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A cooked tender chicken breast, sliced and presented on a plate, ready for a meal.

Ultimate Juicy Pan-Seared Chicken Breast

Learn how to achieve perfectly juicy pan-seared chicken breasts every time with this simple yet effective recipe. The key is in proper preparation, searing, and a crucial resting period.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 boneless, skinless chicken breasts (about 6-8 ounces each)
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper, freshly ground to taste
  • 1/2 teaspoon Optional: garlic powder
  • 1/2 teaspoon Optional: paprika
  • Optional: your favorite all-purpose seasoning

Equipment

  • Paper towels
  • Parchment paper or plastic wrap
  • Meat mallet or heavy rolling pin
  • Heavy-bottomed skillet (cast iron or stainless steel)
  • Instant-read thermometer
  • Cutting board
  • Foil

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels and place them between parchment paper or plastic wrap.
  2. Pound the thicker parts of the chicken to an even thickness of 3/4 to 1 inch for consistent cooking.
Seasoning & Searing
  1. Drizzle chicken with olive oil and generously season both sides with salt, pepper, and optional spices.
  2. Heat a heavy-bottomed skillet over medium-high heat until shimmering, then add chicken.
  3. Sear for 3-5 minutes per side, undisturbed, until a golden-brown crust forms.
Finishing the Cook
  1. **Option 1 (Stovetop Finish):** Reduce heat to medium-low, cover, and cook for 5-7 minutes until chicken reaches 160-165°F (71-74°C).
  2. **Option 2 (Oven Finish):** Transfer oven-safe skillet to a preheated 375°F (190°C) oven for 8-12 minutes until chicken reaches 160-165°F (71-74°C).
Resting & Serving
  1. Transfer cooked chicken to a cutting board, tent with foil, and rest for 5-10 minutes to redistribute juices.
  2. Slice against the grain into diagonal strips and serve immediately.

Notes

For extra flavor, consider brining the chicken for 30 minutes in a saltwater solution before patting dry and seasoning.