Juicy Pan-Seared Chicken Breast
Say goodbye to dry, boring chicken!
This easy pan-seared chicken breast recipe is the secret to perfectly golden, juicy chicken in just 15 minutes.
With a simple seasoning blend and a quick stovetop method, you’ll get a crispy crust and tender, flavorful inside every time.
Serve it with your favorite sides, slice it for meal prep, or enjoy it on its own—it’s that good!
For Pan-Seared Chicken
- Chicken – Use two large chicken breasts sliced in half lengthwise or four small chicken breasts for even cooking.
- Olive Oil – Helps create a golden sear while keeping the chicken moist.
- Garlic Powder – Adds a rich, savory flavor without the need for fresh garlic.
- Smoked Paprika – Gives a smoky depth and enhances the color of the chicken.
- Onion Powder – Provides a subtle sweetness and rounds out the seasoning blend.
- Oregano – Adds a hint of earthiness and aromatic flavor.
- Salt & Black Pepper – Essential for enhancing the overall taste.
- Cayenne Pepper – A touch of heat to balance out the flavors.
- Butter – Melted at the end for extra richness and a smooth finish.
Perfect Pan-Seared Chicken Breast
Notes
Ingredients
- 2 large chicken breasts, halved lengthwise (or 4 small breasts)
- 3 tbsp olive oil, divided
- ¾ tsp garlic powder
- ¾ tsp smoked paprika
- ¾ tsp onion powder
- ¾ tsp oregano
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 2 tbsp butter
Instructions
- Prepare the Chicken – If using large chicken breasts, slice them in half to create thinner pieces. Pat dry with a paper towel and brush with 1 tbsp olive oil.
- Season – In a small bowl, mix garlic powder, paprika, onion powder, oregano, salt, black pepper, and cayenne. Sprinkle evenly over the chicken, ensuring full coverage.
- Cook – Heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Place the chicken smooth side down and sear for 5 minutes. Flip, reduce heat to medium, and cook for another 2-5 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Finish – Add butter to the skillet and remove from heat. Let the chicken rest on a cutting board for 5 minutes before slicing.
- Serve & Enjoy!
Tips & Storage
- For extra crispiness: Add a bit of flour to the seasoning mix.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently with a splash of chicken broth in a covered skillet or oven at 300°F to retain moisture.
Nutrition
Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. How do I ensure my chicken stays juicy?
To keep your chicken juicy, pound it to an even thickness before cooking. This ensures even cooking and prevents dry spots. Let it rest for 5 minutes after cooking—that’s when the magic happens!
2. Can I use other oils besides olive oil?
Of course! While olive oil adds great flavor, you can also use canola oil or avocado oil for searing. Just make sure the oil can handle high heat, and you’re good to go!
3. What should I do if my chicken isn’t browning properly?
If your chicken isn’t browning well, increase the heat slightly. Ensure the skillet is fully heated before adding the chicken. A cast-iron skillet works wonders for getting that golden-brown crust.
4. How do I check if my chicken is cooked through?
The best way is to use a meat thermometer—the internal temperature should reach 165°F (74°C). This ensures it’s cooked perfectly without being overdone!
5. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option for a juicier cut. Just keep in mind they may need a slightly longer cook time depending on thickness.
