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Pan Seared Chicken Breast Recipe

Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 chicken breasts
Calories: 350kcal
Author: Becky Hardin
Make perfect juicy pan seared chicken breasts every time with this easy recipe!
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Ingredients

  • 4 boneless, skinless chicken breasts (6-8 ounces each)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil or canola oil
  • 2 tablespoons 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 just until it has equal thickness on both ends.
    4 boneless, skinless chicken breasts
  • Sprinkle ½ teaspoon kosher salt and ⅛ teaspoon black pepper evenly over each breast and place the breasts in the sprayed baking dish.
    2 teaspoons kosher salt, ½ teaspoon 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 tablespoon 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 tablespoons unsalted butter
  • Sear the breasts until the bottom side is golden brown, 3-4 minutes per side.
  • Reduce 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.

Video

Notes

  • Use good quality chicken breasts. By free run / organic if you can.
  • Use a meat mallet to pound the chicken. This helps to break tough fibers and makes the chicken wonderfully tender. You can also use a rolling pin.
  • The chicken is cooked when its internal temperature reaches 165°F.
Storage: Store pan seared chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1breast | Calories: 350kcal | Carbohydrates: 0.2g | Protein: 50g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 166mg | Sodium: 1437mg | Potassium: 878mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg