If you’ve ever longed for a dependable weeknight staple that feels fancy but secretly comes together in minutes, you’re in for a treat with this Pan Seared Chicken Breast Recipe. Imagine golden, juicy chicken done just right, kissed with herbs, garlic, and a bright squeeze of lemon to finish. This recipe is your passport to a restaurant-worthy meal at home—so simple, yet bursting with so much flavor and versatility you’ll want to make it part of your weekly line-up. Whether you’re hosting friends or just craving something wholesome and satisfying, the Pan Seared Chicken Breast Recipe is here to deliver.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this dish is all in its simplicity—each ingredient plays a unique and delicious role, turning basic chicken breasts into something special. Good technique paired with these kitchen staples makes all the difference for incredible taste, enticing aroma, and perfect texture.
- 2 boneless skinless chicken breasts: Opt for fresh, not frozen, for maximum juiciness and flavor.
- 1 teaspoon salt: Essential for seasoning the chicken all the way through—don’t skimp!
- ½ teaspoon black pepper: Adds a hint of spicy warmth and balances the savory flavors.
- ½ teaspoon garlic powder: Provides a fragrant boost without overpowering the delicate chicken.
- ½ teaspoon paprika: Lends beautiful color and a subtle smoky sweetness to the crust.
- 2 tablespoons olive oil: Helps create that irresistible golden sear on the chicken.
- 1 tablespoon butter: Swirled in at the end, this adds richness and a glossy finish.
- 2 garlic cloves (smashed): They infuse the butter with savory aroma for the ultimate pan sauce.
- 2 sprigs fresh thyme or rosemary (optional): Herbaceous notes brighten and elevate the finished dish.
- Juice of ½ lemon: Just a squeeze at the end makes all the flavors sing together.
How to Make Pan Seared Chicken Breast Recipe
Step 1: Prepare and Pound the Chicken
Start by patting your chicken breasts dry with paper towels—this is the secret to that gorgeous golden crust. Grab a meat mallet or rolling pin and give those breasts a gentle pound until they’re an even ½-inch thick. This not only helps the chicken cook evenly but also delivers that juicy, tender bite in every slice.
Step 2: Season Generously
Seasoning is everything! Sprinkle both sides of the chicken with salt, black pepper, garlic powder, and paprika. Take a minute to press the spices in gently, making sure every inch is coated—this is where the flavor party begins.
Step 3: Sear to Golden Perfection
Heat the olive oil in a large skillet over medium-high. When it shimmers, carefully lay in the chicken breasts. Don’t touch them for 5–6 minutes! Letting them sit undisturbed is how you get that restaurant-quality deep golden crust and beautiful flavor. They’ll naturally release from the pan when ready to turn.
Step 4: Add Butter, Garlic, and Herbs
Once you flip the chicken, add the butter, smashed garlic cloves, and thyme or rosemary. As the butter melts, tilt the pan and spoon those aromatic juices over the chicken. Keep basting and gently cooking for another 4–6 minutes, until an instant-read thermometer hits 165°F (74°C).
Step 5: Finish with Lemon and Rest
Turn off the heat and drizzle the juice of half a lemon over your chicken. Let it rest on a cutting board for 5 minutes—just enough time for the juices to settle, keeping every bite deliciously moist and flavorful. Slice and get ready to serve!
How to Serve Pan Seared Chicken Breast Recipe
Garnishes
Sprinkle a shower of freshly chopped parsley or chives over the chicken for an extra pop of color and garden-fresh taste. If you used herbs in the pan, go ahead and lay a sprig right on top for that chef’s table appeal. For an ultra-fancy finish, add a pinch of flaky sea salt before serving to highlight all those savory flavors.
Side Dishes
This Pan Seared Chicken Breast Recipe plays well with just about anything! Serve it alongside vibrant roasted vegetables, a fluffy pile of rice, or a crisp, refreshing green salad. For a more comforting touch, buttery mashed potatoes or garlicky sautéed greens are dreamy partners too.
Creative Ways to Present
Slice the chicken on a bias for a bistro-style presentation and fan it on the plate. Drizzle any leftover pan juices over the top for a glossy, mouthwatering touch. For an elevated dinner, lay it atop a bed of wilted spinach or couscous, or tuck slices into a warm sandwich with tangy slaw.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, let the chicken cool completely, then chill in an airtight container for up to 3 days. Sliced chicken is perfect for tossing onto salads, sandwiches, or grain bowls for easy lunches all week.
Freezing
Want to save your handiwork for another time? Wrap cooled chicken breasts tightly in plastic wrap or foil, then pop them into a freezer-safe container. They’ll keep beautifully for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
To keep your Pan Seared Chicken Breast Recipe juicy and tender, reheat gently in a skillet over low heat with just a splash of water or broth and a cover. You can also microwave in short bursts at 50% power, checking often so the meat stays moist—not dry or rubbery!
FAQs
Can I use chicken thighs for this Pan Seared Chicken Breast Recipe?
Absolutely! Chicken thighs will be just as delicious, though they may take a minute or two longer to cook due to their thickness and higher fat content. Expect even more flavor and juiciness.
Is it necessary to brine the chicken breasts?
Brining is optional, but it does take tenderness up a notch, especially if your chicken tends to dry out. Just 30 minutes in lightly salted water before cooking makes a noticeable difference in the final result.
Can I make this Pan Seared Chicken Breast Recipe dairy-free?
Definitely! Swap the butter for a dairy-free spread or just stick with olive oil for searing and basting. You’ll still get fantastic flavor and a lovely finish on your chicken.
What if I don’t have fresh herbs?
No worries! While fresh thyme or rosemary offers wonderful aroma, you can easily substitute a pinch of dried herbs in their place—or simply double down on the garlic for a more robust flavor.
How do I keep chicken breasts from drying out?
The key is not to overcook! Use a meat thermometer to check for 165°F at the thickest part, and don’t skip the 5-minute rest at the end. This locks in all the lovely juices, ensuring every bite is as moist as can be.
Final Thoughts
There’s nothing quite as satisfying as nailing a simple, classic chicken dinner—and this Pan Seared Chicken Breast Recipe truly delivers. Give it a try and watch it earn a spot in your regular rotation. You’ll love how easy, flavorful, and endlessly adaptable it is. Enjoy every juicy bite!
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Pan Seared Chicken Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Learn how to make delicious pan-seared chicken breasts with this easy recipe. Perfectly seasoned and cooked to juicy perfection, this stovetop chicken dish is a quick and flavorful dinner option.
Ingredients
Chicken:
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Additional:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves (smashed)
- 2 sprigs fresh thyme or rosemary (optional)
- Juice of 1/2 lemon
Instructions
- Prepare the Chicken: Pat dry and pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.
- Cook the Chicken: Heat oil in a skillet, add chicken, cook undisturbed until golden. Flip, add butter, garlic, and herbs. Baste and cook until done.
- Finish and Serve: Squeeze lemon juice over chicken, rest for 5 minutes, then slice and serve.
Notes
- For juicier chicken, consider brining in salted water for 30 minutes before cooking.
- This dish pairs well with roasted vegetables, rice, or a light salad.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 0g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg
