Juicy, tender, and seasoned to perfection, this Pan-Seared Chicken Breast is the ultimate stovetop staple. It's a quick and easy recipe that delivers a beautiful golden-brown crust every single time, making it the perfect protein for salads, wraps, or a simple weeknight dinner.
I love sharing easy to make, versatile recipes you can rely on, and this one is about as easy as it gets! Whether I'm prepping for a busy week or throwing together a last-minute dinner, these chicken breasts are my go-to. The options really are endless; they pair just as well with a crisp Homemade Caesar Salad as they do alongside my Parmesan and Garlic Roasted Potatoes and Sautéed Squash.
Table of contents
If you've made my viral Oven Baked Pork Chops, you know I'm all about simplicity without sacrificing flavor, and this chicken recipe checks both those boxes! It's the same reliable, no-fail approach that makes getting a delicious dinner on the table a breeze.
If you're looking for more ways to use this chicken, it's also great sliced up in my Chicken Alfredo Casserole or served next to some Loaded Mashed Potatoes. Having a reliable, basic chicken recipe in your back pocket makes getting dinner on the table less stressful.
Key Ingredients & Substitutions
- Chicken Breasts - For this recipe, I use boneless skinless chicken breasts for the quickest pan-seared chicken. If you are working with large breasts, or need to stretch the protein, you can slice them in half lengthwise to create smaller cutlets. This ensures they cook evenly and stay juicy.
- Paprika - Great for flavor and color. If you have smoked paprika, it is great in this recipe!
- Dried Oregano - My go-to for adding delicious herby flavor. Substitute with dried thyme or Italian seasoning if that is what you have.
See the recipe card below for the full list of ingredients and measurements.
How To Make Pan-Seared Chicken Breast
The secret to juicy, flavorful chicken is all about the temperature and the patience. You want a hot pan and a totally undisturbed sear to get that perfect crust.
- Mix together all of the spices to make the spice mixture. This mixture is easy to customize, change up the dried herbs, add red pepper flakes, the options are endless.
- Trim your chicken, if needed, and pat dry with paper towels.
- Season the chicken on both sides with the spice mixture. Use all of it for the most flavor!
- Sear in a hot skillet for 5-6 minutes per side, or until the internal temperature reaches 165°F. Rest before slicing. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- To get the best sear on your chicken pat it dry with paper towels before seasoning it. If it is wet, it will steam instead of developing that golden brown crust that packs so much flavor!
- Don't crowd the pan! Crowding will steam the chicken. Cook in batches if needed.
- Use a thermometer to temp your chicken. For the juiciest chicken breast make sure to cook to 165°F.
- Keep those delicious juices inside not on the cutting board! Always rest your chicken for 5-10 minutes before slicing.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. These are excellent cold on top of a salad the next day!
Frequently Asked Questions
Absolutely! Use the same seasoning blend, but keep in mind that boneless thighs may take longer to cook.
If the chicken won't release when you try to flip it, it's not ready! It will naturally release from the pan once that golden crust has formed.
Yes, you can! To keep that beautiful crust, I recommend searing them in the skillet for 2-3 minutes per side first. then, transfer the skillet (if oven-safe) or a in a baking dish into a 400°F oven for 10 minutes or until the internal temperature reaches 165°F.
I hope this Pan-Seared Chicken Breast becomes a reliable staple in your kitchen just like it has in mine!
-Sky🩷
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📖 Recipe
Pan-Seared Chicken Breast
Ingredients
- 4 large chicken breasts or two sliced in half lengthwise
- 2-4 tablespoons olive oil
- 1 ½ teaspoons salt
- ¼-1/2 teaspoon pepper
- ½ teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon paprika smoked paprika is great here
- 1 teaspoon dried oregano
- 1 pinch chipotle powder or cayenne pepper
Instructions
- In a small bowl mix together all of the seasonings.
- Trim the chicken breasts and pat completely dry with paper towels.
- Sprinkle the spice mixture over the chicken, coating each side well.
- Heat a skillet over medium-high heat. Add in 2 tablespoons of the oil, add in the chicken and cook for 5 to 6 minutes, undisturbed. This allows the chicken to brown nicely.
- Flip, adding the remaining oil if needed and continue cooking for another 5-6 minutes, or until the internal temperature reaches 165°F. Enjoy!
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