Perfect Pan-Seared Chicken Breast
Never serve dry, bland chicken again!
This Pan-Seared Chicken Breast is your new quick-fix secret to juicy, flavorful chicken.
Cooked perfectly on your stovetop in just 15 minutes,
pantry-friendly spices and one-skillet magic make this recipe a total dinner hero!
Your family will love this easy, foolproof method,
and you’ll love how quickly it all comes together for a delicious meal any night of the week.
For Pan-Seared Chicken Breast
- Chicken Breasts – Slice them in half lengthwise for quicker cooking and juicier results. You can use larger breasts cut thinner or small chicken breasts as they are.
- Olive Oil – Helps the spices adhere and gives the chicken a beautiful golden crust.
- Garlic Powder – Adds savory depth and aroma.
- Smoked Paprika – Imparts a subtle smokiness and rich color.
- Onion Powder – Enhances flavor with mild sweetness and depth.
- Oregano – Brings a touch of earthy, herby freshness.
- Salt & Black Pepper – Essential for bringing out all the flavors.
- Cayenne Pepper – Optional, but adds just the right hint of spice.
- Butter – Melting it into the skillet creates extra richness and deliciousness to finish your chicken.
Perfect Pan-Seared Chicken Breast
Ingredients
- 2 large chicken breasts, halved lengthwise (or 4 small chicken breasts)
- 3 tbsp olive oil, divided
- 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)
- 2 tbsp butter
Instructions
- Prepare the chicken:If using large chicken breasts, slice them in half lengthwise to form four thinner pieces. Pat dry thoroughly using a paper towel. Brush the chicken pieces evenly with 1 tablespoon of olive oil.
- Season the chicken:In a small bowl, combine garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and cayenne pepper. Generously sprinkle this seasoning blend on both sides of each chicken breast, gently pressing to adhere.
- Cook the chicken:Heat the remaining 2 tablespoons of olive oil in a large skillet (a cast iron skillet works great) over medium-high heat. When hot, place chicken breasts into the skillet, smooth side down. Sear without moving for about 5 minutes until golden and crisp.
- Flip and finish cooking:Use tongs to carefully flip the chicken breasts. Lower the heat to medium and cook for an additional 2-5 minutes, depending on the thickness of the chicken. To ensure perfect doneness, use a meat thermometer—cooked chicken breast should reach an internal temperature of 165°F (74°C).
- Add butter and rest:Once the chicken is fully cooked, add the butter directly to the skillet, then immediately remove from heat. Allow chicken to rest on a cutting board for about 5 minutes—this helps retain juiciness. Slice and serve warm.
Notes
-
Crispier chicken:
Add a tablespoon of flour to the spice mixture before seasoning the chicken. -
Storage:
Keep leftovers in an airtight container in the refrigerator for up to 3 days. -
Reheating without dryness:
Warm leftover chicken gently by adding a splash of chicken broth, then heating in a covered skillet or covered baking dish at 300ºF. The broth will create gentle steam, preventing dryness.
1. How do I stop the chicken from sticking to the pan?
Let your skillet get hot before adding oil—this creates a natural non-stick surface. Also, use a good-quality pan and don’t move the chicken too soon—let it sear properly!
2. How do I make sure my chicken is juicy and not dry?
The secret? Don’t overcook it! Use a meat thermometer and remove the chicken as soon as it hits 165°F (74°C). Also, let it rest for 5 minutes before slicing—this locks in all the juices.
3. What’s the best seasoning for extra flavor?
A simple blend of garlic powder, onion powder, smoked paprika, salt, and pepper does wonders! Want more depth? Add a pinch of cayenne for heat or Italian herbs for a Mediterranean twist.
4. Can I make this recipe with other cuts of chicken?
Absolutely! Chicken thighs work great and are naturally juicier. Just adjust cooking time as thighs take a bit longer—aim for 170°F (77°C) for best results.
5. Can I meal prep this chicken for the week?
Yes! Store it in an airtight container in the fridge for up to 3 days. For reheating, gently warm with a splash of chicken broth in a skillet or covered dish in a 300ºF oven—this keeps it moist!
