Pan Seared Chicken Breast Recipe

Ready for a seriously delicious, perfectly juicy chicken dinner—without any fuss or fancy tools? This Pan Seared Chicken Breast recipe is treasure for busy nights. With a handful of pantry spices, juicy chicken, and a hot skillet, a golden, flavorful main course lands on your table in just about 15 minutes. Each bite is seasoned to perfection, tender, and wonderfully versatile, making it ideal for everything from meal prep to impromptu family meals. If you’re searching for that go-to recipe with big flavor and very little effort, here it is.

Why You’ll Love This Recipe

• Quick and Foolproof: From fridge to skillet to plate, you’re done in under 20 minutes—barely longer than your favorite TV show episode.
• Juicy & Flavorful Every Time: Simple seasoning and a good sear lock in both moisture and crave-worthy crust.
• No Frills, All the Flavor: No need for marinades, brining, or complicated steps. Just classic, reliable results with ingredients you already have.
• Brilliant for Any Meal: Serve hot for dinner or save for salads, sandwiches, or wraps. This chicken can go any direction you want.

this Recipe

Ingredients You’ll Need

Chicken Breast

• Boneless, Skinless Chicken Breasts or Cutlets: The star of the show—choose organic if possible for the best texture and flavor. If using whole breasts, you’ll butterfly or slice into cutlets for even, quick cooking.

Seasonings

• Kosher Salt: Enhances the chicken’s natural flavor and helps seal in juiciness.
• Garlic Powder & Onion Powder: Bring a deep, aromatic warmth.
• Dried Oregano: Adds an herby, earthy note—absolutely perfect for poultry.
• Smoked Paprika: Infuses a subtle smokiness and beautiful color. Regular paprika works in a pinch, but smoked is next-level.
• Black Pepper: For a touch of gentle heat and vivid flavor.

Fat for Searing

• Olive Oil: The key to a golden, crispy sear. Use extra virgin for subtle richness.

Note: For the most tender chicken, make sure your pan is sizzling hot before the meat goes in.

Variations

• Spicy Kick: Add cayenne or red pepper flakes to the spice mix for a zingy heat.
• Herb Swap: Try thyme or basil in place of oregano for a fresh twist.
• Lemon Zest: Grate a little lemon zest into your spice blend for brightness.
• Butter Baste: In the last minute of cooking, toss in a knob of butter and baste the chicken for even more richness.
• Different Cuts: Works well with chicken thighs (boneless, skinless)—just add a couple of extra minutes to the cooking time.

How to Make Pan Seared Chicken Breast

Step 1: Prep the Chicken

If you have whole breasts, butterfly them! Lay your hand on top, carefully cut horizontally through the thickness of the breast, keeping the far edge intact. Open it like a book, then slice into two cutlets. This helps your chicken cook faster and more evenly—a total game changer for juiciness.

Step 2: Season Thoroughly

Pat the chicken dry with a paper towel—this helps with browning. Generously sprinkle both sides with kosher salt. Stir together all your spices in a small bowl, then coat all sides of the chicken. Don’t be shy; well-seasoned chicken is happy chicken.

Step 3: Get Searing

Grab your biggest stainless or cast iron skillet (nonstick works too, but you won’t get quite the same crust). Heat the olive oil over medium-high until it shimmers. Carefully lay the chicken in a single layer—hear that sizzle? That’s the start of something beautiful.

Step 4: Cook and Flip

Sear undisturbed for 3–5 minutes per side, turning once the underside is deeply browned and the top turns opaque at the edges. Check for doneness: chicken is perfect at 165°F or when the juices run clear and no pink remains.

Step 5: Rest, Then Serve

Transfer the chicken to a plate. Rest for 5 minutes—don’t skip this step! Resting lets the juices settle, so every bite is tender and juicy. Slice, serve, and enjoy.

Pro Tips for Making the Recipe

• Hot Pan = Perfect Sear: Don’t crowd the pan. Give each piece breathing room, or sear in batches.
• Butterflying Means Even Cooking: Always butterfly thicker breasts; it makes the difference between juicy and dry.
• Don’t Fiddle: Let the chicken cook undisturbed so a beautiful crust forms—only flip once.
• Use a Thermometer: A quick-read meat thermometer ensures you never overcook. Aim for 165°F in the thickest part.

How to Serve

This pan seared chicken is as versatile as it is delicious. Here’s how to put it to good use:

Sliced Over Salads

Lay strips of chicken over fresh greens, tomatoes, and cucumbers. Drizzle with a tangy vinaigrette.

Tucked in Sandwiches

Layer slices onto crusty bread with aioli and crisp lettuce for a simple, restaurant-worthy lunch.

With Grains and Veggies

Pair with rice, couscous, quinoa, or roasted veggies for a wholesome, balanced meal.

On Pasta or in Wraps

Toss chopped chicken with your favorite pasta and sauce, or roll into a wrap with slaw and pickles.

Garnish with fresh herbs, a squeeze of lemon, or even a swirl of hot sauce for bright finish!

Make Ahead and Storage

Storing Leftovers

Cool the chicken completely before storing. Keep in an airtight container in the fridge for up to 3 days. It’s ideal for prepping lunches or dinners ahead of time.

Freezing

Yes, you can freeze cooked chicken! Wrap whole or sliced breasts tightly in plastic and pop in a zip-top freezer bag for up to 2 months. Thaw overnight in the fridge.

Reheating

For best results, reheat gently in a skillet with a splash of broth or water. Or use a microwave at 50% power to keep things juicy.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs are juicy and flavorful—just add a couple extra minutes to the cook time, as thighs are a bit denser than breasts.

How do I keep my chicken from drying out?
The magic is in the high-heat sear and not overcooking. Check the temperature; as soon as it hits 165°F in the thickest spot, you’re done. Letting the chicken rest is crucial too—it holds all the lovely juices inside.

Can I make this recipe in advance?
Yes, and it holds up beautifully! This chicken is a meal prep hero—just slice and store for salads, sandwiches, or quick reheating over the next few days.

What if I don’t have all the spices?
No worries! Use whatever dried herbs and spices you love or have handy. Italian seasoning, chili powder, or even curry powder will each add its own character. This recipe is wonderfully forgiving, so experiment.

Final Thoughts

Pan seared chicken breast proves that weeknight dinners don’t have to be boring or complicated. It’s beautifully golden, juicy every time, and the base for endless meal possibilities. Try it once, and it just might earn a permanent spot in your weekly rotation. Grab those spices and your favorite skillet, and enjoy how easy and satisfying great homemade chicken can be!

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