Why I love pan seared chicken breast
There are so many ways to cook boneless, skinless chicken breast, and many methods result is bland, dried out or tough meat. But, don’t worry. I’ve got you covered. My favorite method is a quick pan sear in a frying pan or a grilling pan.
I think it’s the best way to cook chicken for salad for an easy meal, or for adding to your favorite salads – like this chicken cobb salad with homemade ranch dressing or my favorite caesar salad with homemade croutons.
More ways to cook chicken: smoked chicken breast / grilled chicken tenders / grilled chicken thighs
Here’s what you’ll need to make it
- Large skillet (you could also use a grill pan!)
- Measuring spoons
- Meat thermometer
- Meat mallet or small saucepan
How to cook chicken on the stove
Prepare the chicken breast.
I recommend pounding your chicken breast to about 1-inch thick. This step is technically optional, but this helps them cook more evenly.
I like to use the bottom of a small saucepan to do this, but you can also use a meat mallet. Just cover the meat (I usually use parchment paper or a ziptop bag) and hit the chicken until it flattens.
After you’ve pounded the chicken, season it liberally with salt, pepper and garlic powder.
Cook the chicken.
Preheat your skillet to medium-high. Then, add super-thin coating of oil or cooking spray to the pan. Add the chicken and cook for 4 – 5 minutes per side, turning once.
The chicken should reach an internal temperature of 165˚F, but you can take it off the heat at 155-160˚F and let it rest before serving.
FAQs and tips for making the best chicken breast
I think the best method for cooking chicken breast is pan-searing. It forms a nice, golden brown crust on the chicken and, if you do it properly, the chicken turns out flavorful and juicy.
Boneless, skinless chicken breast should take 8 – 10 minutes in a frying pan over medium-high heat. This can vary depending on the thickness of the chicken and the temperature of the stove.
Chicken breast should be cooked to 165˚F and the centers should no longer be pink. The best way to tell is with a meat thermometer, but you can
This would be great with:
More easy chicken recipes:
- Ground chicken tacos
- Chicken stuffed peppers
- Cashew chicken
- Buffalo chicken meatballs
- Smoked chicken wings
Pan Seared Chicken Breast
Ingredients
- 2 boneless, skinless chicken breast (about 1 pound)
- 1/2 – 1 teaspoon coarse salt
- 1/4 teaspoon garlic powder
- Black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Pound chicken breast to a 1-inch thickness. Season with salt, pepper and garlic powder.
- Heat a large skillet to medium-high. Add olive oil let it get hot.
- Add chicken to the skillet, cooking for 4 – 5 minutes per side, turning once, until the chicken has reached an internal temperature of 165˚F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Tastes great!
That Technique Came Out Great..👍🏾 Thank You Guys Very Much 💙
I didn’t expect much, but it was yummy. Thanks for such an easy quick tasty dinner
I think it’s awesome that you are so dedicated to your husband that you would accommodate him in such a big way. That’s very admirable….
Can I use a regular frying pan?
Yes! Just make sure you use an oil or cooking spray to prevent sticking.
Looks good, gonna try it tonight.
One FYI. The last sentence in how to tell if the chicken is done is incomplete. I copied and pasted it here. I have a digital meat thermometer and it’s literally one of the best items I’ve ever bought in my adult life. I highly recommend it, mainly because it’s super fast and accurate, and also because it’s magnetic and sticks to the side of my fridge which is almost right next to the stove!