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
This pan-seared chicken breast is a true weeknight hero. It's quick, juicy, packed with flavor, and made with simple pantry spices.
Ingredients
- 2 large chicken breasts, sliced in half lengthwise (or use 4 small breasts)
- 3 tablespoons olive oil, divided
- ¾ teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- 2 tablespoons butter
- ¾ teaspoon onion powder
- ¾ teaspoon oregano
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
Instructions
- Start by slicing the chicken breasts in half if they’re thick—this helps them cook evenly and stay juicy. Pat them dry with a paper towel so they sear up nicely, then rub one tablespoon of olive oil all over them.
- Mix all your spices together in a small bowl, then sprinkle the mixture generously over both sides of the chicken. Use your hands to press it in a bit so it sticks well.
- Heat the remaining olive oil in a large skillet over medium-high heat. Once the oil is hot, lay the chicken in smooth side down and let it cook without moving it for about 5 minutes to get that golden crust. Flip the chicken with tongs, turn the heat down to medium, and cook for another 2 to 5 minutes depending on thickness. Use a meat thermometer if you have one—it should read 165°F in the thickest part.
- When it’s almost done, drop in the butter and let it melt into the pan. Take the skillet off the heat and let the chicken rest on a cutting board for about 5 minutes. This keeps all those delicious juices locked in.
Notes
- Calories listed are estimated per serving
- For a little crispy edge, mix a touch of flour into the seasoning
- Store leftovers in an airtight container in the fridge for up to 3 days
- To reheat, warm gently in a covered skillet with a splash of chicken broth or in the oven at 300ºF covered—this helps keep the chicken 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.