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These pan-seared chicken breasts are loaded with flavor and super easy to make. You’ll need minimal ingredients, and they cook in under 20 minutes!
I love serving these with creamy mashed potatoes and vegetables but feel free to serve them with whatever you want!
If you love quick and easy weeknight meals, this is going to be your go-to recipe! These chicken breasts are juicy, tender, low-carb, and healthy! For more of my favorite chicken recipes, check out these air fryer chicken breasts, smothered chicken breasts, and crispy chicken fettuccine alfredo.
INGREDIENT NOTES
- Chicken – Fresh or frozen chicken breasts will work for this recipe, just make sure to thaw completely if using frozen.
- Oil – Any type of oil will work.
- Spices – I used a combination of paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper but feel free to use the spices of your choice!
- Salt – I always recommend using 1 teaspoon of kosher salt for every lb of chicken.
TOP TIPS
- If your chicken breasts are uneven, I recommend using a meat mallet to pound them out. Otherwise, the thicker section of the chicken may remain undercooked, while the thinner part will become overcooked.
- Make sure to discard any fat and pat it dry with a paper towel before seasoning.
- I highly recommend using a meat thermometer. Once the chicken breasts reach an internal temperature of 165 degrees F., remove them from the skillet, cover them with aluminum foil, and let them sit for 3-4 minutes before serving.
- Before cooking, take the chicken breasts out of the fridge at least 20-30 minutes earlier to allow them to reach room temperature. Cooking cold chicken straight out of the fridge will result in uneven cooking.
- Only flip the chicken once! There is no need to keep flipping the chicken over and over.
HOW LONG DO I COOK THE CHICKEN FOR?
This all depends on the size of your chicken breasts. The thicker they are, the longer they will need to cook. However, a regular-sized chicken breast should cook for 5-6 minutes on each side over medium heat but I always recommend using a meat thermometer.
STORAGE
These chicken breasts are great for meal prep and make wonderful leftovers because you can make salads, burritos, or dips the following day. If you have any leftovers, allow them to cool completely, transfer to an air-tight container, and refrigerate them for up to 3-4 days.
Simply reheat in the microwave, air fryer, oven, or stovetop until heated through.
Tried these pan-seared chicken breasts? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Pan Seared Chicken Breasts
Ingredients
- 1 lb chicken breasts
- 2 tablespoons oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon Kosher salt
- black pepper or cayenne pepper to taste
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Trim off any excess fat from the chicken breasts, pat dry with a paper towel, and season with the spice blend.
- If your chicken breasts are uneven, I recommend using a meat mallet to pound them out. Otherwise, the thicker section of the chicken may remain undercooked, while the thinner part will become overcooked.
- Heat oil in a large skillet over medium heat. Once it gets hot, add the chicken and cook for 5-6 minutes on each side or until it reaches 165 degrees F.
- Cover the chicken breasts with aluminum foil and let them rest for a couple of minutes before serving. Enjoy!
Notes
- If your chicken breasts are uneven, I recommend using a meat mallet to pound them out. Otherwise, the thicker section of the chicken may remain undercooked, while the thinner part will become overcooked.
- Make sure to discard any fat and pat it dry with a paper towel before seasoning.
- I highly recommend using a meat thermometer. Once the chicken breasts reach an internal temperature of 165 degrees F., remove them from the skillet and let it sit for 3-4 minutes.
- Before cooking, take the chicken breasts out of the fridge at least 20-30 minutes earlier to allow them to reach room temperature. Cooking cold chicken straight out of the fridge will result in uneven cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
