Say goodbye to dry chicken — seriously. This Pan Seared Chicken Breast is one of those foolproof recipes that always turns out juicy, golden, and full of flavor. With just a simple spice mix and a good hot skillet, you’ll have tender chicken ready in no time — perfect for weeknight dinners, meal prep, or topping off your favorite salad or grain bowl.
And yes, it’s totally gluten-free, Whole30-friendly, and paleo-approved!
Why This Recipe Works
There are so many ways to cook chicken breasts, but pan-searing is hands down my favorite when I need something quick and delicious. The golden crust locks in all the moisture, and the butter finish? That’s the secret to extra juicy, flavorful chicken.
No breading, no fancy ingredients — just basics done right.
Ingredients You’ll Need
- Chicken breasts – Boneless, skinless, and preferably similar in size so they cook evenly. You can also slice them in half if they’re on the thicker side.
- Olive oil – Or avocado oil — something with a high smoke point for that perfect sear.
- Butter – Adds a rich finish and helps create that beautiful golden crust.
- Spices – A mix of garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and just a pinch of cayenne for a little kick.
How to Make Pan-Seared Chicken Breasts
Prep your chicken
If the chicken breasts are thick, slice them in half lengthwise to create thinner cutlets. Pat each piece dry with a paper towel — this helps them sear better.
Season
Rub each piece with a little olive oil, then sprinkle generously with your spice mix on both sides.
Sear
Heat oil in a large skillet (nonstick or cast iron both work well) over medium-high heat. Add the chicken and let it sear — no touching — until golden brown underneath. Flip and reduce heat to medium. Cook until done (juices should run clear), then turn off the heat and add the butter.
Rest and slice
Let the chicken rest in the pan for a few minutes to soak up all the buttery goodness. Transfer to a cutting board, rest 10 more minutes, then slice against the grain — or leave whole if you prefer.
Tips for Perfect Chicken
- Pound it thin for even cooking — just cover the breasts with plastic wrap and gently flatten with a mallet or rolling pin.
- Don’t move the chicken around in the pan — it’ll release naturally once it’s got a good sear.
- Leave the skillet uncovered — covering it will steam the chicken instead of searing it.
- Check doneness with a thermometer — remove from heat when it hits 160–163ºF, then let it rest to reach the safe 165ºF.
Seasoning Ideas
If you want to switch things up, here are a few go-to seasoning blends:
- Cajun
- Lemon pepper
- Italian herbs
- Dry BBQ rub
- Blackened seasoning
- Jerk spice
- Mediterranean blend
Or, try a quick sauce drizzle in the last couple of minutes of cooking: BBQ, teriyaki, Thai peanut, buffalo, or even a spoonful of creamy mushroom sauce.
How to Serve It
This pan-seared chicken is a total all-rounder. Here’s how we love it:
- Over salads – Toss into a Caesar, garden, kale, or seasonal bowl.
- With veggies – Roasted carrots, green beans, sautéed greens, or Brussels sprouts work beautifully.
- With grains – White rice, brown rice, quinoa — they all pair perfectly.
- Next to potatoes – Mashed, roasted, or sweet potatoes make a great side.
Storage & Reheating
- Fridge – Store cooled chicken in an airtight container for up to 3 days.
- Freezer – Wrap well or store in a sealed container for up to 2–3 months.
- Reheat – To keep it juicy, warm the chicken with a splash of broth in a skillet or cover with foil in the oven at 300ºF.
Juicy chicken that’s easy, fast, and goes with everything — this recipe is one you’ll want on repeat. Make a batch, keep it in the fridge, and dinner practically makes itself!
Pan Seared Chicken Breast
Say goodbye to dry chicken — seriously. This Pan Seared Chicken Breast is one of those foolproof recipes that always turns out juicy, golden, and full of flavor.
Ingredients
- 2 large chicken breasts, sliced in half lengthwise (or use 4 small breasts)
- 3 tablespoons olive oil, divided
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon onion powder
- ¾ teaspoon oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- 2 tablespoons butter
Instructions
- If your chicken breasts are on the larger side, slice them in half to create four thinner pieces. Pat them dry with a paper towel and brush one tablespoon of olive oil over the surface.
- In a small bowl, mix all the seasonings together. Rub this spice blend onto the chicken, making sure it’s coated well on all sides.
- Heat the remaining olive oil in a large, deep skillet or cast iron pan over medium-high heat. When the oil is hot, place the chicken smooth side down in the pan and sear for about 5 minutes.
- Flip the chicken with tongs, reduce the heat to medium, and cook for another 2 to 5 minutes. The exact time will depend on the thickness of your chicken, so it’s best to use a meat thermometer to ensure the internal temperature reaches a safe 165ºF.
- Add the butter to the pan and immediately remove it from the heat, letting the butter melt and coat the chicken.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. Enjoy it hot!
Notes
- Calories are estimated per serving.
- For a crispier exterior, you can mix a little flour into the seasoning blend.
- To store leftovers, place the chicken in an airtight container in the fridge for up to 3 days.
- For reheating without drying it out, add a splash of chicken broth and warm it in a covered skillet or in the oven at 300ºF using a covered baking dish. Both methods gently steam the chicken as it reheats, keeping it nice and moist.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 245Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 66mgSodium 488mgCarbohydrates 1gFiber 0gSugar 0gProtein 19g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.