Pan Seared Chicken Breast

This pan seared chicken breast recipe is a quick and simple way to make juicy, flavorful chicken right on the stovetop. With just a handful of seasonings and a hot skillet, you’ll have a golden brown crust on the outside and tender meat on the inside—all ready in 20 minutes.

Why You’ll Love This Recipe

Pan seared chicken is a staple for a reason. Here’s why this version stands out:

• Quick and easy: Done in just 20 minutes with minimal prep

• Juicy and tender: Proper searing locks in moisture

• Versatile: Great for meal prep, salads, bowls, or pastas

• Endless seasoning options to match any cuisine

• No oven required: Everything is cooked on the stovetop

• Healthy and high protein with minimal added fat

• Budget-friendly: Uses simple, accessible ingredients

• Restaurant-quality crust with home-cooked simplicity

• Make ahead and freezer-friendly

• Gluten-free, low-carb, and keto adaptable

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium boneless, skinless chicken breasts

• 1 teaspoon Kosher salt

• ½ teaspoon ground black pepper

• Optional spices: garlic powder, Italian seasoning, paprika, taco seasoning, herbs de Provence

• Olive oil (for seasoning and cooking)

Directions

1. Prep the chicken: Pat the chicken breasts dry with paper towels. Place them between two sheets of plastic wrap and pound to an even thickness (about ¾ inch) using a meat mallet.

2. Season: Drizzle with olive oil and season both sides with Kosher salt and black pepper. Add any other desired seasonings such as garlic powder, paprika, or dried herbs.

3. Optional step: Let the seasoned chicken rest for 15 minutes at room temperature to absorb flavors.

4. Sear the chicken: Heat 2 tablespoons of olive oil in a 12-inch non-stick skillet over medium heat. Once hot, place the chicken breasts in the pan. Cook undisturbed for 5–7 minutes until a golden crust forms.

5. Flip and cook the other side for another 5–7 minutes, or until the internal temperature reaches 165°F (75°C).

6. Rest: Remove from the skillet and let the chicken rest for 5–10 minutes before slicing or serving. This helps retain moisture.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Spicy: Add cayenne pepper or use Cajun seasoning.

• Herby: Use fresh thyme, rosemary, and oregano.

• Smoky: Try smoked paprika and garlic powder.

• Citrus zest: Add lemon or lime zest for a fresh flavor twist.

• Asian-inspired: Use soy sauce, ginger, and sesame oil in your seasoning.

• Mexican-style: Try taco seasoning or cumin and chili powder mix.

• Store-bought rubs: Use your favorite pre-made chicken spice blend.

Storage/Reheating

Refrigerator: Store cooked chicken in an airtight container for up to 4 days.
Freezer: Let chicken cool completely, then freeze in a sealed bag for up to 3 months.
Reheating: Warm gently in the microwave or in a skillet over low heat with a splash of broth or water to keep it moist.

FAQs

How do I keep chicken breasts from drying out?

Pound to an even thickness and don’t overcook. Let it rest before slicing to retain juices.

Do I need to marinate the chicken?

It’s optional. A quick rest with seasoning is enough, but you can marinate for extra flavor.

What’s the best oil for pan searing?

Use olive oil or any neutral oil with a high smoke point like avocado or canola oil.

How do I get a nice sear?

Let the chicken cook undisturbed for 5–7 minutes per side in a hot pan.

Can I use chicken thighs?

Yes, boneless thighs work well. Cook time may be slightly longer depending on thickness.

What sides go well with pan seared chicken?

Try rice, roasted vegetables, mashed potatoes, pasta, or a fresh salad.

How do I know when it’s done?

Use a meat thermometer. Chicken is safe to eat at an internal temp of 165°F (75°C).

Can I cook more than two breasts at once?

Yes, but don’t overcrowd the pan. Work in batches to ensure even searing.

Can I use frozen chicken?

Thaw fully in the fridge before cooking for best texture and flavor.

What can I do with leftovers?

Slice over salads, stuff into wraps, toss with pasta, or use in sandwiches.

Conclusion

Pan seared chicken breasts are a timeless go-to for quick, flavorful meals. With golden crusts and juicy centers, they’re versatile enough for any cuisine or occasion. Whether served solo or as part of your favorite dish, this recipe delivers dependable, delicious results every time.