Quick & Easy Pan-Seared Chicken Breast Recipe

Are you searching for delicious and simple chicken breast recipes that truly deliver on flavor? Look no further! This pan-seared chicken breast recipe is your new weeknight hero. We’ll show you how to create a perfectly seasoned, crispy crust with a succulent interior, all finished with a rich, buttery pan sauce. Say goodbye to dry, boring chicken and hello to a truly satisfying meal.

Why You’ll Love This Chicken Breast Recipe

You’ll quickly fall in love with this go-to pan-seared chicken. It’s one of the best chicken breast recipes for busy weeknights!

• Fast and Flavorful: This meal comes together in under 20 minutes, bursting with delicious savory tastes.
• Pantry Staples: You likely have all the ingredients on hand, making last-minute meals a breeze.
• Incredibly Versatile: Serve it with almost any side dish or use it as a base for other meals.
• Always Juicy: Our simple technique guarantees tender, moist chicken every single time.
• Easily Customizable: Adjust the seasonings and sauce to perfectly match your family’s preferences.

Ingredients

Gather these simple ingredients to create your next favorite pan-seared chicken:

• 2 large chicken breasts (250 – 300g/8 – 10 oz each), each cut in half horizontally to form 4 steaks
• 20g/ 1 1/2 tbsp unsalted butter or 1 1/2 tbsp olive oil (for searing)
• Seasoning:
  • 1 tsp paprika (regular/sweet or smoky)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 3/4 tsp cooking salt / kosher salt
  • 1/8 tsp black pepper
  • 1 1/2 tbsp flour, plain/all-purpose, GF
• Pan Sauce:
  • 1/3 cup dry white wine or chicken stock (low sodium)
  • 30g/ 2 tbsp unsalted butter
  • 1 tbsp roughly chopped parsley, optional

Notes & Substitutions

To master this amazing chicken breast recipe, keep these tips in mind.

• Chicken: Slicing the chicken breasts horizontally ensures even cooking and quicker searing. You won’t need to pound the chicken thin.
• Spices: Feel free to swap paprika for a smoky variety or add a pinch of cayenne for heat. If you lack onion powder, use more garlic powder, or vice versa. Coriander or dried thyme are great alternatives for cumin.
• Flour: The flour creates a beautifully crisp crust and helps thicken the pan sauce slightly. For a gluten-free option, use a 1:1 gluten-free flour blend.
• Butter: Unsalted butter adds incredible richness to both the searing process and the sauce. If you prefer, use olive oil for searing initially, then add butter for the sauce.
• Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio adds depth. Don’t worry about using an expensive bottle; any cooking-quality dry white wine works. Chicken stock (low sodium) or even water are excellent non-alcoholic alternatives.

Equipment

You won’t need much specialized equipment for these quick chicken breast recipes.

• Large non-stick pan (essential for searing evenly)
• Rubber spatula (for scraping up flavorful bits)
• Small mixing bowl
• Tongs (for easy flipping)
• Meat thermometer (optional, but recommended for perfect doneness)

How to Make Our Go-To Chicken Breast Recipe

This simple approach to pan-seared chicken ensures a perfect result every time. Follow these steps for juicy, flavorful chicken!

Prep Steps

1. Prepare Chicken: Lay the chicken breasts flat on a cutting board. Carefully slice each large breast horizontally through the middle to create two thinner cutlets, resulting in four chicken steaks total. Pat them very dry with paper towels; this helps achieve a crispy crust.
2. Combine Seasoning: In a small bowl, whisk together the paprika, onion powder, garlic powder, cumin, cooking salt, black pepper, and flour. This creates your flavorful seasoning blend.
3. Season Chicken: Sprinkle the seasoning mixture generously over both sides of each chicken steak. Use your fingertips to gently spread the seasoning evenly, ensuring a full coating. Shake off any excess flour, as too much can lead to a gummy crust.

Cooking Steps

1. Sear Chicken: Place a large non-stick pan over high heat. Add the 1 1/2 tablespoons of unsalted butter or olive oil to the hot pan. Once the butter melts and sizzles, or the oil shimmers, carefully add the seasoned chicken breasts to the pan. Do not overcrowd; cook in batches if necessary.
2. Cook Each Side: Sear the chicken for approximately 2 1/2 minutes on the first side until it develops a beautiful deep golden-brown crust. Flip the chicken and cook for another 2 1/2 minutes on the second side, or until the internal temperature reaches 67°C/153°F. The chicken will continue to cook slightly as it rests.
3. Remove to Rest: Once cooked, immediately remove the chicken from the pan and transfer it to a plate. Tent loosely with foil. Let the chicken rest for at least 5 minutes. This crucial step allows the juices to redistribute, ensuring tender and moist chicken every time.
4. Make Pan Sauce: Lower the heat in the same pan to medium-high. Pour in the 1 1/3 cup of dry white wine or chicken stock. Using your rubber spatula, scrape up all the delicious golden-brown bits (called “fond”) stuck to the bottom of the pan. These bits are packed with flavor and form the base of your rich sauce.
5. Simmer and Reduce: Allow the sauce to simmer rapidly for 1 to 1 1/2 minutes, stirring occasionally, until it has reduced by about half and slightly thickened.
6. Swirl in Butter: Remove the pan from the heat. Add the remaining 2 tablespoons of unsalted butter to the reduced sauce. Swirl the pan or whisk gently until the butter completely melts and is fully incorporated, creating a glossy, emulsified sauce.
7. Serve: Arrange the rested chicken on serving plates. Drizzle generously with the warm pan sauce. For an extra touch of freshness and color, sprinkle with the optional roughly chopped fresh parsley. Enjoy this delightful pan-seared chicken breast recipe immediately!

Pro Tips & Troubleshooting

Mastering simple chicken breast recipes is easy with these expert tips.

• Crispy Crust: Pat chicken very dry and ensure your pan is hot before adding the chicken. Don’t overcrowd the pan; cook in batches if needed.
• Resting Chicken: Always rest your cooked chicken for at least 5 minutes. This allows the juices to redistribute, preventing dry chicken.
• Maximizing Flavor (Fond): Those browned bits at the bottom of the pan are flavor gold. Scrape them vigorously with a spatula while deglazing.
• Prevent Overcrowding: Cooking too much chicken at once lowers the pan’s temperature, steaming the chicken instead of searing it.
• Checking Doneness: For perfect doneness, an internal temperature of 74°C/165°F is ideal. Remove at 67°C/153°F and let it rest, as residual heat will bring it up to temperature.
• Adjusting Heat: Maintain high heat for searing, then lower for the sauce to prevent burning the fond.
• Doubling the Recipe: If cooking for more people, use two pans or cook in batches to maintain high heat and achieve a good sear.
• Thin or Burnt Sauce: If your sauce is too thin, simmer it a little longer. If it starts to burn, remove the pan from heat immediately and add a splash more liquid.

Serving Suggestions & Variations

This versatile pan-seared chicken pairs beautifully with many sides, making it one of the most adaptable chicken breast recipes.

• Simple Green Salad: A crisp green salad with a light vinaigrette perfectly complements the richness of the chicken and sauce.
• Hearty Sides: Serve it alongside fluffy rice, creamy mashed potatoes, or your favorite pasta for a complete and satisfying meal.
• Sauce-Free Option: Enjoy the perfectly seasoned and seared chicken on its own, without the pan sauce, for a lighter meal.
• Plain Chicken with Sauce: If you prefer, sear plain chicken and then make the delicious butter sauce separately to spoon over.
• Boneless Chicken Thighs: This recipe works wonderfully with boneless, skinless chicken thighs. Adjust the cooking time by adding a few extra minutes per side until fully cooked through.
• Spice Blends: Experiment with different seasoning blends! Try Italian seasoning, Cajun spices, or a lemon-herb mix for varied flavors.
• Fresh Herbs: Add fresh rosemary, thyme, or oregano to the pan during the last minute of searing for an aromatic boost.

Nutrition Information

Here’s an estimated nutritional breakdown for this pan-seared chicken breast recipe. These values are approximate and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQ)

Here are answers to common questions about this quick and easy chicken breast recipe.

• Can I bake this chicken recipe? While this recipe is optimized for pan-searing, you can season the chicken and bake it at 200°C/400°F for 20-25 minutes. Ensure internal temperature reaches 74°C/165°F.
• What if I don’t have white wine? No problem! Chicken stock (low sodium) or even water works perfectly as a substitute for deglazing the pan.
• How can I make the sauce thicker? If your sauce isn’t as thick as you’d like, whisk in half a teaspoon of cornstarch mixed with a tablespoon of cold water. Simmer until it thickens.
• Can I freeze cooked chicken breast? Yes, you can freeze cooked chicken breast for up to 3 months in an airtight container. Thaw in the refrigerator and reheat gently.
• How do I prevent the chicken from drying out? Always pat the chicken dry before seasoning, avoid overcooking, and most importantly, let the chicken rest for 5-10 minutes after cooking.

Conclusion

This quick and easy pan-seared chicken breast recipe proves that incredibly flavorful meals don’t require hours in the kitchen. With simple ingredients and straightforward steps, you can achieve perfectly juicy, tender chicken with a golden crust and a luscious pan sauce. Make this one of your staple chicken breast recipes for busy weeknights, and your family will thank you. We hope you enjoy making this delicious dish as much as we do! Let us know how it turns out in the comments below!

Prep Steps

1. Prepare Chicken: Lay the chicken breasts flat on a cutting board. Carefully slice each large breast horizontally through the middle to create two thinner cutlets, resulting in four chicken steaks total. Pat them very dry with paper towels; this helps achieve a crispy crust.
2. Combine Seasoning: In a small bowl, whisk together the paprika, onion powder, garlic powder, cumin, cooking salt, black pepper, and flour. This creates your flavorful seasoning blend.
3. Season Chicken: Sprinkle the seasoning mixture generously over both sides of each chicken steak. Use your fingertips to gently spread the seasoning evenly, ensuring a full coating. Shake off any excess flour, as too much can lead to a gummy crust.

Cooking Steps

1. Sear Chicken: Place a large non-stick pan over high heat. Add the 1 1/2 tablespoons of unsalted butter or olive oil to the hot pan. Once the butter melts and sizzles, or the oil shimmers, carefully add the seasoned chicken breasts to the pan. Do not overcrowd; cook in batches if necessary.
2. Cook Each Side: Sear the chicken for approximately 2 1/2 minutes on the first side until it develops a beautiful deep golden-brown crust. Flip the chicken and cook for another 2 1/2 minutes on the second side, or until the internal temperature reaches 67°C/153°F. The chicken will continue to cook slightly as it rests.

According to the USDA, all poultry should reach an internal temperature of 74°C/165°F for safe consumption.

3. Remove to Rest: Once cooked, immediately remove the chicken from the pan and transfer it to a plate. Tent loosely with foil. Let the chicken rest for at least 5 minutes. This crucial step allows the juices to redistribute, ensuring tender and moist chicken every time.

Resting meat after cooking is a technique supported by culinary science, allowing muscle fibers to relax and reabsorb juices, resulting in more tender and moist chicken.

4. Make Pan Sauce: Lower the heat in the same pan to medium-high. Pour in the 1/3 cup of dry white wine or chicken stock. Using your rubber spatula, scrape up all the delicious golden-brown bits (called “fond”) stuck to the bottom of the pan. These bits are packed with flavor and form the base of your rich sauce.
5. Simmer and Reduce: Allow the sauce to simmer rapidly for 1 to 1 1/2 minutes, stirring occasionally, until it has reduced by about half and slightly thickened.
6. Swirl in Butter: Remove the pan from the heat. Add the remaining 2 tablespoons of unsalted butter to the reduced sauce. Swirl the pan or whisk gently until the butter completely melts and is fully incorporated, creating a glossy, emulsified sauce.
7. Serve: Arrange the rested chicken on serving plates. Drizzle generously with the warm pan sauce. For an extra touch of freshness and color, sprinkle with the optional roughly chopped fresh parsley. Enjoy this delightful pan-seared chicken breast recipe immediately!

Quick & Easy Pan-Seared Chicken Breast Recipe

This quick and easy recipe features perfectly pan-seared chicken breasts seasoned with a flavorful spice blend, finished with a simple pan sauce. It's ideal for a delicious weeknight meal that comes together in minutes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 large chicken breasts each cut in half horizontally to form 4 steaks, no need to pound
• 20g g unsalted butter or olive oil
• 1 tsp paprika regular/sweet (or smoky)
• 1/2 tsp onion powder (or more garlic)
• 1/2 tsp garlic powder (or more onion)
• 1/4 tsp cumin (sub coriander, thyme leaves crushed between fingers, or omit)
• 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
• 1/8 tsp black pepper
• 1 1/2 tbsp flour plain/all-purpose, GF
• 1/3 cup dry white wine or chicken stock low sodium, sub water
• 30g g unsalted butter
• 1 tbsp parsley roughly chopped, optional but recommended

Equipment

• bowl
• large non-stick pan
• plate
• rubber spatula

Method

 

Cooking Steps

1. Mix the seasoning ingredients in a bowl. Sprinkle evenly on both sides of the chicken, coating well and shaking off any excess.
2. Melt butter in a large non-stick pan over high heat. Sear chicken for 2 1/2 minutes per side until golden or internal temperature reaches 67C/153F, then remove to a plate.
3. Reduce heat to medium-high, add wine, and simmer for 1-1 1/2 minutes, scraping the pan to loosen bits until reduced by half. Stir in butter until melted and combined.
4. Serve the chicken immediately with the prepared pan sauce and a sprinkle of fresh parsley.

Notes

For the chicken breasts, ensure they are cut horizontally to form thinner steaks for even cooking. Feel free to adjust spices like paprika, onion powder, garlic powder, and cumin to your taste or use suggested substitutions. Use cooking salt or kosher salt, adjusting the amount if using table salt or flakes. Dry white wine can be substituted with low sodium chicken stock or water for the pan sauce. Fresh parsley is optional but highly recommended for a finishing touch.