This Pan Seared Chicken is perfectly juicy on the inside with a golden, crispy crust on the outside. It’s a quick and easy recipe that uses simple ingredients but delivers restaurant-quality flavor.
Whether you’re making a weeknight dinner or meal prepping, this versatile chicken pairs well with almost anything—rice, veggies, salads, or pasta.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts | 2 large | Boneless, skinless |
| Olive oil | 2 tablespoons | |
| Butter | 1 tablespoon | For flavor |
| Garlic | 3 cloves | Crushed |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Paprika | 1 teaspoon | |
| Italian seasoning | 1 teaspoon | |
| Lemon juice | 1 tablespoon | Optional |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels. If thick, slice or pound slightly for even cooking.
2. Season
Rub both sides with salt, pepper, paprika, and Italian seasoning.
3. Heat the Pan
Heat olive oil in a skillet over medium-high heat until hot.
4. Sear the Chicken
Place chicken in the pan and cook for 5–6 minutes without moving, until a golden crust forms.
5. Flip & Add Flavor
Flip the chicken, add butter and garlic to the pan, and cook for another 5–6 minutes. Spoon melted butter over the chicken as it cooks.
6. Finish
Cook until internal temperature reaches 165°F (75°C). Add a squeeze of lemon juice if desired.
7. Rest & Serve
Let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley.
Tips for Perfect Pan Seared Chicken
- Pat chicken dry for better searing
- Don’t overcrowd the pan
- Let it cook undisturbed for a crispy crust
- Use a meat thermometer for perfect doneness
Serving Suggestions
- Serve with rice or mashed potatoes
- Pair with roasted vegetables
- Slice over salads or pasta
- Serve with a creamy or garlic sauce
Storage
- Refrigerator: Store for up to 4 days
- Freezer: Freeze for up to 2 months
- Reheat gently to keep it juicy
