Updated
I love this no-fuss recipe for Pan Seared Chicken Breasts because they turn out perfectly juicy and golden every single time. They’re quick, easy, and so versatile—I’m always adding them to salads, sandwiches, pastas, or just enjoying them as a simple main dish.
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Chicken breasts are one of my absolute go-to meals because they’re quick, easy, and always hit the spot. I love cooking them in a skillet so they get that golden, flavorful crust on the outside while staying tender and juicy inside—I honestly can’t go wrong serving these for dinner.
I usually keep it simple with just salt and pepper, but sometimes I like to switch things up. Sprinkling on Herbs de Provence gives them a fragrant, savory twist, or I’ll kick it up a notch with taco seasoning for a little extra flavor. It’s fun to mix it up depending on what I’m craving!
Pan Seared Chicken Breast Recipe
Equipment
- 9×13 Baking Pan
- Cast Iron Skillet
Ingredients
- 4 boneless, skinless chicken breasts (6-8 oz. each)
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp vegetable oil or canola oil
- 2 tbsp 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 or rolling pin just until it has equal thickness on both ends.4 boneless, skinless chicken breasts
- Sprinkle ½ tsp kosher salt and ⅛ tsp black pepper evenly over each breast and place the breasts in the sprayed baking dish.2 tsp kosher salt, ½ tsp 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 tbsp 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 tbsp unsalted butter
- Sear the breasts until the bottom side is golden brown, 3-4 minutes.
- Reduce the 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pan Seared Chicken Breast Step by Step
Get the oven going and prepare a baking dish: Adjust the oven rack to a lower-middle position and preheat the oven to 275°F. Spray a baking dish with nonstick spray; set aside.
Prepare the chicken: Using a meat mallet or rolling pin, pound the thickest part of each breast until it has the same thickness throughout.
Sprinkle ½ tsp kosher salt and ⅛ tsp black pepper evenly over each breast and place them in the baking dish.
Cover the dish with foil and bake until breasts register 145-150°F with an instant-read thermometer, about 20-30 minutes.
Take the chicken out of the oven, place it on a plate, and dry it with paper towels.
Heat 1 tbsp of oil in a large skillet, set over medium-high heat. Heat the oil just until smoking.
Brush each breast lightly with 2 tbsp of melted butter and place them in the hot pan.
Cook chicken: Sear the breasts until the bottom side is golden brown, 3-4 minutes.
Lower the heat to medium-low and flip each breast over with a pair of tongs.
Cook until an instant-read thermometer registers 155-160°F, an additional 3-4 minutes.
Serve: 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.
How to Store
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.
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
The best thing about having chicken for dinner is that it really goes with everything! My favorite sides to serve it with are cilantro lime rice or loaded smashed potatoes.
I also like to use leftovers on top of a chicken Caesar salad or a bowl of chicken Alfredo. Sometimes, I’ll add some to a batch of chicken noodle soup or make chicken tacos.
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!
Perhaps the oil used had a lower smoking temp or was too hot. Avocado oil has 500 degree smoke point. Adding buttered chicken to very hot oil might also cause the smoking. Thick breasts or faulty oven thermocouple control will make baking time longer.
When putting recipes on could you please add Email to the different ways of getting the recioe.
I’ll look into that!!