Unlock the secret to perfectly pan-seared chicken breasts, a true weeknight hero! Forget dry, bland chicken and prepare to master quick, flavorful chicken breast recipes that are a joy to cook and eat. This method elevates simple pantry staples into a delicious meal, making it ideal for busy parents and beginners alike. You’ll impress everyone with tender, juicy chicken topped with a rich pan sauce.
Why You’ll Love This Pan-Seared Chicken Breast Recipe
You’ll adore this recipe for its unbeatable simplicity and incredible results.
- It’s ready in under 15 minutes, perfect for busy weeknights.
- You only need everyday pantry ingredients to create magic.
- Achieve perfectly juicy, crispy chicken every single time.
- A simple yet delicious pan sauce forms right in the skillet.
- This versatile dish pairs beautifully with countless sides.
- Say goodbye to dry, bland chicken with these foolproof chicken breast recipes.
Ingredients
These simple chicken breast recipes start with fresh, high-quality ingredients.
- 2 large chicken breasts (250 – 300g/8 – 10 oz each), each cut in half horizontally to form 4 steaks
- 20g/ 1 1/2 tbsp unsalted butter or 1 1/2 tbsp olive oil
- 1 tsp paprika, regular/sweet (or smoky)
- 1/2 tsp onion powder (or more garlic)
- 1/2 tsp garlic powder (or more onion)
- 1/4 tsp cumin (sub coriander, thyme leaves crushed between fingers, or omit)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/8 tsp black pepper
- 1 1/2 tbsp flour, plain/all-purpose, GF
- 1/3 cup chicken stock (low sodium), sub water
- 30g/ 2 tbsp unsalted butter
- 1 tbsp roughly chopped parsley, optional but recommended
Notes & Substitutions
Chicken: Slice your chicken breasts horizontally to create thinner, more even steaks. This ensures quick and uniform cooking without needing to pound them.
Spices: Feel free to get creative! Swap paprika and cumin for Italian seasoning, a smoky BBQ rub, or a zesty lemon-herb blend to create different flavors.
Flour: The flour creates a beautifully golden, crispy crust and helps thicken the pan sauce. For a gluten-free option, use a GF all-purpose flour blend or cornstarch.
Butter: Using unsalted butter for searing adds a richer flavor profile than just oil. You can use olive oil if you prefer, but butter enhances the crispiness.
Stock: Chicken stock (low sodium) is a fantastic alcohol-free alternative adds depth to the sauce, or simply use water for a lighter option.
Salt: Adjust the salt quantity based on the type you use. Kosher salt or cooking salt has a larger crystal size, so you’ll need less table salt.
Equipment
You don’t need fancy tools for these delicious pan-seared chicken breast recipes.
- A large non-stick skillet (10-12 inches) is essential for even cooking.
- Tongs or a spatula help you easily flip the chicken.
- Use a shallow dish or plate for seasoning your chicken.
- A meat thermometer ensures perfect doneness every time.
Instructions
Follow these simple steps to prepare the best pan-seared chicken breast.
- Prepare Chicken: Start by slicing each large chicken breast horizontally. This creates thinner, quicker-cooking cutlets. Next, pat the chicken pieces thoroughly dry with paper towels. Removing moisture is key for a crispy crust on your pan-seared chicken.
- Make Seasoning Mix: In a small bowl, combine all the dry seasoning ingredients: paprika, onion powder, garlic powder, cumin, salt, pepper, and flour. Stir until they are well combined. This blend forms the flavorful coating for your chicken.
- Season Chicken: Sprinkle this seasoning mix generously over both sides of the chicken cutlets. Use your fingertips to gently press the seasoning into the meat, ensuring an even coating. Shake off any excess flour and spice mixture before cooking.
- Sear Chicken: Heat the butter or olive oil in your large non-stick skillet over high heat until it shimmers. Add the seasoned chicken to the hot pan in a single layer. Cook for approximately 2 1/2 minutes on each side, or until a beautiful deep golden crust forms. Ensure the internal temperature reaches 67°C/153°F for perfectly cooked pan-seared chicken breast.
The USDA recommends cooking all chicken to an internal temperature of 165°F (74°C) for food safety.
- Rest Chicken: Once cooked, remove the chicken from the skillet and transfer it to a plate. Tent the plate loosely with aluminum foil. Let the chicken rest for 3 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in incredibly tender and moist chicken.
- Prepare Pan Sauce: Reduce the heat under the skillet to medium-high. Pour in the chicken stock. Immediately scrape up all the flavorful browned bits (fond) from the bottom of the pan using a rubber spatula. Simmer rapidly for 1 to 1 1/2 minutes, or until the liquid reduces by half. Stir in the remaining butter until it melts and combines into a rich, luscious sauce.
- Serve: Plate the rested chicken immediately. Spoon the delicious pan sauce generously over each piece of pan-seared chicken. Garnish with fresh, roughly chopped parsley for a pop of color and freshness. Enjoy your perfectly cooked chicken breast recipes!
Pro Tips & Troubleshooting
Pounding Chicken: If your chicken breasts are very thick, lightly pound them to an even 3/4-inch thickness. This ensures uniform cooking and prevents one part from drying out while another finishes.
Pan Heat: Always start with a hot pan and oil/butter. High heat creates that desirable deep golden crust quickly, locking in juices.
Don’t Overcrowd: Cook chicken in batches if necessary. Overcrowding the pan lowers the temperature and steams the chicken instead of searing it, preventing a crispy exterior.
Internal Temperature: A meat thermometer is your best friend. Chicken is safely cooked at 74°C/165°F, but removing it at 67°C/153°F allows for carryover cooking to reach perfect doneness.
Flavorful Fond: Those browned bits stuck to the bottom of the pan are packed with flavor! Make sure to scrape them thoroughly into your pan sauce.
Sauce Consistency: If your sauce is too thin, simmer it a bit longer. If it’s too thick, add a splash more stock or water.
Burnt Bits: If your fond starts to look too dark, remove the pan from heat briefly before adding liquid. This prevents the sauce from tasting bitter.
Serving, Storage & Variations
Serving Suggestions
Pair these fantastic chicken breast recipes with a simple green salad dressed with vinaigrette. Serve alongside creamy mashed potatoes or fluffy rice to soak up the delicious pan sauce. Complement your meal with roasted vegetables like asparagus or broccoli. Don’t forget some fresh, crusty bread for dipping!
Storage & Reheating
Store leftover pan-seared chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked chicken (without sauce, if possible) for up to 3 months. Thaw in the refrigerator overnight. Reheat gently in a skillet over low heat with a splash of chicken stock or in the oven at 160°C/325°F to retain moisture.
Variations
- Spice Blends: Experiment with different spice combinations. Try Italian seasoning, a Cajun blend for a kick, or a fragrant lemon-herb mix.
- Creamy Sauce: Stir in a tablespoon or two of heavy cream or milk to the finished pan sauce for a richer, more indulgent finish.
- Mushroom Sauce: Sauté sliced mushrooms in the pan before or with the chicken. Remove them, then add them back to the pan sauce.
- Lemon-Garlic: Finish the pan sauce with a squeeze of fresh lemon juice and a pinch of minced fresh garlic.
- Honey-Mustard: Whisk in a teaspoon of Dijon mustard and a drizzle of honey to the pan sauce for a sweet and tangy twist.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of these tasty chicken breast recipes.
- Calories: ~350 kcal
- Protein: ~45g
- Fat: ~18g
- Carbohydrates: ~5g
Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
FAQ (Frequently Asked Questions)
Q: Can I use boneless, skinless chicken thighs for this recipe?
A: Absolutely! Boneless, skinless chicken thighs work beautifully with this method. Just be aware they may require a slightly longer cooking time, around 4-5 minutes per side.
Q: Why do you cut the chicken breasts in half horizontally?
A: Cutting the chicken breasts in half creates thinner, more uniform cutlets. This ensures they cook quickly and evenly, preventing one part from drying out before another is done.
Q: Can I skip the flour in the seasoning for these chicken breast recipes?
A: You can, but the flour is crucial for achieving that wonderfully crispy crust and also helps to thicken the pan sauce. Without it, the chicken will still be flavorful but won’t have the same texture.
Q: How do I know the chicken is cooked through without a thermometer?
A: While a thermometer is best, you can check by cutting into the thickest part of a piece. If the juices run clear and the meat is opaque white throughout, it’s done.
Q: Can I prepare the chicken in advance for meal prep?
A: Yes. You can season and cook the chicken as directed, then let it cool completely before storing it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of broth or water if needed to keep it juicy.
Conclusion
You now have all the tools to master the best pan-seared chicken breast recipes for quick, crispy, and juicy results. This simple yet elegant dish is a testament to how easy delicious cooking can be, even on the busiest of nights. We encourage you to try this incredibly flavorful recipe and make it your own. Share your experiences and any customizations you discover – we can’t wait to hear about your culinary triumphs!
The Best Pan-Seared Chicken Breast Recipes: Quick, Crispy & Juicy
Ingredients
Equipment
Method
- Mix the seasoning ingredients in a bowl, then sprinkle and spread evenly on both sides of the chicken, shaking off any excess.
- Melt the butter in a large non-stick pan over high heat. Cook the chicken for 2.5 minutes per side until deep golden, or until the internal temperature reaches 67C/153F, then remove it onto a plate.
- Lower the heat to medium-high. Add the chiken stock and simmer rapidly for 1-1.5 minutes, scraping the pan with a rubber spatula to loosen the golden bits, until it's reduced by half. Add the butter and let it melt, mixing well to combine.
- Serve the chicken immediately with the pan sauce, sprinkled with parsley.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
