Valentina Ablaev
This pan-seared chicken breast recipe is a foolproof way to make juicy chicken breast every time. This is the perfect way to make a quick chicken dinner in just 15 minutes, and it is so versatile!
Once you master cooking chicken in a pan, there’s nothing you can’t do! Pan-seared chicken can be used in so many ways! From creamy chicken alfredo to the protein in your BBQ chicken salad, the possibilities are endless.
Ingredients for Easy Pan-Seared Chicken
- Chicken breast – For the perfect pan-seared chicken, we use boneless, skinless chicken breast.
- Seasoning – For the best flavor, we use our homemade chicken seasoning. It’s the best seasoning blend and is the secret to what makes this chicken so delicious.
- Oil – We use olive oil for this chicken, but you can also use avocado oil! Take the flavor up a notch by adding a slab of butter to the oil.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- Use a meat mallet to beat the chicken into an even thickness. This will ensure that the chicken finishes cooking at the same time and no one spot is overcooked.
- An instant-read thermometer is a must when it comes to cooking chicken.
- Our non-stick skillet is the key to the perfect pan-seared chicken recipe.
Switch Up The Flavors
Chicken is so versatile, and the flavors can be switched up so easily!
- Cilantro chicken – Add fresh cilantro and lime juice to the chicken marinade, and you have the best cilantro lime chicken breast.
- Teriyaki chicken – Making your very own homemade teriyaki chicken is as simple as adding an easy teriyaki sauce to the marinade!
- Mexican-style – Use fajita seasoning to make your very own chicken fajitas at home!
Tips for Juicy Chicken in the Pan
When it comes to chicken, there is nothing worse than a dry, sad chicken breast. Here are Valentina’s pro tips to make sure that never happens to you!
- Don’t overcook! Seems obvious, right, but chicken is easy to overcook! That’s why a meat thermometer is a must for cooking chicken. Once the chicken reaches 165°F, remove it from the pan immediately.
- Don’t skip the rest. After pan-searing, it is crucial to rest the chicken for a few minutes before cutting into it. This will allow the chicken to absorb and retain all of the flavorful juices.
How to Make Chicken in the Pan
The easiest step by step instructions:
- Prep the chicken. Beat the chicken into an even thickness and season on both sides with chicken seasoning.
2. Sear. Heat a large skillet up to medium-high heat and coat it with oil. Once the pan is hot, add the chicken breast and sear on both sides until the crust is golden-brown. Cover the pan with a lid and turn the heat down to low. Cook for 5-6 minutes or until the chicken is cooked through.
3. Rest. Remove the chicken from the pan and allow it to rest for a few minutes before slicing.
Make a Pan sauce
It is so easy to create the perfect pan sauce! All you need to do is deglaze the pan using either chicken broth or white wine. Use a wooden spoon to scrape up the browned bits. Bring the liquid up to a simmer to thicken. Optional, but you can also stir in some shredded parmesan.
Other Cooking Methods
If you like the recipe but are looking for other ways to prepare it, here are some other classic ways to make the juicy chicken.
In the summertime, I will always choose the grill! You can make the perfect juicy chicken on the grill!
Our baked chicken thigh recipe is a family favorite and makes the most incredible chicken dish.
The air fryer is the secret tool to an easy and clean cooking process. We found the best way to get juicy chicken in the air fryer.
How to Use Chicken
- Pasta: We add pan-seared chicken breast to all of our pasta dishes! Everything from creamy pesto chicken to our easy tuscan chicken pasta!
- Salad: Seared chicken is the perfect protein to add to any salad! Our chicken caesar pasta salad is so delicious when we add seared chicken breast to it!
- Bowl: Our chicken quinoa bowl is a healthy and well-rounded meal that is made complete with this chicken.
- Balanced meal: Serve pan-seared chicken with a side of cheesy asparagus and simple mashed potatoes.
Store & Reheat
- Storage. Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat. Serve cold with a salad or reheat the chicken! Sauté in a warm pan for a few minutes or until cooked through. Be careful not to overcook.
- Freeze. To store seared chicken for longer, you can easily freeze it! Add the cooked, sliced chicken to a freezer-safe container, and store it in the freezer for up to 3 months. Reheat: Add the frozen chicken to a warm pan with a little bit of water, and cover with a lid. Cook on the stove for 10 minutes or until reheated.
More Chicken Recipes
If you enjoyed this chicken recipe, be sure to try our other easy chicken recipes; here are some of our favorites:
One Pan Meals- Casseroles
- Chicken
- Hot Sandwiches
- Casseroles
- Grains and Pasta
- Grains and Pasta
If you tried this chicken skillet recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Pan Seared Chicken Breast
Ingredients
- 1 lb boneless skinless chicken breast 2 chicken breasts
- 1 Tbsp olive oil
- 2 Tbsp chicken seasoning
Instructions
- Use a meat mallet to beat the chicken breasts into an even thickness.
- Season the chicken on both sides with chicken seasoning.
- Heat a skillet up to high heat and add 1 tbsp of oil.
- Add the chicken breasts to the pan and cook for 2 minutes per side to get a golden-brown crust.
- Turn the heat down to low and cover the pan with a lid. Cook for an additional 5-6 minutes or until the thickest part of the chicken reaches 165°F.
- Remove the chicken breasts from the pan and allow them to rest for a few minutes before slicing.
Notes
- Avoid Overcooking. Chicken can easily become dry if overcooked. That’s why using a meat thermometer is essential. As soon as the internal temperature hits 165°F, take the chicken off the heat right away.
- Let It Rest. After pan-searing, allow the chicken to rest for a few minutes before slicing. This helps the juices redistribute throughout the meat, keeping it tender and flavorful.
- Refrigerate. Keep leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a pan or serve cold on a salad.
Nutrition
FAQ’s
This recipe doesn’t require marinade time, making it quick and easy! If you’d like to marinate the chicken, simply coat it with seasoning and some oil, store it in the fridge for 30 minutes or up to 5 hours.
Yes, you can absolutely use chicken thighs for this recipe.
You can use a nonstick skillet, a cast iron skillet, and even a stainless steel pan!
