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A perfectly cooked juicy pan-seared chicken breast in a skillet.

Classic Juicy Pan-Seared Chicken

Master the art of pan-searing chicken with this straightforward recipe, resulting in perfectly moist chicken with a beautiful golden crust. It’s ideal for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pieces
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into 1-inch thick pieces or pounded thin
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked or sweet)
  • 0.5 teaspoon dried thyme or oregano
  • 1 teaspoon salt , or to taste
  • 0.5 teaspoon black pepper , or to taste
  • 0.25 cup chicken broth or white wine (optional, for deglazing)
  • Fresh parsley (optional, for garnish)

Equipment

  • Paper towels
  • Small bowl
  • Large, heavy-bottomed skillet (cast iron or stainless steel)
  • Cutting board
  • Meat thermometer

Method
 

Main Instructions
  1. Pat the chicken breasts thoroughly dry with paper towels; if very thick, slice horizontally or pound to an even 1/2 to 3/4-inch thickness for uniform cooking.
  2. In a small bowl, combine garlic powder, onion powder, paprika, dried thyme/oregano, salt, and black pepper; then sprinkle this blend generously over both sides of the chicken, pressing to adhere.
  3. Place a large, heavy-bottomed skillet over medium-high heat and add olive oil, heating until shimmering.
  4. Carefully place the seasoned chicken breasts in the hot skillet, ensuring not to overcrowd, and cook for 3-5 minutes per side, undisturbed, until a deep golden-brown crust forms.
  5. Optionally, pour chicken broth or white wine into the pan, bring to a simmer while scraping up any browned bits, then reduce heat, cover, and cook for 2-3 minutes or until the internal temperature reaches 165°F (74°C).
  6. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing.
  7. Slice the chicken against the grain and serve immediately, drizzled with any pan juices, and garnished with fresh parsley if desired.

Notes

Do not overcrowd the pan to ensure a proper sear; cook chicken in batches if necessary. Always use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).