Description
This Perfect Pan-Seared Chicken Breast recipe yields juicy, tender chicken with a flavorful, crispy golden crust. The simple blend of spices combined with a quick skillet sear and a touch of butter finishing makes it a foolproof, delicious main dish perfect for weeknights or meal prep.
Ingredients
Scale
Chicken
- 2 large chicken breasts, halved lengthwise (or 4 small chicken breasts)
Seasoning
- ¾ tsp garlic powder
- ¾ tsp smoked paprika
- ¾ tsp onion powder
- ¾ tsp dried oregano
- ¾ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper (optional for a spicy kick)
Cooking Fats
- 3 tbsp olive oil, divided
- 2 tbsp butter
Instructions
- Prepare the chicken: If using large chicken breasts, slice them in half lengthwise to create four thinner pieces. Pat each piece dry thoroughly with a paper towel. Brush the chicken evenly with 1 tablespoon of olive oil to help the seasoning adhere and promote browning.
- Season the chicken: In a small bowl, mix together the garlic powder, smoked paprika, onion powder, dried oregano, salt, black pepper, and optional cayenne pepper. Generously sprinkle both sides of each chicken breast with the spice blend, gently pressing it into the surface to fully coat the meat.
- Cook the chicken: Heat the remaining 2 tablespoons of olive oil in a large skillet, preferably cast iron, over medium-high heat until hot. Carefully place the chicken breasts smooth side down in the skillet and let them sear undisturbed for about 5 minutes until golden brown and crisp.
- Flip and finish cooking: Using tongs, carefully flip the chicken breasts over. Reduce the heat to medium and continue cooking for another 2 to 5 minutes depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe and juicy chicken.
- Add butter and rest: Once fully cooked, add the 2 tablespoons of butter to the skillet and let it melt over the chicken. Immediately remove the pan from heat and transfer the chicken to a cutting board. Allow it to rest for about 5 minutes to retain its juices before slicing and serving warm.
Notes
- Patting the chicken dry before seasoning ensures better browning and crust formation.
- Use a meat thermometer to avoid overcooking and keep the chicken tender.
- For a milder flavor, omit the cayenne pepper or reduce the amount.
- This recipe pairs well with steamed vegetables, rice, or a fresh salad.
- Leftover cooked chicken breasts can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast half (approximately 4 oz)
- Calories: 280
- Sugar: 0.3 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: pan-seared chicken, chicken breast recipe, easy chicken dinner, juicy chicken breast, skillet chicken
