Pan Seared Chicken Breasts

5 from 1 vote

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!

Prep Time5

Cook Time12

Total Time17

Course: Entree

Cuisine: American

Servings:

Calories: 263kcal

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!

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.