Pan Seared Chicken Breast
This Pan Seared Chicken Breast recipe is super quick and easy to make, and the chicken turns out tender and juicy every time.
We love to pan sear chicken to add to salads, sandwiches, wraps, bowls, pasta dishes, tacos, quesadillas, burritos and more. It’s a quick and easy way to prepare chicken any night of the week, and it’s also a great meal prep recipe. It’s nice to have pan seared chicken ready in the refrigerator to add to salads for lunch all week long.
What Is Pan Seared Chicken?
Pan seared chicken is style of cooking chicken with a little oil in a hot pan until it has a golden crust and it can easily be flipped over to the other side. The outside of the seared chicken is delicious and a little crispy while the inside is tender and juicy.
What You’ll Need
- Chicken Breasts. We use boneless and skinless chicken breasts for this recipe.
- Seasoning. We season the chicken with just a little salt and freshly ground black pepper.
- Olive Oil. We use olive oil to fry the chicken in.
- Butter. We add a little butter which adds flavor and makes a delicious golden crust on the chicken.
Find printable recipe with the measurements below.
How To Make Pan Seared Chicken Breasts
To make the best pan seared chicken, just follow these easy steps:
- Dry Chicken With Paper Towels. Thoroughly dry the chicken breasts by patting it dry with paper towels. If you skip this step, the chicken will release moisture and you won’t end up with a beautiful golden crust and the chicken may turn our tough.
- Season Chicken. Season both sides of the chicken with salt and freshly ground black pepper.
- Refrigerate Chicken. Cover and refrigerate the chicken until you’re ready to sear it. Remove from refrigerator and pat dry again.
- Pan Sear Chicken. Heat oil for a minute or two in a large skillet over medium-low heat before adding the chicken breasts. Using tongs or a fork, carefully add the chicken breasts to the oil and let them cook 7-9 minutes or until the chicken lifts easily from the pan and the cooked side is a light golden brown.
- Add Butter To Pan. Add butter to the pan and swirl it after you lift the chicken from the pan. Set the chicken back in the pan and cook another minute longer in the butter so the chicken turns a rich golden brown color.
- Turn Chicken. Using tongs or a fork, turn the chicken to the other side and cook another 5-6 minutes or until a thermometer placed in the center of the chicken breast registers 155° F. Add more butter and swirl and set the chicken back in the pan and cook another 30-60 seconds longer.
- Rest Chicken. Remove the pan from the heat and let the chicken rest in the pan for 3-5 minutes before slicing it.
How Long To Pan Sear Chicken Breasts
Pan searing chicken breasts takes approximately 20 minutes, depending on the thickness of the breasts.
Tips For Making The Best Pan Seared Chicken
- Make sure to pat the chicken good and dry before adding it to the hot oil.
- Refrigerating the chicken for 20-30 minutes after you have pat it dry. This will dry the chicken out even more. But this step is optional.
- Pat the chicken dry once again after you remove it from the refrigerator.
- Make sure the oil is sizzling hot before adding the chicken to the pan.
- Cook the chicken without moving it for 7-9 minutes or until the cooked side is golden brown and the chicken lifts easily from the pan.
- After removing the pan from the heat, let the chicken rest in the pan for 3-5 minutes before slicing it.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator. If properly stored, it should last 3-4 days.
Serving Suggestions
- Main Dish. Serve as a main dish with Mashed Potatoes and Steamed Broccoli.
- Salads. Chop and toss in salads like our Chicken Bacon Ranch Salad, Chopped Salad, and Chicken Cobb Salad.
- Pasta. Chop and add to pasta dishes like our Chicken Broccoli Alfredo.
- Rice Bowls. Add it to rice bowls and quinoa bowls.
- Sandwiches and Wraps. Use pan seared chicken to make sandwiches and wraps like our Grilled Chicken Sandwich and our BBQ Chicken Wrap.
More Easy Chicken Dinner Recipes
- Chicken Milanese
- Baked Chicken Tenders
- Easy Parmesan Crusted Chicken
- Grilled Chicken Sandwich
- Lemon Chicken Piccata
- Chicken Shawarma
- How to Poach Chicken
Pan Seared Chicken Breast
This Pan Seared Chicken Breast recipe is super quick and easy to make, and the chicken turns out tender and juicy every time.
Ingredients
- 4 Chicken Breasts
- 1 tablespoon olive oil
- 1 tablespoon butter, divided
- 1 teaspoon Kosher Salt
- 1/2 teaspoon freshly ground black pepper
- Garnish with fresh parsley, optional
Instructions
Notes
Tips For Making The Best Pan Seared Chicken
- Make sure to pat the chicken good and dry before adding it to the hot oil.
- Refrigerating the chicken for 20-30 minutes after you have pat it dry. This will dry the chicken out even more. But this step is optional.
- Pat the chicken dry once again after you remove it from the refrigerator.
- Make sure the oil is sizzling hot before adding the chicken to the pan.
- Cook the chicken without moving it for 7-9 minutes or until the cooked side is golden brown and the chicken lifts easily from the pan.
- After removing the pan from the heat, let the chicken rest in the pan for 3-5 minutes before slicing it.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 14gSaturated Fat: 5gUnsaturated Fat: 9gCholesterol: 86mgSodium: 655mgCarbohydrates: 1gFiber: 0gProtein: 20g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.
