Pan-Seared Chicken Breast

You may not think you need a pan-seared chicken breast recipe, but after you make this one, you may never return to oven-roasting. Boneless, skinless chicken breasts are a go-to kitchen staple for my dinner rotation at least four times a week. You can choose from countless chicken breast recipes—everything from easy sheet pan dinners to slow-cooker chicken recipes. But when it comes to sauteing chicken in a pan, it’s easy to end up with tough, dry chicken breasts that no amount of sauce or creamy side dishes can save. Until now!

This recipe is a fool-proof method that will guide you in how long to pan-sear chicken breast to create juicy, perfectly cooked chicken ready for salads, for sandwiches or to be a meal’s centerpiece.

Ingredients for Pan-Seared Chicken Breast

• Boneless skinless chicken breasts: Look for 6-ounce portions to ensure even cooking and tenderness. Boneless breasts are quick-cooking and versatile; skinless ones make for a lean, healthy protein choice. Reading the labels to know the best chicken to buy can be confusing and frustrating, but an organic option is usually worth the extra cash.
• Salt and pepper: These simple seasonings enhance the chicken’s natural flavors. Adding salt before cooking helps lock in juices, while pepper adds a mild spice and complexity.
• Olive oil: This cooking oil has healthy fats that help brown the chicken and prevent it from sticking in the pan. The best olive oils come from around the world, but I usually reach for the Italian stuff.
• Butter: Butter makes everything better. A small amount of butter enriches the chicken with a deeper flavor and golden color. Use unsalted for this recipe so you can control the seasoning yourself and not gamble on the amount in the butter.
• Lemon wedge and minced parsley: A squeeze of lemon brightens the dish with acidity, balancing out the rich flavors. Parsley adds a touch of bright green freshness and color, perfect for a well-rounded finish.

Directions

Step 1: Prep the chicken

TASTE OF HOME

Place the chicken breasts between two pieces of storage wrap on a cutting board. Pound the chicken to 1/2-inch thickness with the flat end of a meat mallet. Season the chicken breasts on both sides with salt and pepper.

Editor’s Tip: If you don’t have a meat mallet, a rolling pin, hefty saucepan or skillet works in a pinch. Just be careful not to pound the chicken too thin.

Step 2: Get cooking

TASTE OF HOME

Heat the olive oil and butter in a large skillet on medium heat. Add the chicken and cook for five to six minutes per side, until the internal temperature reaches 165°F.

Editor’s Tip: While it can be tempting to turn up the heat when learning how to pan-sear chicken breast, keep the burner on medium and no higher. Cranking the heat can burn your butter and cause the outside of the chicken to brown too quickly or even burn while leaving the inside undercooked. Moving the chicken around can cause the breasts to stick to the pan and rip, so resist fiddling with the meat while cooking.

Step 3: Rest and garnish

TASTE OF HOME

Transfer the chicken to a cutting board or plate and rest for five minutes before slicing. If desired, serve with fresh lemon wedges and parsley.

Editor’s Tip: We are all in a rush these days, but not resting your meat is a common mistake when making chicken that can result in a dry, tasteless cut. Be sure to give it a few minutes before slicing and serving. This redistributes and locks in the chicken breasts’ juices as they cool.

TASTE OF HOME

Pan-Seared Chicken Breast Variations

• Switch up the seasoning: Before the chicken goes into the pan, season it with rosemary, sage, thyme, basil or oregano. Blend a few herbs to make Italian seasoning, herbes de Provence or one of our other homemade spice blends. Remember that dried herbs pack more punch than fresh, so don’t go overboard.
• Try thighs: You can pan-sear other cuts of chicken. Chicken thighs work well and provide more flavor.
• Make a sauce from the drippings: After pulling your chicken out of the pan to rest, throw some diced shallot and garlic into the oil, butter and drippings. As the aromatics heat and become fragrant, add cooking wine and a little chicken broth and scrape any brown bits from the bottom of the pan. Bring the mixture to a boil and then simmer until it reduces by half.

How to Store Pan-Seared Chicken Breast

Whether you make extra servings of pan-seared chicken for other meals or simply have leftovers, wrap the cooked chicken tightly or place it in an airtight container and refrigerate it. Your lunch salad or sandwich will thank you. Pan-seared chicken breast recipes freeze well too.

How long does pan-seared chicken breast last?

Leftover pan-seared chicken breasts last three to four days in the refrigerator and three to four months in the freezer. To freeze cooked chicken, let it cool, wrap it tightly, and place it in a freezer-safe container or bag.

How do you reheat pan-seared chicken breast?

To retain moisture, reheat the chicken in a skillet over low heat or in a microwave with a broth or water splash to prevent drying. To reheat frozen cooked chicken, let it thaw in the fridge overnight.

Pan-Seared Chicken Breast Tips

TASTE OF HOME

How do you prevent the chicken from sticking in the pan?

Preheat the pan properly, use olive oil and butter, and avoid moving the chicken too soon. Letting it develop a crust helps prevent sticking.

What can you serve with pan-seared chicken breast recipes?

Serve pan-seared chicken breasts as a main course with roasted vegetables, cream cheese mashed potatoes or a side salad. This chicken is also excellent on top of grain bowls, in wraps or over pasta. And no one can resist chicken tacos! Slice the chicken breasts thin and serve the chicken on tortillas with shredded cheese, lettuce, tomato, sour cream and guacamole. For a side, whip up some homemade refried beans.

To make the ultimate chicken sandwich, slather mayo and Dijon mustard on an excellent multigrain bun, add a little LTO (lettuce, tomato and onion), and, if you’re feeling fancy, top it off with bacon and avocado. Then, serve it with some homemade french fries.