If you’re searching for a simple yet utterly delicious way to elevate your weeknight dinners, this Pan Seared Chicken Breast Recipe is the answer. Juicy, flavorful, and perfectly golden on the outside, these chicken breasts are seasoned with a blend of herbs and spices that bring warmth and depth to every bite. Whether you’re cooking for yourself, your family, or guests, this recipe delivers a restaurant-quality meal with minimal fuss and maximum taste that will quickly become a favorite in your kitchen.
Ingredients You’ll Need
This recipe keeps things straightforward, using everyday ingredients that pack a punch in flavor and texture. Each component is carefully chosen to create that perfect sear while infusing the chicken with subtle herbal notes and a touch of smokiness.
- 2 boneless skinless chicken breasts or 4 cutlets: Using organic if possible adds a fresh, natural flavor and supports quality.
- 1 to 1 1/4 teaspoons kosher salt: Essential for bringing out the chicken’s natural juiciness and seasoning it evenly.
- 1/2 teaspoon garlic powder: Adds a warm, savory depth without overpowering the dish.
- 1/2 teaspoon onion powder: Complements the garlic with subtle sweetness and rounds out the spice profile.
- 1/2 teaspoon dried oregano: Brings an earthy, herbaceous note that brightens up the chicken.
- 1/2 teaspoon smoked paprika: Offers a gentle smokiness and beautiful color to the sear.
- Freshly ground black pepper, to taste: Gives a mild heat and aroma that enlivens every bite.
- 2 tablespoons olive oil: The key to creating that crispy, golden crust while keeping the chicken tender inside.
How to Make Pan Seared Chicken Breast Recipe
Step 1: Prepare the Chicken
For even cooking, start by butterflying the chicken breasts if they are whole. This little trick means slicing the chicken horizontally, like opening a book, then cutting along the fold to create two thinner cutlets. This step ensures quicker, more even cooking and helps you achieve that perfect sear without drying out the meat.
Step 2: Season Generously
Pat your chicken dry with paper towels; moisture is the enemy of a good sear. Sprinkle kosher salt evenly on both sides. Mix the garlic powder, onion powder, dried oregano, smoked paprika, and freshly ground black pepper in a bowl, then dust this aromatic blend all over the chicken. This seasoning combination is what makes this Pan Seared Chicken Breast Recipe stand out—simple yet full of flavor.
Step 3: Sear the Chicken
Heat olive oil in a heavy-bottomed skillet, preferably stainless steel or cast iron, over medium-high heat until the oil shimmers. Place the chicken in a single layer without crowding the pan. Searing the chicken for about 3 to 5 minutes per side lets it develop that irresistible golden crust. Cook until the internal temperature hits 165°F or the chicken is no longer pink in the center.
Step 4: Rest and Serve
After cooking, transfer the chicken to a plate and give it at least 5 minutes to rest. This step is critical because it allows the juices to redistribute, making each bite juicy and tender. When ready, slice the chicken if you like, and prepare to enjoy a meal that is as stunning to serve as it is to eat.
How to Serve Pan Seared Chicken Breast Recipe
Garnishes
Fresh garnishes can effortlessly elevate your presentation. Consider a sprinkle of chopped fresh parsley or a few lemon wedges for a zesty finish. These add a pop of color and brightness that complements the savory richness of the chicken, making your dish look inviting and fresh.
Side Dishes
Pair this Pan Seared Chicken Breast Recipe with versatile sides like garlic mashed potatoes, a crisp green salad, or roasted seasonal vegetables. Each side brings its own texture and balance, creating a well-rounded meal that satisfies both the palate and the eye.
Creative Ways to Present
For a little extra flair, slice the chicken thinly and arrange it atop a bed of quinoa or wild rice mixed with herbs and toasted nuts. Drizzle a balsamic reduction or a light pan sauce made from the chicken drippings for a gourmet touch. This recipe’s versatility lets you experiment and make the meal truly your own.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover chicken breasts in an airtight container in the refrigerator for up to 3 days. This makes it perfect for next-day quick lunches or a protein-packed addition to salads and sandwiches.
Freezing
If you want to save the chicken for longer, freeze it in a freezer-safe container or bag. Wrap each piece tightly to avoid freezer burn, and consume within 1 to 2 months for the best quality. Freezing keeps the flavors locked in so you can enjoy this Pan Seared Chicken Breast Recipe later without compromise.
Reheating
Reheat gently to keep the chicken moist and tender. Use a skillet over low heat, adding a splash of water or broth to prevent drying out, or warm it in the microwave at short intervals. Avoid high heat reheats which can toughen the meat.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit fattier and tend to stay juicy even if overcooked slightly. Adjust the cooking time accordingly, as thighs may take a little longer to cook through compared to breasts.
Do I have to butterfly the chicken breasts?
Butterflying is optional but highly recommended. It helps the chicken cook evenly and more quickly, creating a tender texture and that coveted golden crust without drying out the meat.
What if I don’t have a cast iron skillet?
No worries! A heavy-bottomed stainless steel skillet works equally well. The key is to use a pan that retains and distributes heat evenly so you get a perfect sear every time.
Can I prepare this recipe gluten-free?
Yes! This recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities or anyone looking for a clean, wholesome meal.
How do I know when the chicken is done?
The safest way is to use a meat thermometer—the internal temperature should reach 165°F. Alternatively, cut into the thickest part to make sure the meat is opaque and no longer pink.
Final Thoughts
This Pan Seared Chicken Breast Recipe is a true kitchen hero—quick, easy, and bursting with flavor. It proves that a handful of simple ingredients combined with basic cooking techniques can yield a meal worthy of any table. I hope you’ll try it soon and enjoy every juicy, golden bite as much as I do. It just might become your go-to meal for busy nights or special occasions alike.
Print
Pan Seared Chicken Breast Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
This Pan Seared Chicken Breast recipe offers a simple yet flavorful way to prepare juicy, tender chicken cutlets with a delicious blend of herbs and spices. Perfect for a quick weeknight dinner, this dish features a crispy golden crust and moist interior, achieved by searing in a hot skillet and resting to lock in the juices.
Ingredients
Chicken
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
Seasonings
- 1 to 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, to taste
Cooking Oil
- 2 tablespoons olive oil
Instructions
- Butterfly and cut the chicken: If using whole chicken breasts, place your hand flat on top of each breast and carefully slice horizontally through the thickest part, leaving one edge intact to open like a book. Unfold and then cut along the fold to create two even cutlets.
- Season the chicken: Pat the chicken dry with paper towels to ensure maximum browning. Sprinkle both sides evenly with kosher salt (use the higher amount for larger chicken breasts). In a small bowl, combine garlic powder, onion powder, dried oregano, smoked paprika, and black pepper. Mix well and sprinkle evenly over both sides of the chicken.
- Heat the skillet and cook the chicken: Warm the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Place the chicken cutlets in a single layer without overcrowding. Cook for 3 to 5 minutes per side until each side is nicely browned and the internal temperature reaches 165°F or the inside is no longer pink.
- Rest and serve: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain juiciness. Slice if desired and serve immediately. Refrigerate any leftovers for up to 3 days.
Notes
- Butterflying the chicken breasts ensures even thickness and quicker cooking.
- Patting the chicken dry helps achieve a better sear.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Letting the chicken rest after cooking keeps it juicy and tender.
- Can be served with salads, vegetables, or over pasta and rice dishes.
