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
Scale
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.
