Juicy, well‑seasoned chicken breast cooked on the stovetop until golden outside and tender inside. Simple, versatile protein main dish.

Why You’ll Love This Recipe

Fast cooking: great choice for weeknight meals.
Flavorful even with minimal seasoning because of good sear and technique.
Works as stand‑alone main or ingredient in salads, sandwiches, wraps.
Easier to avoid dryness than many chicken breast recipes, if done correctly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breasts (boneless, skinless)
Olive oil (or neutral oil)
Butter (optional, for flavor)
Spices / seasoning: garlic powder, smoked paprika, onion powder, oregano, salt, pepper, possibly cayenne if you like a kick The Almond Eater+2CJ Eats Recipes+2

Directions

If the chicken breasts are thick, slice or butterfly so that they are of even thickness; pat dry with paper towel.
Mix together seasonings. Rub onto both sides of chicken.
Heat oil in a heavy skillet (cast‑iron or nonstick) over medium‑high heat until shimmering.
Place chicken in pan; cook for about 4‑5 minutes on one side until a nice golden crust forms. Flip; reduce heat slightly and cook for another 3‑5 minutes, depending on thickness, until internal temperature reaches 165°F (74°C).
Optionally, in the last minute add butter and baste for added flavor.
Allow chicken to rest 5 minutes before slicing to retain juices.

Servings and timing

Serves 4.
Prep time: ~5‑10 minutes.
Cook time: ~10 minutes.
Total time: ~15‑20 minutes.

Variations

Add herb butter (parsley, thyme, garlic) in finishing.
Use marinades (lemon‑garlic, soy, yogurt‑based) for additional flavor.
Spice‑rub the chicken: Cajun, Moroccan, or your favorite seasoning blends.
After searing, finish in oven if very thick.
Or make “saucy” version: deglaze pan with wine, stock, cream or tomato‑based sauce.

Storage / reheating

Let chicken cool, then store in airtight container in refrigerator for 2‑3 days. The Almond Eater+1
Reheat gently: use a skillet with a little added liquid (stock or water) under a lid to avoid drying out; or warm in oven at low temperature.
Do not overheat otherwise meat becomes tough.

FAQs

How to tell when chicken is done?

Use a meat thermometer: 165°F (74°C) in thickest part. If not available, slice into thickest part: juices should run clear, no pink.

Why is the chicken sometimes dry?

Often due to overcooking, very high heat without resting, or uneven thickness. Ensuring even thickness and resting helps.

Can I cook with skin‑on chicken?

Yes, but skin adds time and fat; sear skin‑side first. Adjust cook times slightly.

What pan is best?

Heavy skillet (cast iron or stainless steel) retains heat well and gives good sear. Nonstick works too if careful.

Can I season well ahead?

Yes—if marinated or seasoned and refrigerated for 30 minutes to a few hours helps flavor penetrate (but don’t leave too long if using salt heavily which can draw moisture).

Is chicken breast okay for freezing?

Cooked chicken can be frozen safely; cool first then freeze. Thaw in fridge before reheating.

What sides go well with pan‑seared chicken?

Roasted vegetables, salad, rice, mashed potatoes, pasta, steamed greens.

Can I slice before serving?

Yes—slice against the grain once rested; this helps tenderness and presentation.

Can I cook multiples at once?

Yes, but ensure pan is not overcrowded; you want space so each piece contacts pan well. If needed, cook in batches.

Conclusion

Pan‑Seared Chicken Breast is a reliable, everyday recipe that delivers moist, flavorful protein with minimal fuss. Mastering this gives you a base you can dress up many ways—make sauces, pair with veggies, use in wraps or salads. A must‑have in your cooking rotation.