Pan Seared Chicken Breast

Square image of pan seared chicken in pan.

5 from 8 votes

Pan seared chicken breasts are juicy with a caramelized crust, perfect for a quick weeknight dinner ready in 15 minutes.

Course Dinner, Entree, Main Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings pieces

Calories 357kcal

Author Yumna Jawad

Equipment

Ingredients

4 8-ounce boneless skinless chicken breasts
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter
Lemon wedges for serving

Instructions

Pat the chicken breasts dry with paper towels. In a small bowl, whisk together thyme, paprika, garlic powder, salt and pepper. Season both sides of the chicken breasts with the seasoning mix.
Heat a large skillet over medium-high heat. Add the olive oil and butter to the pan, allowing it to melt and heat up.
Carefully place the chicken breasts into the hot pan, making sure not to overcrowd them.
Sear the chicken breasts for 5 minutes without touching until they develop a golden brown crust. Flip the chicken to the other side and continue to cook until they reach an internal temperature of 165°F, 8-10 more minutes.
Remove the chicken from the pan and let them rest for a few minutes before slicing or serving. Serve with a squeeze of fresh lemon juice over the top and your desired side dishes.

Notes

Storage: Store refrigerated in an airtight container. As always with chicken, you’ll want to be mindful of safe food handling practices when storing cooked chicken to eat later. In general, avoid consuming any cooked chicken that has been at room temperature for two hours or more. Always thaw frozen chicken in the refrigerator. Finally, be sure to keep in mind that it’s safest to only reheat leftover chicken one time, eating it in one sitting, rather than storing and warming it an additional time.

Reheat on the stovetop: Add cooked chicken breasts to a saute pan over medium heat. Add a splash of water or chicken broth to the pan to help keep the chicken from drying out, and cover with the lid. Warm for 7-8 minutes, until the internal temperature is 165° F.

Reheat in the microwave: To warm in a microwave, cook on high for 2 minutes. Check the temperature with a meat thermometer, and if the inside temp hasn’t yet reached 165° F, continue heating in 30-second intervals until it's reached 165° F.

Nutrition