Juicy Pan-Seared Chicken Breast Recipe for a Simple and Flavorful Meal

This pan-seared chicken breast recipe is my go-to for a quick, juicy, and flavorful dish that works for any day of the week. Seasoned simply and cooked to perfection in a skillet, the chicken turns out golden on the outside and tender on the inside every time. Whether I pair it with salad, rice, or roasted vegetables, this recipe always delivers.

Why I Love This Recipe

I love how easy and versatile this recipe is—it’s perfect for weeknight dinners or meal prep. The chicken stays moist and flavorful without needing a long marinade or fancy techniques. It’s also easy to scale up for guests or adjust with different seasonings to suit whatever I’m craving. And since everything happens in one pan, cleanup is quick too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Olive oil

• Salt

• Black pepper

• Garlic powder

• Paprika

• Optional: fresh herbs like thyme or rosemary

• Optional: lemon wedges for serving

Directions

1. I start by patting the chicken breasts dry with paper towels—this helps them sear well.

2. I season both sides with salt, pepper, garlic powder, and paprika.

3. I heat olive oil in a skillet over medium-high heat.

4. I add the chicken breasts and let them sear without moving for about 5–6 minutes.

5. I flip them and cook another 5–7 minutes, depending on thickness, until the internal temperature reaches 165°F (75°C).

6. I let them rest for 5 minutes before slicing to keep the juices locked in.

7. I serve with lemon wedges and fresh herbs if I want a little brightness.

Servings and Timing

This recipe makes 2–4 servings depending on portion size. Prep time is about 5 minutes, cooking takes 10–15 minutes, and resting adds another 5 minutes.

Variations

Sometimes I like to switch it up with these ideas:

• Marinate the chicken in lemon juice, olive oil, and herbs before cooking for extra flavor.

• Add a splash of white wine or broth to the pan after searing to make a quick pan sauce.

• Sprinkle with chili flakes for a spicy kick.

• Slice and serve over pasta, salads, or inside wraps for different meals throughout the week.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the chicken gently in a skillet or oven with a splash of broth to keep it moist. I avoid microwaving for too long as it can dry out the meat.

FAQs

How do I keep chicken breast from drying out?

I don’t overcook it—using a thermometer helps a lot. I also let the meat rest before slicing to hold in the juices.

Can I cook chicken breasts from frozen?

Not for this method. I always thaw them completely first to ensure even cooking and proper searing.

What’s the best way to pound chicken evenly?

I use a meat mallet or rolling pin and place the chicken between two pieces of plastic wrap. It cooks more evenly when the thickness is uniform.

Can I use a different cut of chicken?

Yes, but cooking times vary. Thighs or tenders also work well, just adjust based on size and doneness.

Should I brine the chicken first?

It’s optional, but I sometimes brine in salt water for 15–30 minutes if I have time—it makes the meat even juicier.

Conclusion

This juicy pan-seared chicken breast recipe is a staple I rely on for a quick, satisfying meal. It’s easy to customize, cooks in minutes, and pairs well with just about anything. Whether I’m making dinner for myself or prepping meals for the week, it always comes out tender, flavorful, and ready to serve.