Pan Seared Chicken Breast
This pan-seared chicken recipe makes the perfect flavorful chicken breast that is juicy every time. Our homemade chicken seasoning infuses the chicken with the best flavor, and searing it in the skillet keeps it moist and juicy.
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.