilities.
I keep it traditional with some old-school tips, like pounding the chicken breast before cooking. I also season the chicken (for flavor!) and sear it in a little bit of hot oil. This results in perfectly cooked chicken breasts every time.
Like my Pan-Seared steak recipe, this method is quick, easy, and perfect for any meal.
Why Pan-Searing?
Pan-searing is a great way to cook chicken, making it crispy on the outside and juicy on the inside, enhancing its natural flavors. It’s an excellent choice for busy weeknights or whenever you want a healthy, delicious meal without too much fuss.
Ingredients Needed
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Olive oil—or any other oil with a high-smoke point that is suitable for high-heat cooking, such as canola oil or vegetable oil.
- Chicken breast—For this recipe, I use boneless, skinless chicken breasts that weigh about 6-8 ounces each. If they are larger than that, you’ll want to split them in half.
- Seasonings – salt, paprika, black pepper, and garlic powder. You can also use a preseasoned seasoning mix, like chicken seasoning or my all-purpose seasoning.
Tools Needed
- Large skillet, Cast Iron or Stainless Steel work best. You can also use a non-stick skillet if needed.
- Paper Towels
- Measuring Spoons
- Plastic Wrap or Large Zip-Top Bag
- Cutting Board
- Meat Mallet or Rolling Pin
- Tongs
- Instant-Read Thermometer
- Kitchen Timer or Cell phone timer app
How to Pan Sear Chicken Breast
Start by preparing the chicken by drying it with paper towels. Then, you’ll want to pound the chicken by placing the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Place this on a cutting board and then gently pound them to an even thickness, about ½ inch thick. This ensures even cooking and helps prevent the chicken from drying out.
Season both sides generously with salt, paprika, black pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes to allow the flavors to meld.
Heat a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.
Place the chicken breasts in the pan and cook undisturbed for 4-5 minutes. This helps form a beautiful, golden-brown crust.
Flip the chicken and cook for 4-5 minutes more or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Cooking time may vary slightly depending on the thickness of your chicken breasts.
Transfer the chicken breasts to a plate and let them rest for 5 minutes. This allows the juices to be redistributed, ensuring each bite is juicy and tender.
Serve and enjoy. Feel free to squeeze fresh lemon juice over the chicken or garnish with chopped fresh herbs. Serve alongside your favorite sides, such as roasted vegetables or a crisp salad.
How to store
To store pan-seared chicken breast, allow it to cool, then refrigerate in an airtight container for up to 3-4 days. For longer storage, wrap each piece tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
To warm up leftovers, gently heat on the stove or in the oven until the inside reaches 165°F (74°C) before eating.
What is the best pan for searing chicken?
Cast Iron Skillet or Stainless Steel Pan—these are your best bets for getting a good sear on chicken. You could use a non-stick pan, although the sear may not be as golden. However, it will get the job done. Just make sure your particular non-stick pan is suitable for high-heat cooking.
Tanya’s Top Tips:
- For the best flavor and texture, opt for organic or free-range chicken breasts. Choose chicken breasts between 6 and 8 ounces. If your chicken is larger than that, slice it in half.
- Start with medium-high heat for a crispy crust. If your crust darkens too much, lower the heat to medium.
- Always allow the chicken to rest after cooking. This step is crucial for juicy results.
- Use a quick read thermometer – this is your best bet on making sure you don’t overcook your chicken. I always pull the chicken when it’s between 162-165 degrees Fahrenheit (74-74 degrees Celsius).
- Add a bit of butter towards the end of cooking to coat your chicken breast for an additional flavor.
Pairing Suggestions:
This pan-seared chicken pairs beautifully with a variety of side dishes. Consider serving it with:
- Garlic Mashed Potatoes: Creamy and rich, they complement the savory chicken perfectly.
- Asparagus: Light and fresh, asparagus adds a nice contrast to the dish.
- Quinoa Salad: A healthy and colorful side that balances the meal.
FAQs
To prevent chicken breasts from drying out, make sure to pound them to an even thickness before cooking and use a meat thermometer to ensure they are cooked to exactly 165°F (74°C). Letting the chicken rest after cooking allows the juices to redistribute, keeping the meat moist and tender.
I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!
Pan-seared Chicken Breast
Ingredients
- 2 boneless and skinless chicken breast about 6-8 ounces each
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 3 Tablespoons olive oil
Instructions
- Pat the chicken dry with paper towels. Then, place the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Place it on a cutting board and gently pound them to an even thickness, about ½ inch thick.
- Season both sides generously with salt, paprika, black pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes to allow the flavors to meld.
- Heat a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.
- Place the chicken breasts in the pan and cook undisturbed for 4-5 minutes.Then, flip the chicken and continue cooking for 4-5 minutes or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Cooking time may vary slightly depending on the thickness of your chicken breasts.
- Transfer the chicken breasts to a plate and let them rest for 5 minutes.
Notes
- Feel free to squeeze fresh lemon juice over the chicken or garnish with chopped fresh herbs.
- Serve alongside your favorite sides, such as roasted vegetables or a crisp salad.