Pan-Seared Chicken Breast

Name: Pan-Seared Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 large chicken breasts (sliced in half lengthways, or use 4 small boneless skinless breasts); 3 tbsp olive oil (divided); 3/4 tsp garlic powder; 3/4 tsp smoked paprika; 3/4 tsp onion powder; 3/4 tsp dried oregano; 3/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp cayenne pepper; 2 tbsp butter

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This Pan-Seared Chicken Breast recipe consistently produces deliciously moist chicken on the stovetop, so bid adieu to dry chicken. The key is a simple, reliable technique that locks in moisture and builds a golden, flavorful crust every time.

Ingredient Notes

Chicken breast: Thin chicken breasts cook evenly and quickly, making it easier to develop a golden crust without overcooking the inside.
Olive oil: A little is brushed over the chicken so the spices stick, and the rest heats in the pan for searing. Avocado oil works too.
Spices and seasonings: A mixture of garlic powder, smoked paprika, onion powder, dried oregano, salt, black pepper, and a pinch of cayenne gives the chicken a savory flavor with a little kick.
Butter: The chicken is finished with butter for moisture, flavor, and to enhance the color of the golden crust.
Chicken breast (sizing): Select boneless, skinless chicken breasts that are similar in size, or use pre-pounded chicken breasts, if available.

How to Cook Chicken on the Stove

Prep the chicken. If your chicken breasts are large, slice them in half lengthways to create 4 thinner pieces, so they cook evenly and quickly. Pat each piece dry with paper towels.
Oil and season. Brush 1 tablespoon of the olive oil over all sides of the chicken. In a small bowl, stir together the garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and cayenne, then sprinkle it evenly over both sides, pressing gently so it sticks.
Heat the pan. Warm the remaining 2 tablespoons of olive oil in a large skillet or cast iron pan over medium-high heat until hot but not smoking.
Sear the first side. Place the chicken smooth side down in the skillet and cook undisturbed for 5 minutes, until a golden brown crust forms.
Flip and finish. Flip the chicken with tongs, reduce the heat to medium, and cook for another 2 to 5 minutes depending on thickness, until the internal temperature reaches 160°F to 165°F.
Add butter and rest. Add the butter to the skillet, then remove the pan from the heat and let the chicken sit in the melted butter for 2 minutes.
Slice and serve. Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice against the grain (or serve whole) and enjoy!

Tips for Success

Pound for even browning. Instead of slicing them, you can also pound the chicken breasts to an even 1-inch thickness for an evenly browned sear. Cover the pieces with plastic wrap and pound with a meat mallet until they're evenly flattened.
Don't fuss with the chicken. Don't fuss with the chicken or move it around once it's in the hot pan. If the chicken doesn't effortlessly turn over, it isn't ready to be flipped!
Avoid overcrowding the skillet. Make sure you do not over-crowd the pan. If you have too many chicken breasts in the pan and not enough surface area around each one, moisture from the chicken breast will accumulate in the bottom of the pan and that moisture will inhibit browning. Cook in batches if needed.
Leave the skillet uncovered. Leave the skillet uncovered. If you cover it, the chicken will steam instead of sear.
Flip the chicken only once. Flip the chicken only once to retain crispiness.

Gluten-Free and Alternative Flour Options

This recipe is naturally gluten-free, with no flour at all. If you'd like an extra-crispy crust, you can dredge the seasoned breasts in a thin layer of all-purpose flour before searing; potato starch, rice flour, almond flour, or a gluten-free flour blend work just as well.

Serving Suggestions

The pan-fried chicken can be served as a quick main course or as a filling addition to any salad or grain bowl. Slice over rice, grain bowls, or fresh avocado tomato salad. For added taste, drizzle with a honey mustard sauce, balsamic glaze, or herb butter.

Sauces: If dry spices aren't enough for you, pour sauces over the chicken instead, season each piece with barbecue sauce, teriyaki sauce, Thai peanut sauce, buffalo sauce, or jerk marinade 2 to 3 minutes before they're finished cooking.
Vegetables: You can't go wrong serving chicken with air fryer green beans, sautéed asparagus, sautéed leafy greens, or fried brussels sprouts on the side.

Storage

Refrigerator: Chicken breasts are the juiciest when enjoyed fresh, but the leftovers can be kept in an airtight container in the fridge for 3 to 4 days. Freeze the chicken in freezer bags or airtight containers for extended storage. To prevent freezer burn, securely wrap the chicken in foil or plastic wrap before putting it in the bag or container. The flavor and texture of frozen pan-seared chicken can be preserved for up to three months.
Reheating: To reheat chicken without drying it out, warm it with a bit of chicken broth in a covered hot skillet or a covered baking dish in a 300ºF oven. Both methods trap steam around the chicken, keeping it moist as it warms through.

FAQs

How long do chicken breasts take to cook on the stove?

It depends on their size. Sliced into thinner pieces about 1 inch thick, they need about 5 minutes on the first side and 2 to 5 minutes on the second. Thicker breasts take longer, so lower the heat a little after flipping so the outside doesn't burn before the center is cooked.

How do I know when they're done cooking?

The best way to tell if a chicken breast is done cooking is to use a meat thermometer. Poultry is safe to eat when the internal temperature reaches 165ºF, but I suggest removing it from the skillet when it's between 160ºF to 163ºF, as the temperature will continue to rise as the meat rests.

Can I use bone-in chicken breasts?

Sure, but modify your approach. Finish in the oven after searing in the pan. For bone-in cuts to cook through properly, extra time is required.

How do I keep chicken from sticking to the pan?

Ensure the skillet and oil are fully heated before adding chicken. Avoid moving the chicken for the first 5 minutes to allow for a good sear (it will release naturally when browned).

Why is my chicken breast dry or overcooked?

Overcooking is the most common issue. Thinner pieces are done in about 7 to 10 minutes in total, while thicker ones need a few minutes more at slightly lower heat. Always use an instant-read thermometer and stop cooking as soon as the center hits 160ºF to 165ºF for juicy results.

Can I make ahead for meal prep?

Yes! Cook, slice, and refrigerate for up to 3-4 days. Great for salads, pasta, or bowls.

What else can you use to season chicken breasts?

When it comes to seasoning chicken breasts, there are very few incorrect methods. Always add salt and pepper, and then use any of these seasoning blends: lemon pepper, Italian seasoning, Cajun seasoning, herbs de Provence, dry BBQ rub, blackened seasoning, or Mediterranean seasoning, to enhance the basic flavors.

What should I do if my chicken is still pink in the middle?

Don't panic; you can finish cooking it. Return the breast to the skillet on low heat and cover it loosely if you cut into it and the middle is still pink or the thermometer reads less than 165°F. For a slightly underdone breast, another two to three minutes is generally sufficient.