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A perfectly cooked juicy pan-seared chicken breast in a skillet.

Classic Juicy Pan-Seared Chicken

This recipe guides you through making perfectly seared chicken breasts—crispy on the outside, juicy on the inside, infused with aromatic herbs, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Equipment

  • Paper towels
  • Small bowl
  • Large, heavy-bottomed skillet (cast iron or stainless steel)
  • Instant-read thermometer
  • Cutting board
  • Foil

Ingredients
  

Main Ingredients

  • 2 Boneless, Skinless Chicken Breasts (6-8 ounces each)
  • 1 tablespoon Olive Oil (or avocado oil)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Dried Thyme (or oregano)
  • ½ teaspoon Paprika
  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 2 tablespoons Unsalted Butter
  • 1-2 sprigs Fresh Rosemary or Thyme (optional)

Instructions
 

Preparation

  • Pat the chicken breasts dry with paper towels to ensure a crispy sear. If the chicken is very thick, butterfly or gently pound it to an even ¾-inch thickness.

Seasoning

  • In a small bowl, combine garlic powder, onion powder, dried thyme, paprika, salt, and black pepper. Generously season both sides of the chicken, pressing lightly to secure the spices.

Cooking

  • Heat a heavy-bottomed skillet over medium-high heat with olive oil until it shimmers. Carefully place the seasoned chicken breasts in the hot skillet and sear undisturbed for 5-7 minutes until a deep golden-brown crust forms.
  • Flip the chicken, reduce heat to medium-low, and add butter and fresh herbs if desired. Continuously baste the chicken with the melted butter and pan juices for another 5-7 minutes, until an internal temperature of 165°F (74°C) is reached.

Resting

  • Remove the cooked chicken from the pan and transfer to a cutting board. Tent loosely with foil and let it rest for at least 5 minutes before slicing and serving.

Notes

For extra flavor, consider marinating the chicken in a little olive oil with the spices for 30 minutes before cooking. Ensure your pan is hot enough before adding the chicken to get that perfect crust. Do not overcrowd the pan, as this will steam the chicken instead of searing it.