Pan-Seared Chicken Breast
Pan-seared chicken breast gets its crisp, golden crust from three simple habits: dry chicken, a properly hot pan and leaving it alone while it sears. Finishing with a spoonful of foaming garlic and thyme butter keeps the meat juicy and adds rich flavour without any extra pans.
Published
- Prep Time
- 5 mins
- Cook Time
- 14 mins
- Rest
- 5 mins
- Total Time
- 24 mins
- Servings
- 4 servings
How do you make Pan-Seared Chicken Breast?
Pound 4 chicken breasts to an even 2 cm, pat dry and season with salt, pepper, garlic powder, paprika and thyme. Sear in 1 tbsp hot oil over medium-high heat for 5-6 minutes without moving. Flip, lower the heat to medium, add 2 tbsp butter, garlic and thyme, and baste for 5-7 minutes, until the centre reaches 74°C (165°F). Rest for 5 minutes.
- Total time
- 24 mins
- Calories
- 325 per serving
- Protein
- 45 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-Searing
Ingredients
Chicken
Pan
To serve
Equipment
Large cast-iron or stainless steel skillet, about 30 cm (12 inch) · Meat mallet or rolling pin · Spoon for basting · Instant-read thermometer
Quick Directions
Prepare the chicken
Pound the thick end of each breast between sheets of plastic wrap until the whole breast is an even 2 cm thick.
Heat the pan
Heat the oil in a large cast-iron or stainless steel skillet over medium-high heat until it shimmers and moves easily across the pan.
Sear the first side
Lay the chicken in the pan, smooth side down, leaving space between the pieces.
Flip and baste
Turn the chicken over and lower the heat to medium.
Rest and serve
Move the chicken to a plate and spoon the garlic butter from the pan over the top.
Step-by-Step Instructions
Follow these detailed steps to make the perfect pan-seared chicken breast.
Prepare the chicken
Pound the thick end of each breast between sheets of plastic wrap until the whole breast is an even 2 cm thick. Pat the chicken very dry with paper towels, then season both sides with the salt, pepper, garlic powder, paprika and dried thyme.
Heat the pan
Heat the oil in a large cast-iron or stainless steel skillet over medium-high heat until it shimmers and moves easily across the pan.
Sear the first side
Lay the chicken in the pan, smooth side down, leaving space between the pieces. Cook without moving it for 5-6 minutes, until the underside is deep golden and the chicken lifts away from the pan easily.
Flip and baste
Turn the chicken over and lower the heat to medium. Add the butter, garlic and thyme sprigs. When the butter foams, tilt the pan and spoon the butter over the chicken again and again. Cook for 5-7 minutes, until the thickest part reads 74°C (165°F).
Rest and serve
Move the chicken to a plate and spoon the garlic butter from the pan over the top. Rest for 5 minutes, then slice and serve with lemon wedges and parsley.
Recipe Tips
- If the chicken sticks when you try to flip it, wait another minute. A proper crust releases on its own.
- For even better browning and seasoning, salt the chicken up to 1 hour ahead and leave it uncovered in the fridge.
- Cook in two batches if your skillet is smaller than 30 cm. Crowded chicken steams instead of searing.
Variations
- Lemon pan sauce: after removing the chicken, add 125 ml chicken broth and the juice of half a lemon, scrape up the browned bits, simmer for 2-3 minutes and whisk in 1 tbsp butter.
- Cajun style: replace the seasoning with 2 tsp Cajun spice mix and reduce the salt to 1/4 tsp.
- Use thin cutlets, 1 cm thick, and cook them for 3-4 minutes per side for an even quicker dinner.
Nutrition (per serving)
| Calories | 325 |
|---|---|
| Protein | 45 g |
| Carbs | 1 g |
| Fat | 15 g |
| Saturated fat | 5.5 g |
| Fibre | 0.3 g |
| Sugar | 0 g |
| Sodium | 520 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked chicken, whole or sliced, for up to 3 months.
- Reheat
- Reheat slices in a covered pan with a splash of water over medium-low heat until hot to 74°C (165°F).
Pan-Seared Chicken Breast FAQs
How long do you pan-sear chicken breast?
A chicken breast pounded to 2 cm thick takes about 10-13 minutes in total: 5-6 minutes on the first side over medium-high heat and 5-7 minutes on the second side over medium heat. It is done at 74°C (165°F) in the thickest part.
Why does chicken stick to the pan?
Usually the pan was not hot enough, the chicken was wet, or it was moved too soon. Heat the oil until it shimmers, pat the chicken dry and leave it alone until a crust forms; it will then release easily.
What is the best pan for searing chicken breast?
Cast iron or stainless steel. Both hold high heat and build a deep brown crust and tasty browned bits for a pan sauce. Non-stick pans work but brown the chicken less.
How do I keep pan-seared chicken juicy?
Pound it to an even thickness so it cooks evenly, take it off the heat as soon as it reaches 74°C (165°F), and rest it for 5 minutes before slicing so the juices stay in the meat.
Can I finish pan-seared chicken in the oven?
Yes, which helps with very thick breasts. Sear the first side, flip, then transfer the ovenproof skillet to a 200°C (400°F) oven for 8-12 minutes, until the chicken reaches 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
