Perfect Pan Seared Chicken Breasts
Learn how to make golden, juicy chicken breasts right on your stovetop every single time.
recipesbynani.comMastering the art of a simple pan seared chicken breast is a kitchen must for every home cook. It is my go to method when I want something quick that tastes wonderful and pairs with just about any side dish you have in the fridge.
The secret to success is patience. Make sure your skillet is nice and hot before you add the chicken, and resist the urge to move the meat around too early so you get that beautiful golden crust. If you have time, a quick brine in salted water makes them extra tender.
🧺 Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional: dried herbs like thyme or oregano
👩🍳Instructions
- 1
Pat the chicken breasts dry with paper towels to ensure they sear properly.
- 2
Season both sides of the chicken generously with salt, pepper, and your choice of dried herbs.
- 3
Place a skillet over medium high heat and add the olive oil.
- 4
Once the oil is shimmering, carefully place the chicken into the pan.
- 5
Cook for about 5 to 7 minutes without moving the chicken until a deep golden brown crust forms.
- 6
Flip the chicken, add the butter to the pan, and cook for another 5 to 7 minutes until the center is cooked through and reaches 165 degrees Fahrenheit.
- 7
Remove the chicken from the pan and let it rest on a plate for 5 minutes before slicing so the juices stay inside.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. These breasts are perfect for slicing over a fresh garden salad or using in a quick chicken wrap for lunch the next day.
Made this recipe? Let us know how it went.
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