Pan Seared Chicken
Pan Seared Chicken is one of those skills every home cook needs to master. When done right, you get golden-brown juicy chicken breasts with crispy skin that puts restaurant chicken to shame!
Looking for more Chicken Recipes? Try our Rotel Chicken Pasta, Cheesy Chicken Broccoli and Rice Casserole, or Creamy Chicken Pasta.
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I used to be intimidated by cooking chicken breasts because they always turned out dry and flavorless. Then I learned this technique and everything changed!
The best way to get perfect pan-seared chicken breast is getting a good sear and not moving the chicken around too much. You’re gonna love this easy chicken recipe!
What you’ll love about this skillet chicken breast:
Recipe Ingredients:
You’ll need the following ingredients to make this pan-seared chicken breast:
- Boneless, skinless chicken breasts
- Salt (kosher salt works best)
- Black pepper
- Garlic powder
- Paprika
- Onion powder
- Dried thyme
- Olive oil
- Butter
- Garlic
- Chicken broth
- Lemon juice
Ingredient Notes:
- Chicken Breasts: Look for breasts that are similar in size so they cook evenly if you don’t want to pound the chicken. Remove cold chicken breasts from fridge 15 minutes before cooking.
- Pounding: This ensures even cooking and prevents thick pieces from being undercooked.
- High Heat Oil: Olive oil works great, but any neutral oil with a high smoke point will do.
How to cook Chicken Breast on Stovetop:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Pound chicken breasts to even 3/4-inch thickness between plastic wrap or parchment paper. Pat dry with paper towel.
Step 2: In small bowl, mix salt, pepper, garlic powder, paprika, onion powder and thyme to create the seasoning mix.
Step 3: Season both sides of chicken breasts with spice mixture.
Step 4: Heat olive oil in large skillet over medium-high heat until shimmering to create a hot skillet.
Step 5: Add chicken breasts to skillet. Cook 6 to 7 minutes without moving until golden brown.
Step 6: Flip chicken and cook 5 to 6 minutes longer until internal temperature reaches 165°F.
Step 7: Remove cooked chicken to cutting board and tent with foil to rest.
Step 8: Reduce heat to medium heat. Add butter and minced garlic to same skillet. Cook 30 seconds until fragrant.
Step 9: Add chicken broth and lemon juice, scraping up any browned bits from bottom of pan.
Step 10: Cook 1 to 2 minutes until sauce reduces slightly.
Step 11: Pour sauce over chicken and sprinkle with fresh parsley. Serve immediately.
NOTE: Don’t overcrowd the skillet. If you’ve pounded the chicken, it will spread out and take up more space. Use a large skillet and cook in batches if needed. This keeps the chicken searing instead of steaming.
PRO TIP:
Don’t move the chicken once it hits the pan! Let it sear undisturbed for the full 6-7 minutes to get that beautiful golden crust. Cooking times may vary based on thickness, so always check internal temperature.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Reheat gently in a 325*°F oven or slice and use in salads, sandwiches, or pasta dishes.
Make Ahead: You can season the chicken up to 4 hours ahead and refrigerate until ready to cook.
Additions and Substitutions:
ADDITIONS:
- Herbs: Try fresh rosemary, sage, or Italian seasoning instead of thyme.
- Spices: Add smoked paprika, cajun seasoning, or different seasoning blends for variety.
- Pan Sauce Variations: Use white wine instead of broth, or add cream for a richer sauce.
SUBSTITUTIONS:
- Chicken: This technique also works with chicken thighs – just adjust cooking time since they’re more forgiving.
- Oil: Use avocado oil or vegetable oil if you prefer.
- Herbs: Dried herbs work fine if you don’t have fresh parsley.
FAQs about this Pan Seared Chicken Breast:
How do I know when the chicken is done?
The internal temperature should reach 165°F when checked with a meat thermometer in the thickest part.
Why do I need to pound the chicken?
Pounding creates even thickness so the chicken cooks uniformly and doesn’t dry out. But it isn’t a must.
What if I don’t have a meat thermometer?
Cut into the thickest part, the juices should run clear and the meat should be white throughout.
Can I use bone-in chicken?
This technique is designed for boneless breasts. Bone-in chicken needs longer, slower cooking.
What can I serve with this Pan-Seared Chicken?
These stovetop chicken breasts go great with roasted potatoes, mashed potatoes, rice, green beans, or broccoli. The pan sauce makes everything taste restaurant-worthy!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Pan Seared Chicken! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Pan Seared Chicken
Equipment
Ingredients
- 4 boneless,skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped, optional
Instructions
- Pound chicken breasts to even 3/4-inch thickness between plastic wrap or parchment paper.4 boneless,skinless chicken breasts.
- In small bowl, mix salt, pepper, garlic powder, paprika, onion powder and thyme. 1 teaspoon salt,1/2 teaspoon black pepper,1 teaspoon garlic powder,1 teaspoon paprika,1/2 teaspoon onion powder,1/4 teaspoon dried thyme.
- Season both sides of chicken breasts with spice mixture.
- Heat olive oil in large skillet over medium-high heat until shimmering. 2 tablespoons olive oil.
- Add chicken breasts to skillet. Cook 6 to 7 minutes without moving until golden brown.
- Flip chicken and cook 5 to 6 minutes longer until internal temperature reaches 165°F.
- Remove chicken to plate and tent with foil to rest.
- Reduce heat to medium. Add butter and minced garlic to same skillet. Cook 30 seconds until fragrant. 2 tablespoons butter,2 cloves garlic.
- Add chicken broth and lemon juice, scraping up any browned bits from bottom of pan. 1/4 cup chicken broth,1 tablespoon lemon juice.
- Cook 1 to 2 minutes until sauce reduces slightly.
- Pour sauce over chicken and sprinkle with fresh parsley. Serve immediately.1 tablespoon fresh parsley.
Notes
Pro Tip:
Don’t move the chicken once it hits the pan! Let it sear undisturbed for the full 6-7 minutes to get that beautiful golden crust. Cooking times may vary based on thickness, so always check internal temperature. NOTE: Don’t overcrowd the skillet. If you’ve pounded the chicken, it will spread out and take up more space. Use a large skillet and cook in batches if needed. This keeps the chicken searing instead of steaming.Nutrition
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