Pan Seared Chicken Breast Recipe
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Make dinner a little more exciting with this this pan seared chicken breast!. In just 15 minutes, you’ll have a low-carb, high-protein dish that’s crispy on the outside, tender and juicy on the inside, and bursting with flavor. It’s the perfect option for a balanced weeknight dinner – simple to make, yet impressive enough to feel like a treat.
Chicken dinners are my go-to because they’re super easy, everyone in the family loves them, and they’re easy to pair with just about any side. I’m always looking for new ways to keep chicken interesting, whether it’s chicken cordon bleu or cheesy chicken francese.
This pan seared version is a favorite around here, especially since it’s just as kid-friendly as parmesan chicken wings. It’s a nice change from the usual chicken fingers or nuggets, and the crispy herb coating adds so much flavor. Whether I’m meal prepping or cooking for friends, this dish never disappoints. Serve it with veggies, salads, or low-carb sides to fit any diet plan, from paleo to gluten-free.
Table of Contents (click to view)
Why You’ll Love This Recipe
- Nothing fancy needed: Just grab some chicken breasts and a few basics from your pantry. That’s all it takes to make this simple but delicious dish.
- Fast and flavorful: Get dinner on the table in no time with this pan seared chicken breast. It’s quick enough for busy weeknights but tastes like a restaurant dish.
- Make ahead and serve: Cook up a batch and keep it in the fridge for quick meals during the week. It pairs well with just about anything!
- Healthy cooking method: Pan-searing with olive oil keeps it light while still delivering a crispy, golden crust.
- No added sugar or fillers: Unlike many pre-seasoned store-bought options, this homemade version keeps things clean and wholesome.
- Big on taste: The secret is in the herb blend that creates a crispy, golden crust while keeping the chicken juicy and delicious.
How to Make Pan Seared Chicken Breast
Pan seared herb-crusted chicken is anything but boring! It’s flavorful, quick, and easy to whip up. Just pound the chicken to even out the thickness, coat it with a mix of herbs and seasonings, and cook it in a hot skillet. In 15 minutes, you’ll have crispy, juicy chicken that’s sure to impress.
For the full ingredients and step-by-step instructions, check out the printable recipe card at the end of this post.
Ingredients You Need
- Chicken breast: Pound the chicken to create thin, even cutlets, which helps it cook evenly and stay juicy.
- Dried herbs: Use whole leaf dried herbs rather than powdered ones. They give a better texture and look, while the flavor pretty much stays the same. Check out the DIY herb blend below if you want to mix your own.
- Garlic powder, salt, and pepper: These basics add just the right balance of flavor to the chicken.
- Olive oil: Helps everything stick to the chicken and adds a little richness. Plus, it gives the chicken a nice, golden finish.
DIY Dried Herb Blend
Step-By-Step Instructions
Pan seared chicken breast comes together easily with just a few simple tools. Start by gathering a cutting board, plastic wrap, a meat mallet, a shallow dish, and a skillet. The whole process takes hardly any time at all. You will need about 5 minutes for prep, 5 to 6 minutes for cooking, and another 5 minutes to let it rest.
Step 1: Flatten the chicken
Place a sheet of plastic wrap on your cutting board to keep it clean. Put one chicken breast on the board, cover it with another piece of plastic wrap, and use a meat mallet (or the bottom of a saucepot) to gently pound it out from the center toward the edges. This keeps the meat even, so it cooks all the way through without one side being thicker than the other.
Step 2: Season generously
In a shallow dish, mix together dried herbs, garlic powder, salt, and pepper. Coat each side of the chicken breast in the seasoning mixture, making sure it’s well covered.
Step 3: Sear
Heat oil in a skillet over medium-high. Once hot, add the chicken and cook for about three to five minutes on each side until a crust forms. Use an instant-read thermometer to check that the internal temperature reaches 165 F. If needed, lower the heat and keep cooking until done.
Step 4: Rest and serve
Transfer the chicken to a cutting board and let it rest for five minutes before slicing. This short rest makes a big difference, keeping the meat juicy and tender. Slice into four portions and serve!
Substitutions
There are plenty of ways to customize this pan seared chicken breast recipe. If you’re out of an ingredient or just want to try something different, here are a few great swaps to try:
- Chicken breast: Feel free to switch it up with boneless chicken thighs, turkey breast, or even white fish if that’s what you have on hand.
- Dried herb blend: If you don’t have the individual herbs, use 4 to 5 tablespoons of Italian seasoning. When using powdered herbs, cut the amount in half (about ½ tablespoon).
- Garlic powder: Use garlic flakes or mince a couple of garlic cloves for a fresher, more intense flavor.
Expert Tips
- Flatten the chicken evenly: Pound the chicken to an even thickness so it cooks uniformly, avoiding dry edges and undercooked centers.
- Season well: Chicken breast can be a bit bland on its own, so don’t hold back on the herb blend. A generous coating gives it that flavorful crust.
- Check the temperature: Use an instant-read thermometer to make sure the chicken hits 165 F (75 C). This way, you’ll get juicy, perfectly cooked chicken every time.
- Get extra crunchy: For a crispier crust, pop the chicken in the oven at 400 F for 5 to 7 minutes after pan-frying. It’s an optional step, but totally worth it if you love that crunchy bite.
- Let it rest: After cooking, give the chicken a few minutes to sit before slicing. This keeps it juicy and tender, so it’s worth the wait.
How to Store This Recipe
Store leftovers in an airtight container in the fridge for 5 to 6 days. To reheat, use a pan on low or microwave for 1 to 2 minutes.
You can also freeze cooked or raw chicken for up to 3 months. Just thaw overnight in the fridge before reheating or cooking. For cooked chicken, warm it in the microwave or a covered pan. For raw, follow the usual cooking steps once thawed.
What to Serve with Pan Seared Chicken Breast
Pan seared chicken breast is super versatile and pairs well with just about anything. Try serving it with a tasty dipping sauce like ranch dip or salsa ranchera. For sides, go with roasted green beans, honey roasted carrots, or a comforting bowl of French onion soup.
If you want something more filling, layer it over regular or low-carb pasta, regular or cauliflower rice, mashed potatoes, or toss it into sandwiches and wraps. You can even serve it on a bed of fresh greens.
More Chicken Recipes To Try
- Apricot chicken
- Copycat Alice Springs chicken
- Chicken bacon ranch casserole
- Chicken paprikash
- Chicken ala King
15-Minute Pan Seared Chicken Breast Recipe
Ingredients
- 2 large chicken breasts about 8 ounces each
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Place a sheet of plastic wrap on your cutting board to keep it clean. Put one chicken breast on the board, cover it with another piece of plastic wrap, and use a meat mallet (or the bottom of a saucepot) to gently pound it out from the center toward the edges. This keeps the meat even, so it cooks all the way through without one side being thicker than the other.
- In a shallow dish, mix together dried herbs, garlic powder, salt, and pepper. Coat each side of the chicken breast in the seasoning mixture, making sure it’s well covered.
- Heat oil in a skillet over medium-high. Once hot, add the chicken and cook for about three to five minutes on each side until a crust forms. Use an instant-read thermometer to check that the internal temperature reaches 165 °F. If needed, lower the heat and keep cooking until done.
- Transfer the chicken to a cutting board and let it rest for five minutes before slicing. This short rest makes a big difference, keeping the meat juicy and tender. Slice into four portions and serve!
Notes
- Pound the chicken to an even thickness so it cooks uniformly, avoiding dry edges and undercooked centers.
- Use an instant-read thermometer to make sure the chicken hits 165 F (75 C). This way, you’ll get juicy, perfectly cooked chicken every time.
- After cooking, give the chicken a few minutes to sit before slicing. This keeps it juicy and tender, so it’s worth the wait.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
