Get all the tips and tricks to cook pan seared chicken breasts perfectly every time! Easy and quick to make, add these juicy chicken breasts to your favorite salads, sandwiches, pastas and other main meals.
Chicken breasts are quick, easy and delicious when you know how to cook them in a skillet. Make restaurant quality meals at home with these juicy pan seared chicken breasts!
How To Make Pan Seared Chicken Breasts
Be sure to scroll down for the full recipe!
Prep: Pre heat the oven and spray a baking dish with non stick spray. Pound each breast with a meat mallet.
Season and bake: Season each breast with salt and pepper. Bake until cooked through.
Cook: Brush each breast with melted butter and sear in a hot skillet on each side.
Do you need to bake chicken before searing it?
I use the reverse sear technique for these chicken breasts, i find that it really help to lock in all of those juices and flavor. Baking it in the oven also ensures that the chicken is fully cooked through without risking burning it on the stovetop.
Can you cook the chicken ahead of time?
Yes. Let the cooked chicken cool to room temperature and you can keep it in the fridge in an air tight container for up to 3 days. You can reheat the chicken in the oven or serve it cold in sandwiches and salads. It’s a great option for meal prep lunches.
Make It Your Own!
I like to simply season the breasts with salt and pepper, but if you like, you can also use a herb or spice mix like Herbs de Provence or taco seasoning. It is important to season the breasts before you cook them to really bring out the natural flavors.
Recipe Notes and Tips
- Use good quality chicken breasts. By free run / organic if you can.
- Do use a meat mallet to pound the chicken. This helps to break and tough fibers and makes the chicken wonderfully tender. You can also use a rolling pin.
- The chicken is cooked when it’s internal temperature reaches 145F.
More Chicken Recipes
Juicy Pan Seared Chicken Breast Recipe
Ingredients
- 4 6-8 ounces, each skinless, boneless chicken breasts
- 1 tablespoon vegetable or canola oil
- 2 teaspoons kosher salt if using table salt, use 1 teaspoon
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter melted
Instructions
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Adjust oven rack to lower-middle position and heat oven to 275°F.
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Spray a baking dish with nonstick spray; set aside.
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Pound thickest part of each breast with a meat mallet just until it has equal thickness on both ends.
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Sprinkle ½ teaspoon kosher salt and 1/8 teaspoon black pepper evenly over each breast and place the breasts in the sprayed baking dish. Cover the dish with foil and bake until breasts register 145-150 degrees with an instant-read thermometer, about 20-30 minutes.
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Turn off the heat and remove chicken from oven. Transfer to a plate and pat dry with paper towels.
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In a large skillet, set over medium-high heat, heat oil just until smoking.
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Brush each breast lightly with melted butter and place them in the hot pan. Brush the top-side of each breast with butter.
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Sear the breasts until bottom side is golden brown, 3-4 minutes per side. R
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Reduce heat to medium-low, and use tongs to flip each breast over.
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Cook until an instant-read thermometer registers 155-160°F, an additional 3-4 minutes.
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Serve immediately or transfer breasts to a plate, cover with foil, and set the plate of breasts in the (turned off) oven to keep warm until ready to use.
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Enjoy!
Notes
- Use good quality chicken breasts. By free run / organic if you can.
- Do use a meat mallet to pound the chicken. This helps to break and tough fibers and makes the chicken wonderfully tender. You can also use a rolling pin.
- The chicken is cooked when it’s internal temperature reaches 145F.
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