... Print

Foolproof Pan Seared Chicken Breast for a Juicy, Golden Brown Dinner

A close-up of a perfectly cooked pan seared chicken breast, showing a golden-brown crust and juicy white interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn the simple technique for achieving restaurant quality pan seared chicken at home. This method results in a perfectly golden-brown exterior and a juicy interior every time.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the chicken: Pat the chicken breasts completely dry using paper towels. This step is key for a good sear.
  2. Season the chicken: In a small bowl, mix the salt, pepper, garlic powder, and paprika. Sprinkle the seasoning mix evenly over both sides of the chicken breasts.
  3. Heat the skillet: Place a heavy-bottomed skillet (cast iron is best) over medium-high heat. Add the olive oil and let it heat until it shimmers slightly, about 2 minutes.
  4. Sear the first side: Carefully place the chicken breasts in the hot skillet. Do not move them for 4 to 6 minutes. You are looking for a deep golden-brown crust.
  5. Flip and finish: Flip the chicken breasts. Immediately add the butter to the pan. As the butter melts, tilt the pan and spoon the melted butter over the chicken for about 1 minute.
  6. Reduce heat and cook: Reduce the heat to medium-low. Continue cooking for another 5 to 8 minutes, or until the internal temperature reaches 165 degrees Fahrenheit when checked with a meat thermometer.
  7. Rest the chicken: Remove the chicken from the skillet and place it on a cutting board. Let it rest for 5 minutes before slicing. This keeps your chicken breast juicy.

Notes

  • For thicker chicken breasts, pound them to an even thickness (about 3/4 inch) before seasoning. This helps the chicken cook evenly.
  • If you want a quick pan sauce, remove the chicken, add 1/4 cup of chicken broth to the hot skillet, scrape up the browned bits, and simmer until slightly reduced.
  • Do not overcrowd the pan; sear one or two pieces at a time to maintain high heat for a proper sear.

Nutrition

Find it online: https://carlacooking.com/pan-seared-chicken-recipe-juicy-golden/