Pan Seared Chicken

This easy pan seared chicken recipe makes juicy, flavorful chicken breasts with a golden crust in just 20 minutes. A quick and healthy dinner everyone will love.

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Prep Time 10

Cook Time 15

Total Time 25

Course dinner

Cuisine American

Servings servings

Calories 316.3 kcal

Equipment

large skillet

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

Calories: 316.3kcalCarbohydrates: 2.1gProtein: 24.1gFat: 23.3gSaturated Fat: 7.6gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 10.9gTrans Fat: 0.3gCholesterol: 87.7mgSodium: 754.1mgPotassium: 295.2mgFiber: 0.4gSugar: 0.3gVitamin A: 603.6IUVitamin C: 3.4mgCalcium: 24.4mgIron: 1.2mg

Keyword 30 minute meals, Chicken, Dinner

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