Pan Seared Chicken Breast
This simple recipe for pan seared chicken breast is hands down the best way to cook chicken breast, and it couldn’t be simpler. With just a few simple tips, I’ll teach you how to make perfectly juicy, flavorful chicken on the stove for an easy dinner any night of the week.
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.
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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
This simple recipe for pan seared chicken breast is hands down the best way to cook chicken breast, and it couldn’t be simpler. With just a few simple tips, I’ll teach you how to make perfectly juicy, flavorful chicken on the stove for an easy dinner any night of the week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
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.
- Category: Mains
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 168
- Sugar: 0 g
- Sodium: 341.9 mg
- Fat: 6.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 0.5 g
- Fiber: 0.2 g
- Protein: 25.6 g
- Cholesterol: 82.7 mg
Keywords: pan seared chicken breast, how to cook chicken breast on the stove, pan fried chicken breast, how to cook chicken breast, basic chicken breast recipe
Published: June 22, 2020. Updated: August 4, 2022.
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