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Pan-seared chicken breast sliced in a cast iron skillet, golden crispy crust with fresh parsley, served with green beans and mashed potatoes in a rich buttery pan sauce

The Best Pan-Seared Chicken Breast Recipes: Quick, Crispy & Juicy

This recipe offers a swift and simple method to achieve perfectly pan-seared chicken breasts with a crispy exterior and juicy interior, complemented by a rich and flavorful pan sauce.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 each large chicken breasts (250 – 300g/8 – 10 oz each), each cut in half horizontally to form 4 steaks, no need to pound
Seasoning
  • 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
For Searing
  • 20g / 1 1/2 tbsp unsalted butter or olive oil
Pan Sauce
  • 1/3 cup chicken stock (low sodium), sub water
  • 30g / 2 tbsp unsalted butter
  • 1 tbsp roughly chopped parsley optional but recommended

Equipment

  • Bowl
  • Large non-stick pan
  • Rubber spatula
  • Plate

Method
 

Season
  1. Mix the seasoning ingredients in a bowl, then sprinkle and spread evenly on both sides of the chicken, shaking off any excess.
Sear
  1. 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.
Pan Sauce
  1. 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
  1. Serve the chicken immediately with the pan sauce, sprinkled with parsley.

Notes

For best results, ensure the chicken reaches an internal temperature of 67C/153F. Scrape the pan thoroughly when making the sauce to incorporate all the delicious browned bits. Adjust salt to taste based on the type used.