Get all the tips and tricks to cook Pan Seared Chicken Breast perfectly every time! Easy and quick to make, add these juicy chicken breasts to your favorite salads, sandwiches, pastas, and other main meals.
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What’s in Skillet Chicken Breasts?
Chicken breasts are quick, easy, and delicious when you know how to cook them in a skillet. Make restaurant-quality meals at home with these juicy pan seared chicken breasts!
- Chicken Breasts: Use boneless, skinless chicken breasts that are about 6-8 ounces each.
- Salt + Pepper: Enhances the natural flavor of the chicken.
- Vegetable Oil: Helps the chicken sear without burning.
- Unsalted Butter: Adds richness and flavor to the chicken.
Pro Tip: Pound the chicken breasts to an even thickness to help them cook more evenly.
Variations on Seared Chicken Breast
I like to simply season the breasts with salt and pepper, but if you like, you can also use a herb or spice mix like Herbs de Provence or taco seasoning.
It is important to season the breasts before you cook them to really bring out the natural flavors.
It’s important to use a neutral-flavored oil with a high smoke point, like vegetable, canola, peanut, or avocado oil. Do not use olive oil!
I use the reverse sear technique for these chicken breasts, I find that it really help to lock in all of those juices and flavor. Baking it in the oven also ensures that the chicken is fully cooked through without risking burning it on the stovetop.
Using this method, you should only need to sear the breasts for about 3-4 minutes per side.
I like to sear my chicken in oil to keep it from burning, but I also like to add a little bit of butter for flavor. The oil helps prevent the butter from burning as well.
Nope! While I like to cover the chicken while it bakes to seal in the juices, once you start searing, you’re going to want to leave the pan uncovered so the excess moisture can evaporate out, leading to a crispy exterior.
How to Store and Reheat
Store leftover pan seared chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in a pan set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken breasts in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
My favorite thing about having chicken for dinner is that it really goes with everything! Serve it with cilantro lime rice, loaded smashed potatoes, garlic mashed cauliflower, roasted veggies, or a chopped salad.
It’s also great to use as leftovers on top of a chicken Caesar salad or a bowl of chicken Alfredo. Add some to your next batch of chicken noodle soup or chicken tacos, or cube it up and make chicken salad!
Pan Seared Chicken Breast Recipe
Equipment
Ingredients
- 4 boneless, skinless chicken breasts (6-8 ounces each)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil or canola oil
- 2 tablespoons unsalted butter melted (¼ stick)
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 275°F. Spray a baking dish with nonstick spray; set aside.
- Pound the thickest part of each breast with a meat mallet just until it has equal thickness on both ends.4 boneless, skinless chicken breasts
- Sprinkle ½ teaspoon kosher salt and ⅛ teaspoon black pepper evenly over each breast and place the breasts in the sprayed baking dish.2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper
- Cover the dish with foil and bake until breasts register 145-150°F with an instant-read thermometer, about 20-30 minutes.
- Turn off the heat and remove chicken from oven. Transfer to a plate and pat dry with paper towels.
- In a large skillet, set over medium-high heat, heat the oil just until smoking.1 tablespoon vegetable oil
- Brush each breast lightly with melted butter and place them in the hot pan. Brush the top-side of each breast with butter.2 tablespoons unsalted butter
- Sear the breasts until the bottom side is golden brown, 3-4 minutes per side.
- Reduce heat to medium-low, and use tongs to flip each breast over.
- Cook until an instant-read thermometer registers 155-160°F, an additional 3-4 minutes.
- Serve immediately or transfer breasts to a plate, cover with foil, and set the plate of breasts in the (turned off) oven to keep warm until ready to use.
Video
Becky’s Tips
- Use good quality chicken breasts. By free run / organic if you can.
- Use a meat mallet to pound the chicken. This helps to break tough fibers and makes the chicken wonderfully tender. You can also use a rolling pin.
- The chicken is cooked when its internal temperature reaches 165°F.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
That looks delicious!
It is!
This one didn’t work for me the way the recipe described. It took almost 60 mins in the oven to get to 145. Then I ended up with so much smoke when searing them I had to open the windows. I dried them before searing so I’m not sure what caused that. Any ideas?
I am sorry this didn’t work out for you Linda!
When putting recipes on could you please add Email to the different ways of getting the recioe.
I’ll look into that!!