If you are looking for a simple yet incredibly flavorful way to elevate your weeknight dinners, this Pan Seared Chicken Breast Recipe is exactly what you need. It’s a foolproof technique that delivers juicy, tender chicken with a beautifully browned crust every time, combining aromatic spices and a quick cooking method that fits easily into any busy schedule. Whether you’re a beginner or a seasoned home cook, this recipe is a fantastic staple that feels special yet approachable.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch, each playing an essential role in building texture, color, and unforgettable flavor that makes this chicken dish stand out.
- Boneless skinless chicken breasts or cutlets (about 1 pound): Choose organic if possible for a fresher, more natural taste and tenderness.
- Kosher salt (1 to 1 1/4 teaspoons): The foundation for seasoning, enhancing the chicken’s natural flavors and helping to create a crisp crust.
- Garlic powder (1/2 teaspoon): Adds a gentle yet savory depth, perfect for complementing the other spices.
- Onion powder (1/2 teaspoon): Offers a subtle sweetness and complexity with every bite.
- Dried oregano (1/2 teaspoon): Brings a touch of earthiness and herbaceous brightness.
- Smoked paprika (1/2 teaspoon): Delivers a hint of smoky warmth and vibrant color to the chicken.
- Freshly ground black pepper (to taste): Adds a sharp kick and balances the seasoning perfectly.
- Olive oil (2 tablespoons): Essential for a good sear and golden color, plus it contributes a rich, fruity undertone.
How to Make Pan Seared Chicken Breast Recipe
Step 1: Prepare the Chicken
Start by butterflying whole chicken breasts to create even cutlets that cook more uniformly. Placing your hand flat on the breast, slice horizontally through the thickest part, leaving one side intact so it unfolds like a book. This step helps the chicken cook quicker and stay juicy throughout.
Step 2: Season Generously
Pat the chicken dry with paper towels—this is key for achieving that irresistible golden crust. Sprinkle kosher salt evenly on both sides; if your chicken is on the heavier side, aim for the higher amount. Then, mix garlic powder, onion powder, dried oregano, smoked paprika, and freshly ground black pepper in a small bowl and season every inch of the meat for a balanced, flavorful coating.
Step 3: Sear the Chicken
Heat olive oil in a heavy skillet over medium-high heat until shimmering. Place the chicken breasts or cutlets in a single layer without overcrowding to ensure proper browning. Cook each side for 3 to 5 minutes until the chicken is beautifully caramelized and reaches an internal temperature of 165°F or is opaque and no longer pink inside.
Step 4: Let It Rest and Slice
Remove the chicken from the pan and allow it to rest for 5 minutes. This step locks in the juices so every bite is tender and juicy. At this point, you can slice the chicken to serve or keep whole as desired.
How to Serve Pan Seared Chicken Breast Recipe
Garnishes
Fresh herbs like parsley, basil, or thyme scattered on top add a vibrant touch that brightens the plate and complements the smoky paprika flavor. A squeeze of fresh lemon juice right before serving brings a zing that cuts through the richness beautifully.
Side Dishes
This versatile chicken pairs wonderfully with a variety of sides—from creamy mashed potatoes or roasted veggies to a light arugula salad tossed with lemon vinaigrette. For a low-carb option, steamed green beans or sautéed asparagus work beautifully to balance the meal.
Creative Ways to Present
For an elegant dinner, serve your pan seared chicken sliced atop a bed of garlic butter pasta or quinoa salad, drizzled with a balsamic glaze or herby pan sauce. Or keep it casual by adding it as a hearty protein topper for grain bowls or warm sandwiches with avocado and tomato.
Make Ahead and Storage
Storing Leftovers
Leftover pan seared chicken breasts keep well in an airtight container refrigerated for up to three days. Be sure to cool completely before sealing to maintain texture and flavor for easy meals later on.
Freezing
If you want to prep in bulk, freeze cooked chicken individually wrapped or in freezer-safe containers for up to two months. Thaw overnight in the refrigerator for best results followed by gentle reheating.
Reheating
To preserve juiciness when reheating, warm chicken gently in a covered skillet over low heat or briefly in the microwave with a splash of water or broth. Avoid overheating to keep it tender rather than dry.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have more fat, which keeps them juicy naturally. Adjust cooking time slightly as thighs may take a little longer to cook through.
What type of pan works best for this recipe?
A heavy stainless steel or cast iron skillet is ideal because they retain and distribute heat evenly, which helps achieve that perfect golden sear on the chicken.
Is it necessary to butterfly the chicken breasts?
Butterflying ensures even thickness and quicker cooking, preventing the outside from drying before the inside is done. However, using cutlets or evenly sized pieces works just as well.
Can I add a sauce with this Pan Seared Chicken Breast Recipe?
Definitely! Pan sauces made in the same skillet using wine, broth, lemon, or cream complement the crispy chicken beautifully and add an extra layer of flavor.
How do I know when the chicken is cooked perfectly?
The best way is using a meat thermometer to check for an internal temperature of 165°F. If you do not have a thermometer, ensure the meat is opaque throughout with no pinkness and juices run clear.
Final Thoughts
This Pan Seared Chicken Breast Recipe quickly becomes a beloved favorite, whether you’re feeding family or impressing guests. Its simplicity hides a depth of flavor and satisfying texture that will keep you coming back for more. Give it a try—you’ll be amazed how such minimal ingredients and easy techniques turn everyday chicken into a standout dish you’ll want to share with everyone!
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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
Description
This Pan Seared Chicken Breast recipe features tender, juicy chicken breasts seasoned with a flavorful blend of garlic, onion, oregano, smoked paprika, and black pepper. Cooked on the stovetop in olive oil, the chicken is perfectly browned on the outside while remaining succulent inside, making it a quick and delicious meal option for any day of the week.
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 Fat
- 2 tablespoons olive oil
Instructions
- 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.
- Season the Chicken: Pat the chicken dry with paper towels to maximize browning. Sprinkle both sides evenly with kosher salt, using the higher amount if your chicken is closer to 1.5 pounds. In a small bowl, mix garlic powder, onion powder, dried oregano, smoked paprika, and freshly ground black pepper. Sprinkle this seasoning mixture evenly over both sides of the chicken pieces.
- Cook the Chicken: Heat olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Add the chicken breasts or cutlets in a single layer, ensuring not to overcrowd the pan. Cook for 3 to 5 minutes on each side until the chicken develops a golden brown crust and the internal temperature reaches 165°F or the meat is no longer pink in the center.
- 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. Store any leftovers in the refrigerator for up to 3 days.
Notes
- Butterflying the chicken breasts helps them cook evenly and quickly.
- Patting the chicken dry before seasoning improves browning and flavor.
- Do not overcrowd the pan to ensure a good sear on each piece.
- Use a meat thermometer to check for doneness—chicken should reach 165°F internally.
- Letting the chicken rest after cooking helps retain its juices for a more tender bite.
