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Pan Seared Chicken Breast Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This pan-seared chicken breast recipe delivers juicy, flavorful chicken with a delicious golden crust using just a few ingredients. Ready in only 15 minutes, it requires minimal prep, making it perfect for weeknight dinners. Simple seasoning, quick cooking, and a short resting period guarantee tender results every time.

Ingredients

Scale

Chicken

    • 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
    • 1 to 1 1/4 teaspoons kosher salt

Seasoning

    • 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

  • 2 tablespoons olive oil

Instructions

  1. Prepare the Chicken: If using whole chicken breasts, butterfly them by placing your hand flat on top of each breast. With a sharp knife, carefully slice horizontally through the thickest part of the breast, leaving one edge intact so it opens like a book. Unfold the breast, then cut along the fold to create two even cutlets.
  2. Season the Chicken: Pat the chicken dry with paper towels for maximum browning. Sprinkle both sides evenly with kosher salt (use the higher amount if your chicken is closer to 1.5 pounds). In a small bowl, combine the garlic powder, onion powder, dried oregano, smoked paprika, and several grinds of black pepper. Mix well and sprinkle evenly over both sides of the chicken.
  3. Sear the Chicken: Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts or cutlets in a single layer, making sure not to overcrowd the pan. Cook for 3 to 5 minutes per side, until each side is nicely browned and the internal temperature reaches 165°F, or the center is no longer pink.
  4. 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. Refrigerate any leftovers for up to 3 days.

Notes

  • Ensure the skillet is hot before adding the chicken for best browning.
  • Do not move the chicken during the searing process to achieve a golden crust.
  • Butterflying helps chicken cook evenly and quickly.
  • This recipe works well for meal prep; use leftovers in salads or wraps.
  • Use a meat thermometer for perfect doneness.

Nutrition

  • Serving Size: 1/4 of recipe (about 4 ounces cooked chicken)
  • Calories: 220
  • Sugar: 0g
  • Sodium: 650mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 30g
  • Cholesterol: 85mg

Find it online: https://emilyquickdinners.com/pan-seared-chicken-breast-recipe/