Pan-seared Chicken Breast

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.

Course Main Course

Cuisine American

Keyword pan seared chicken breast

Prep Time 15

Cook Time 8

Total Time 23

Servings people

Calories 450kcal

Author Tanya

Ingredients

2 boneless and skinless chicken breast about 6-8 ounces each
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon ground black pepper
½ 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.

Nutrition