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
Scale
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.
