Make perfectly juicy flavorful Pan-Seared Chicken Breast in under 20 minutes with this easy to follow tutorial. Kiss bland boring chicken goodbye.
When I say no more bland boring chicken, that’s exactly what I mean. This Pan-Seared Chicken Breast is perfectly seasoned with a dash of spice and finished with a dollop of salty butter. Pair this succulent chicken with Seasoned White Rice and Spicy Collard Greens.
What you need to make perfect pan-seared chicken breast
Baking dish or tray
Sharp knife or deboning knife
I’m using boneless skinless breast that I deboned and split in two. You may pound the meat for even thickness. The cooking oil I used for this recipe was olive oil but you may use whichever you prefer. However, a light neutral oil like avocado or canola but I like olive oil best.
The first step is to remove the skin. I do this by pulling from the pointed end to the top. It should come off easily. It not, use your shears then snip the membrane between the skin and flesh. To remove the bones from a whole breast, cut any protruding bones from each side. Then lay the breast flesh side down and cut with the sharp knife along the bone away from the flesh starting at the thickest part. Keep the blade close to the bone as you cut to release it.
Split the breast by cutting into the center lengthwise along the meat dividing it in two. Trim away the tenderloin and any other straggly pieces for neat unit form cuts.
How to season chicken breast
Chicken breast is an extremely versatile meal staple. With just the change of a few seasonings, you are transported to a brand new taste experience. I’m using my All-Purpose Seasoning Blend but do try this pan-seared method with one of these tasty spice blends.
How to pan-sear chicken breast
Mix the all-purpose spice and oil together in a small bowl. In a dish, brush the mixture over the chicken liberally using all of the oil. Cover the meat with plastic wrap to marinated.
Heat a skillet over medium flame until smoky and hot. Place the chicken into the pan without overcrowding. Allow the meat to cook for 7-8 minutes before flipping. They should release easily at this point. Cook on the other side for about 2-3 minutes.
Add the butter and turn the breasts to coat. Turn off the heat and remove the chicken to a plate to rest before serving.
Why rest chicken after cooking
Resting the chicken for 5-10 minutes after cooking allows to let the juices to reabsorb resulting in juicier meat.
Recipes using Pan-Seared Chicken Breast
Try one of the recipes on the blog using pan-seared chicken or download my free 10 Quick and Easy Chicken Breast Recipe eCookbook containing exclusive calling mostly for pan-seared chicken breast. It is a free gift for subscribing to my newsletter.
Chicken Caesar Salad
Chipotle Chicken Empanadas
Chicken Fajita Quesadillas
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Perfect Pan-Seared Chicken Breast
- 1 lb chicken breast 4-4 oz cutlets
- 4 tbsp olive oil
- 2 tsp all-purpose seasoning
- Mix the all-purpose spice and oil together in a small bowl. In a dish, brush the mixture over the chicken liberally using all of the oil. Cover the meat with plastic wrap to marinated.
- Heat a skillet over medium flame until smoky and hot. Place the chicken into the pan without overcrowding. Allow the meat to cook for 7-8 minutes before flipping. They should release easily at this point. Cook on the other side for about 2-3 minutes.
- Add the butter and turn the breasts to coat. Turn off the heat and remove the chicken to a plate to rest for 5 minutes before serving.