Pan-Seared Chicken Breast

5 from 27 votes

Say goodbye to dry chicken because this Pan-Seared Chicken Breast recipe makes perfectly juicy chicken on the stovetop every time. The chicken is simply seasoned and cooked in a hot skillet, making it a quick and flavorful recipe.

Prep Time5

Cook Time10

Total Time15

Course: dinner, lunch

Cuisine: American

Diet: Gluten Free

Keyword: pan-seared chicken breast, skillet chicken breast

Servings:

Calories: 278kcal

Author: Erin

Ingredients

2 large chicken breasts sliced in half lengthways; or use 4 small breasts
3 tablespoon olive oil divided
¾ teaspoon garlic powder
¾ teaspoon smoked paprika
¾ teaspoon onion powder
¾ teaspoon oregano
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne
2 tablespoon butter

US Customary - Metric

Instructions

If your chicken breasts are larger, slice them in half to create 4 thinner chicken breasts, then pat them dry with a paper towel. Brush 1 tablespoon of olive oil over the chicken.
In a small bowl, stir all of the seasonings together. Use your hands to sprinkle the spice mixture over the chicken, coating all sides.
Pour the remaining olive oil in a large, deep skillet or a cast iron skillet and heat it over medium-high heat. Once hot, add the chicken smooth side down and cook the chicken for 5 minutes. Use tongs to flip the chicken over, then reduce the heat to medium and cook the chicken for 2-5 minutes. NOTE: cook times vary depending on thickness of the chicken; always use a meat thermometer to confirm the internal temperature.
Add the butter to the skillet, then remove the skillet from the heat.
Let the chicken rest on a cutting board for 5 minutes before slicing. Enjoy!

Video

Notes

*Calories are per serving and are an estimation

*For extra crispy chicken, add a little bit of flour to the seasoning mixture.

*Storage: Store chicken in a sealed container in the refrigerator for up to 3 days

*To reheat chicken without drying it out, warm it with a bit of chicken broth in a covered hot skillet or a covered baking dish in a 300ºF oven. Both techniques gently steam the chicken as it reheats to help it stay moist.

Nutrition