why make this recipe
This pan-seared chicken gives you a juicy and quick meal in about 20 minutes. It uses simple ingredients you likely have at home. If you like fast chicken recipes for busy nights, try other simple options like chicken breakfast sausage for more ideas.
introduction
Juicy Pan-Seared Chicken Breasts are simple and full of flavor. You get a brown crust outside and a tender inside with only oil, butter, garlic, salt, and pepper. If you enjoy easy chicken dishes, you might also like the warming chicken and cabbage soup for a different meal style.
how to make Juicy Pan-Seared Chicken Breasts
Pat the chicken dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the chicken and let it sear without moving for 5–7 minutes. Flip the chicken, add butter and crushed garlic, and baste the breasts with the melted butter as they cook. Cook another 5–7 minutes until the internal temperature reaches 165°F (75°C). Let the chicken rest 5 minutes before slicing. For more quick pan recipes that use similar searing steps, see a tasty example like the chicken chipotle melt.
Ingredients :
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil (or avocado oil)
- 2 tablespoons butter
- 2 cloves garlic, crushed
- Fresh herbs (such as thyme or rosemary), optional
Directions :
- Thaw the chicken breasts if frozen and season both sides with salt and pepper.
- Heat a large skillet over medium-high heat and add olive oil.
- Add the chicken breasts to the skillet and sear for 5-7 minutes without moving them.
- Flip the chicken breasts and add butter and crushed garlic to the pan, basting with the melted butter.
- Cook for another 5-7 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from heat and let the chicken rest for 5 minutes before serving.
how to serve Juicy Pan-Seared Chicken Breasts
Serve the chicken whole or sliced on a plate with vegetables, rice, or salad. Spoon the pan butter and garlic over the chicken for more flavor. For other serving ideas with small cooked chicken pieces, look at recipes like chicken hearts to get inspired.
how to store Juicy Pan-Seared Chicken Breasts
Cool the chicken to room temperature, then store in an airtight container. Keep in the fridge for up to 3–4 days. Freeze cooked chicken for up to 2–3 months. Thaw in the fridge before reheating gently to avoid drying.
tips to make Juicy Pan-Seared Chicken Breasts
- Pound thicker parts to even thickness so the chicken cooks evenly.
- Pat the chicken dry for a better sear.
- Use a thermometer to check for 165°F (75°C) to avoid overcooking.
- Baste with butter and garlic for extra taste.
- Try adding a splash of lemon or white wine to the pan at the end for a bright finish. For other creamy-style chicken ideas, try the Churu Chicken Amarillo for inspiration.
variation (if any)
- Add lemon slices and fresh herbs in the pan for citrus flavor.
- Use paprika, garlic powder, or Italian seasoning for different spice profiles.
- Make a quick pan sauce: remove chicken, add a splash of stock or wine, scrape browned bits, then stir in butter and herbs.
FAQs
Q: How do I know the chicken is done?
A: Use a meat thermometer. The safe internal temperature is 165°F (75°C). If you do not have a thermometer, cut the thickest part and make sure the juices run clear and the meat is not pink.
Q: Can I cook frozen chicken breasts this way?
A: No. Thaw the chicken first for even cooking and a good sear.
Q: What oil is best for searing?
A: Use oils with a high smoke point like olive oil or avocado oil.
Q: Can I use skin-on chicken?
A: Yes. Start skin-side down and render the fat until the skin is crisp, then finish cooking on the other side.
Juicy Pan-Seared Chicken Breasts
Ingredients
Method
- Pat the chicken dry and season both sides with salt and pepper.
- Heat a large skillet over medium-high heat and add the olive oil.
- When the oil is hot, add the chicken and sear for 5-7 minutes without moving.
- Flip the chicken, add butter and crushed garlic, and baste with the melted butter.
- Cook for another 5-7 minutes until the internal temperature reaches 165°F (75°C).
- Remove from heat and let the chicken rest for 5 minutes before slicing.