Pan Seared Chicken Breast – Easy and Flavorful

Have you ever rushed home after a long day, opened your refrigerator, and wondered what to make with those chicken breasts sitting there? I’ve been there too! Let me introduce you to the perfect solution: a deliciously juicy Pan Seared Chicken Breast that’s ready in under 30 minutes. This isn’t just any chicken recipe – it’s a foolproof method that transforms ordinary chicken into a restaurant-quality meal with minimal effort.

The magic of a properly executed Pan Seared Chicken Breast lies in that perfect golden crust that seals in all the juices, resulting in meat that’s tender, flavorful, and anything but boring. The sizzle of chicken hitting a hot pan, the aromatic blend of herbs and garlic filling your kitchen, and that first bite of perfectly cooked chicken – these simple pleasures make this recipe a staple in my weekly meal rotation.

Whether you’re cooking for your family on a busy weeknight or looking to impress dinner guests with seemingly effortless culinary skills, this Pan Seared Chicken Breast recipe delivers consistent, mouthwatering results every time.

Why You’ll Love This Pan Seared Chicken Breast

• ✅ Ready in just 25 minutes – perfect for quick weeknight meals with Pan Seared Chicken Breast
• ✅ Simple ingredients you likely already have in your pantry for best Pan Seared Chicken Breast results
• ✅ Healthy Pan Seared Chicken Breast cooking technique that requires minimal oil
• ✅ Learn tips for juicy Pan Seared Chicken Breast every time with this foolproof method
• ✅ Versatile recipe with numerous Pan Seared Chicken Breast variations for meal prep
• ✅ Achieve restaurant-quality crispy skin on Pan Seared Chicken Breast with simple techniques

Ingredients for Pan Seared Chicken Breast

Here’s everything you’ll need to create the most flavorful Pan Seared Chicken Breast:

• 4 (8-oz) boneless skinless chicken breasts
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium shallot, finely diced
• 1/2 cup white cooking wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons unsalted butter, cut into 1 tbsp pats
• 1/2 tablespoon fresh parsley, chopped
• 1/2 tablespoon fresh thyme, chopped

Ingredient Notes and Substitutions:

• For a dairy-free option, replace butter with additional olive oil or coconut oil
• No fresh herbs? Use 1/2 teaspoon dried herbs for every 1/2 tablespoon fresh
• White wine can be substituted with additional chicken broth plus 1 teaspoon of lemon juice
• For a spicier version, add 1/4 teaspoon of red pepper flakes

How to Make Pan Seared Chicken Breast – Step by Step

Step 1: Prepare the Chicken

1. Pat chicken breasts dry with paper towels. This is crucial for achieving that perfect sear on your Pan Seared Chicken Breast.
2. If chicken breasts are very thick or uneven, place them between plastic wrap and gently pound to even thickness (about 3/4 inch).
3. Season both sides generously with salt and pepper.

Step 2: Sear to Perfection

1. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
2. Place chicken breasts in the hot pan, presentation side down first, and cook undisturbed for 5-7 minutes until golden brown.
3. Flip and cook the other side for another 5-7 minutes, or until internal temperature reaches 165°F (75°C).
4. Remove chicken to a plate and tent with foil to keep warm while making the sauce.

Step 3: Create the Delicious Pan Sauce

1. In the same pan (don’t clean it!), reduce heat to medium and add minced garlic and shallots. Sauté for 30 seconds until fragrant.
2. Add white wine to deglaze the pan, scraping up all those flavorful browned bits from the bottom of the pan.
3. Let wine reduce by half (about 2 minutes), then add chicken broth.
4. Simmer for 3-4 minutes until slightly thickened, then remove from heat and swirl in butter pats.
5. Stir in fresh herbs and season to taste with additional salt and pepper if needed.

Step 4: Serve and Enjoy

1. Return chicken to the pan and spoon sauce over top, or plate the Pan Seared Chicken Breast and drizzle with sauce.
2. Garnish with extra fresh herbs if desired.

Pro Tips for Making the Best Pan Seared Chicken Breast

• Room Temperature Rule: Allow chicken to sit at room temperature for 15-20 minutes before cooking. Cold chicken straight from the refrigerator won’t cook evenly.
• The Dry Factor: Pat those chicken breasts very dry before seasoning. Moisture is the enemy of a good sear!
• Don’t Disturb: Resist the urge to move the chicken around in the pan. Let it cook undisturbed to develop that golden crust.
• Temperature Check: Use an instant-read meat thermometer to ensure your Pan Seared Chicken Breast reaches 165°F but doesn’t overcook.
• Rest Period: Allow chicken to rest for at least 5 minutes before slicing to keep all those flavorful juices inside.
• Pan Choice Matters: A cast-iron or stainless steel skillet works best for Pan Seared Chicken Breast – avoid non-stick for the best sear.

Best Ways to Serve Pan Seared Chicken Breast

This versatile Pan Seared Chicken Breast pairs beautifully with countless side dishes:

• Serve over creamy mashed potatoes or fluffy rice to soak up that delicious sauce
• Pair with roasted vegetables like asparagus, Brussels sprouts, or green beans
• Create a light summer meal with a crisp green salad and crusty bread
• For a low-carb option, serve alongside cauliflower rice or a medley of sautéed vegetables
• Transform leftovers into a hearty sandwich or wrap the next day

Nutritional Information for Pan Seared Chicken Breast

• Calories: 310 kcal
• Protein: 38g
• Fat: 14g
• Saturated Fat: 5g
• Carbohydrates: 4g
• Sodium: 450mg
• Fiber: 0g
• Sugar: 1g

This Pan Seared Chicken Breast recipe is naturally low-carb, high-protein, and gluten-free, making it suitable for many dietary needs.

Storage & Leftovers

• Refrigeration: Store leftover Pan Seared Chicken Breast in an airtight container for up to 3-4 days.
• Freezing: Freeze cooked chicken for up to 2 months. For best results, freeze the chicken and sauce separately.
• Reheating: Warm gently in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Microwave on 70% power with a damp paper towel over top.

Frequently Asked Questions

How long to cook pan seared chicken breast?

For boneless, skinless Pan Seared Chicken Breast that’s about 3/4 inch thick, cook for 5-7 minutes per side over medium-high heat. The exact time will depend on thickness. Always use a meat thermometer to check that the internal temperature has reached 165°F for food safety.

What is the best way to season pan seared chicken breast?

While salt and pepper are essential, the best Pan Seared Chicken Breast seasonings depend on your preferences. Try Italian seasonings (oregano, basil, rosemary), Cajun spice blend, or a simple herb mix of thyme, rosemary, and garlic powder. Season generously before cooking for maximum flavor.

Can you cook chicken breast in a cast iron skillet?

Absolutely! A cast iron skillet is ideal for Pan Seared Chicken Breast because it retains heat evenly and helps create that perfect golden crust. Just ensure your skillet is well-heated before adding the chicken and add enough oil to prevent sticking.

What temperature should pan seared chicken breast be cooked to?

For food safety, Pan Seared Chicken Breast should reach an internal temperature of 165°F (75°C). Use an instant-read thermometer inserted into the thickest part of the breast to check. Remember that temperature will rise slightly during resting.

Conclusion

Mastering the art of Pan Seared Chicken Breast opens up endless possibilities for quick, delicious, and impressive meals. Crispy on the outside, juicy on the inside, and finished with that irresistible buttery herb sauce – this recipe proves that simple ingredients prepared with the right technique can create extraordinary results.

Whether you’re cooking for yourself, your family, or guests, this Pan Seared Chicken Breast recipe deserves a regular spot in your meal rotation. It’s versatile enough for everyday dinners yet elegant enough for special occasions.

What sides will you pair with your Pan Seared Chicken Breast? Drop a comment below with your favorite combinations or any questions you might have. And if you make this recipe, I’d love to hear how it turned out!

Now you have all the secrets to making perfect Pan Seared Chicken Breast every single time. Enjoy!

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