If you’ve ever wanted to master an incredibly juicy, flavorful chicken dinner that feels fancy but comes together in no time, you’re going to adore this Pan Seared Chicken Breast Recipe. Perfectly golden on the outside, tender and moist inside, each bite bursts with savory garlic and herb notes, enhanced by a bright touch of fresh lemon. Whether you’re cooking for yourself or impressing guests, this recipe is a simple yet stunning way to elevate your weeknight meals without breaking a sweat.
Ingredients You’ll Need
These ingredients are straightforward staples, but each one plays a vital role in making this Pan Seared Chicken Breast Recipe pop with flavor and texture. From seasoning to fat for cooking, they ensure your chicken comes out tasting succulent and aromatic every time.
- 2 boneless skinless chicken breasts: The star of the dish, trimmed and pounded evenly for perfect cooking.
- 1 teaspoon salt: Essential for bringing out the natural flavors of the chicken.
- ½ teaspoon black pepper: Adds a subtle heat and sharpness to the seasoning.
- ½ teaspoon garlic powder: Gives a consistent garlicky depth without overpowering fresh garlic.
- ½ teaspoon paprika: Provides a gentle smoky color and mild warmth.
- 2 tablespoons olive oil: For searing the chicken to a golden brown crisp.
- 1 tablespoon butter: Adds richness and helps baste for extra flavor.
- 2 garlic cloves, smashed: Infuses the cooking fat with luscious aroma.
- 2 sprigs fresh thyme or rosemary (optional): Fresh herbs bring an earthy brightness that complements the chicken beautifully.
- Juice of ½ lemon: Adds a zesty finish to brighten every bite.
How to Make Pan Seared Chicken Breast Recipe
Step 1: Prepare Your Chicken
Start by patting your chicken breasts completely dry with paper towels — moisture is the enemy of a good sear. Then gently pound each breast to an even thickness of about ½ inch to ensure they cook evenly. This step makes a huge difference for a tender, juicy outcome.
Step 2: Season Generously
Now, season both sides of the chicken with salt, black pepper, garlic powder, and paprika. These simple spices create a flavor foundation that transforms plain chicken into something utterly crave-worthy.
Step 3: Heat the Skillet and Sear
Warm your olive oil in a large skillet over medium-high heat until shimmering hot. Carefully place the chicken breasts in the pan, and resist the urge to move them around. Let them sear undisturbed for 5 to 6 minutes until they develop a stunning golden crust and release easily from the pan. This sear is key for texture and flavor.
Step 4: Flip and Add Aromatics
Flip the chicken breasts gently to the other side. Add the butter, smashed garlic cloves, and fresh herb sprigs to the skillet. As the butter melts, tilt the pan and use a spoon to baste the chicken with these flavorful juices. This basting infuses the meat with rich, garlicky goodness while sealing in moisture.
Step 5: Finish Cooking
Continue cooking the chicken for another 4 to 6 minutes, or until its internal temperature reaches 165°F (74°C). This ensures it’s perfectly cooked through, moist, and safe to eat. Once done, squeeze fresh lemon juice over the top for that bright, fresh tang that balances the richness.
Step 6: Rest and Serve
Let your chicken rest for 5 minutes off the heat before slicing. This rest period helps the juices redistribute through the meat, so every slice stays moist and delicious.
How to Serve Pan Seared Chicken Breast Recipe
Garnishes
Fresh herbs like thyme or rosemary sprigs make an elegant garnish that ties back to the flavors in the pan. A light sprinkle of freshly chopped parsley or a lemon wedge on the side adds color and a refreshing note that wakes up the palate.
Side Dishes
This Pan Seared Chicken Breast Recipe pairs beautifully with roasted vegetables for a hearty, balanced plate. Alternatively, serve it alongside fluffy rice or a crisp green salad to keep things light and fresh for warmer days.
Creative Ways to Present
Try slicing the chicken breast thinly and fanning the pieces atop a bed of creamy mashed potatoes for a rustic but elegant presentation. Or layer the slices over a bowl of seasoned quinoa and drizzle with pan juices for a wholesome one-bowl meal. The versatility of this recipe makes it a crowd-pleaser any way you serve it.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and store in the refrigerator for up to 3 days. This Pan Seared Chicken Breast Recipe remains juicy and flavorful, making it perfect for quick lunches or dinner on the go.
Freezing
You can freeze cooked chicken breasts wrapped tightly in plastic wrap or aluminum foil and placed in a freezer bag for up to 3 months. When thawed, it’s best to reheat gently to preserve moisture.
Reheating
To reheat, warm the chicken gently in a skillet over low heat, adding a splash of water or chicken broth to keep it moist. Avoid the microwave if possible, as it tends to dry out the meat.
FAQs
Can I use bone-in chicken breasts for this Pan Seared Chicken Breast Recipe?
Bone-in breasts will take longer to cook and require a slightly different technique to ensure even cooking. This recipe is best with boneless breasts for quick, consistent results.
How do I know when the chicken is done without a thermometer?
Look for clear juices running when piercing the thickest part and no pink inside. However, investing in a meat thermometer will make timing foolproof for this recipe.
Can I substitute the olive oil with another fat?
Yes, avocado oil or vegetable oil can work well. Butter alone may burn if the heat is too high, so using oil helps achieve that golden sear safely.
Is it necessary to pound the chicken breasts?
Pounding ensures even thickness which promotes uniform cooking and prevents drying out. If your breasts are already quite thin and even, you can skip this step.
What if I don’t have fresh herbs?
Dried thyme or rosemary can be used, but add them earlier during cooking to allow the flavors to infuse properly, as fresh herbs release more aroma when sautéed at the end.
Final Thoughts
There’s nothing quite like a perfectly cooked Pan Seared Chicken Breast Recipe to brighten your dinner table. It’s simple, reliable, and packed with flavors that feel thoughtfully put together without requiring complicated techniques or hard-to-find ingredients. I hope you give this recipe a try soon—you might just find it becoming your go-to weeknight hero for a delicious, wholesome meal!
Print
Pan Seared Chicken Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Pan Seared Chicken Breast recipe delivers tender, juicy chicken with a flavorful golden crust, cooked quickly on the stovetop. Seasoned with a blend of garlic powder, paprika, and fresh herbs, and finished with a splash of lemon juice, it’s a simple and delicious main course perfect for any weeknight dinner.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Cooking
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme or rosemary (optional)
- Juice of ½ lemon
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove moisture, then pound them to an even thickness of about ½ inch. This ensures uniform cooking and a tender result. Season both sides evenly with salt, black pepper, garlic powder, and paprika.
- Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil. Wait until the oil is hot but not smoking before adding the chicken breasts to the pan.
- Cook the First Side: Lay the chicken breasts in the skillet without moving them. Let them cook for 5–6 minutes until the bottoms are golden brown and the chicken releases easily from the pan.
- Flip and Add Aromatics: Flip the chicken breasts over, add the butter, smashed garlic cloves, and sprigs of thyme or rosemary to the skillet. As the butter melts, tilt the pan and baste the chicken repeatedly with the melted butter and herbs for 4–6 more minutes.
- Check Doneness and Finish: Cook until the chicken reaches an internal temperature of 165°F (74°C). Remove the skillet from heat, squeeze the lemon juice over the chicken, and let it rest for 5 minutes to redistribute the juices.
- Serve: Slice the chicken breasts and serve immediately, pairing well with roasted vegetables, rice, or a light salad.
Notes
- For juicier chicken, brine the breasts in salted water for 30 minutes before cooking.
- This recipe pairs well with roasted vegetables, rice, or a light salad for a complete meal.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Fresh herbs such as thyme or rosemary add aromatic flavor but can be omitted if unavailable.
