My kids love chicken, but they can be picky when it comes to texture and flavor. Pan-seared chicken breast works because it stays juicy inside while developing a lightly crispy outside. In our home, it is familiar, comforting, and never boring, especially when paired with different sides or sauces. It’s one of those meals that makes everyone happy without extra effort.

Pan-seared chicken breast is one of those recipes I always come back to when I want something comforting, simple, and reliable. It looks elegant on the plate, yet it’s made with basic ingredients most of us already have. The golden crust, the juicy inside, and the gentle aroma from the pan make this dish feel special without being complicated. It’s the kind of recipe that fits easily into real life.

I have cooked pan-seared chicken breast in many ways over the years, and I always come back to a simple method with good heat and patience. I use a heavy pan, steady temperature, and proper resting time every single time. That consistency is what makes this recipe dependable and delicious.

You can serve pan-seared chicken breast with mashed potatoes, some roasted vegetables, also with rice, pasta, or even a fresh salad. It works for busy weeknights, quiet family dinners, and even casual gatherings when you want something homemade but polished.

Its Perfect For:

• Weeknight dinners
• Family meals
• Healthy eating
• Beginner cooks

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, lightly crushed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme or Italian seasoning
• Optional: fresh herbs or lemon wedges for serving

Kitchen Equipment You’ll Need

• Heavy skillet or cast-iron pan
• Tongs
• Sharp knife
• Cutting board
• Meat thermometer (optional but helpful)

How to Make Pan-Seared Chicken Breast

Step 1

Prepare the chicken. Place the chicken breasts on a cutting board and pat them completely dry with paper towels. If the breasts are very thick, carefully slice them horizontally or gently pound them to an even thickness. This helps them cook evenly and stay juicy. Season both sides generously with salt, black pepper, paprika, and dried herbs, pressing the seasoning lightly into the meat.

Step 2

Heat the pan. Place a heavy skillet or cast-iron pan over medium-high heat. Let the pan heat for a full minute so it’s evenly hot. Add the olive oil and swirl it around to coat the bottom of the pan. The oil should shimmer but not smoke.

Step 3

Sear the chicken. Carefully lay the chicken breasts into the hot pan, presentation side down. Do not move them once they hit the pan—this is key to developing a golden crust. Let the chicken sear for 5–6 minutes until a deep golden-brown color forms on the bottom.

Step 4 

Flip and finish cooking. Flip the chicken breasts gently using tongs. Add the butter and crushed garlic to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter over the chicken repeatedly. Continue cooking for another 5–7 minutes, basting often, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 5 

Rest the chicken. Remove the chicken from the pan and place it on a plate. Let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and moist.

Step 6 

Serve. Slice the chicken against the grain or serve whole. Spoon a little of the buttery pan juices over the top and garnish with fresh herbs or a squeeze of lemon if desired.

Tips for Perfect Pan-Seared Chicken Breast

• Dry the chicken well. Moisture prevents browning. Pat the chicken dry so it sears instead of steaming.This helps create a golden crust and better flavor.
  
• Even thickness matters. Chicken that cooks evenly stays juicy throughout. Pound or slice thick breasts so they cook at the same speed.
• Don’t rush the heat. Let the pan fully heat before adding the chicken. A hot pan helps lock in moisture and flavor.
• Leave it alone. Once the chicken hits the pan, don’t move it too soon. Let the crust form naturally before flipping.
• Use butter at the end. Butter burns quickly, so add it after flipping. It adds richness and a soft finish to the meat.
• Baste gently. Spoon melted butter over the chicken slowly. This keeps it moist and adds depth without overpowering.
• Always rest the chicken. Resting allows juices to settle back inside. This makes every bite tender and flavorful.

Optional Ingredients

• Lemon slices
• Fresh thyme or rosemary
• Garlic cloves
• Paprika or smoked paprika
• Chicken broth
• Honey or Dijon mustard
  

How to Serve Pan-Seared Chicken Breast?

I like to serve pan-seared chicken breast when I want a clean, simple plate that still feels comforting. A sliced chicken breast placed neatly next to mashed potatoes or rice feels warm and inviting. The pan juices spooned over the top bring everything together.

I also enjoy serving it with vegetables when I want something lighter. Steamed green beans, roasted carrots, or sautéed spinach balance the richness of the chicken. A squeeze of lemon at the end makes everything feel fresh.

I sometimes turn leftovers into a new meal by slicing the chicken thinly and adding it to salads, wraps, or sandwiches. It stays tender and flavorful, which makes it perfect for repurposing without feeling repetitive.

Is Pan-Seared Chicken Breast Healthy?

Pan-seared chicken breast is a healthy choice because it is naturally lean and high in protein. It provides energy, supports muscle health, and keeps you full longer. When cooked with moderate oil and butter, it fits easily into balanced meals.

It also allows you to control ingredients and portions. You can reduce salt, use healthy fats, and pair it with vegetables or whole grains. That flexibility makes it a smart option for everyday cooking.

Variations and Substitutions

• Garlic butter chicken. Add extra garlic and butter for richer flavor. Great for comfort-style meals. Pairs well with mashed potatoes. Still simple but more indulgent.
• Lemon herb chicken. Finish with lemon juice and fresh herbs. Bright and fresh tasting. Perfect for summer meals. Works well with vegetables.
• Creamy pan sauce version. Add cream and broth to the pan. Creates a smooth sauce. Feels restaurant-style. Best with pasta or rice.
• Spicy seared chicken. Add chili flakes or cayenne pepper. Gives gentle heat. Great for bold flavor lovers. Serve with cooling sides.
• Honey mustard chicken. Brush with honey and mustard glaze. Sweet and savory balance. Kid-friendly option. Pairs well with roasted veggies.
• Dairy-free version. Use olive oil only, skip butter. Still juicy and flavorful. Good for dietary needs. Works with herbs and spices.
• Thin-cut chicken cutlets. Slice breasts into thinner pieces. Cooks faster and evenly. Great for sandwiches. Very beginner-friendly.
• Oven-finished chicken. Sear then finish in the oven. Best for thick breasts. Prevents burning. Ensures even doneness.

How to Store, How to Reheat

Store cooked pan-seared chicken breast in an airtight container in the refrigerator for up to four days. Let it cool completely before storing to prevent excess moisture. Keep it whole if possible to maintain juiciness.

To reheat, warm it gently in a pan over low heat with a splash of broth or water. Cover the pan to trap moisture. You can also reheat in the microwave using short intervals to avoid drying it out.

Frequently Asked Questions About Pan-Seared Chicken Breast

Why is my chicken dry?
It may be overcooked or too thick. Always check internal temperature. Let it rest before slicing.

Can I use frozen chicken?
Yes, but thaw completely first. Frozen chicken releases water. Dry it well before cooking.

What pan is best?
Cast iron or heavy stainless steel. They hold heat evenly. Nonstick works but browns less.

Do I need a thermometer?
It helps but isn’t required. Chicken should reach 165°F. Juices should run clear.

Pan-Seared Chicken Breast Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

18

minutes

Pan-seared chicken breast recipe made easy with simple ingredients, helpful tips, healthy benefits, serving ideas, and variations for juicy, golden chicken every time.

Ingredients

• 2 large boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 tablespoon butter

• 3 cloves garlic, lightly crushed

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon dried thyme or Italian seasoning

• Optional: fresh herbs or lemon wedges for serving

Directions

• Prepare the chicken. Place the chicken breasts on a cutting board and pat them completely dry with paper towels. If the breasts are very thick, carefully slice them horizontally or gently pound them to an even thickness. This helps them cook evenly and stay juicy. Season both sides generously with salt, black pepper, paprika, and dried herbs, pressing the seasoning lightly into the meat.
• Heat the pan. Place a heavy skillet or cast-iron pan over medium-high heat. Let the pan heat for a full minute so it’s evenly hot. Add the olive oil and swirl it around to coat the bottom of the pan. The oil should shimmer but not smoke.
• Sear the chicken. Carefully lay the chicken breasts into the hot pan, presentation side down. Do not move them once they hit the pan—this is key to developing a golden crust. Let the chicken sear for 5–6 minutes until a deep golden-brown color forms on the bottom.
• Flip and finish cooking. Flip the chicken breasts gently using tongs. Add the butter and crushed garlic to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter over the chicken repeatedly. Continue cooking for another 5–7 minutes, basting often, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
• Rest the chicken. Remove the chicken from the pan and place it on a plate. Let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and moist.
• Serve. Slice the chicken against the grain or serve whole. Spoon a little of the buttery pan juices over the top and garnish with fresh herbs or a squeeze of lemon if desired.