Want to master the perfect way to pan-sear chicken breasts so they’re juicy, tender, and packed with flavor? This easy, foolproof, thoroughly tested recipe comes together in just 15 minutes using only one pan!
Why This Recipe
Sometimes, all you need is a dependable recipe for simple yet perfectly pan-seared chicken. Whether you’re adding protein to a salad or a meatless pasta, my method ensures golden, juicy, and flavorful chicken breasts with a nice golden sear—tender every time, never dry.
Skinless boneless chicken breasts are seasoned with a flavorful blend of paprika, oregano, garlic powder, onion powder, salt, and pepper, then seared until golden and cooked through. You will then add butter and garlic to the skillet, followed by chicken stock, lemon juice, and fresh thyme to create a light, simple, yet flavor-packed pan sauce.
Recipe Highlights
- Ready in just 15 minutes with one pan—perfect for busy weeknights or last-minute guests.
- Simple technique creates crispy, golden-brown chicken that looks and tastes restaurant-quality.
- Seasoned with pantry staples and cooked over high heat to lock in moisture.
- Great for meal prep or as a protein boost for salads, pasta, rice, or potatoes.
Ingredients & Substitutions
- Skinless, boneless chicken breasts – I used 2 large ones, sliced in half horizontally. You can also use skinless, boneless chicken thighs.
- Seasonings (paprika, oregano, garlic powder, onion powder, salt, pepper) – This is the perfect blend that adds both flavor and color. Swap oregano for thyme or Italian seasoning, and use smoked paprika for a bolder flavor.
- Avocado Oil – Perfect for high-heat cooking. Swap avocado oil for high-heat olive, vegetable, canola oil or ghee.
- Pan sauce ingredients – For the pan sauce, I use butter (salted or unsalted), fresh minced garlic (or garlic powder as an alternative), and lemon juice (lime works just as well) to create a light, flavorful finish for pan-seared chicken.
- Chicken stock– Replace with vegetable stock or white wine.
- Fresh herbs – I used fresh thyme to infuse the pan sauce with flavor and finished the dish with chopped parsley. Feel free to swap in whatever you have on hand, like basil, rosemary, oregano, marjoram, or even cilantro.
Tips for Perfect Pan-Seared Chicken Breasts
- Pat chicken dry before seasoning. If using thawed frozen chicken, ensure it’s fully thawed and blot away excess moisture with paper towels.
- Use thinner cuts. Using a sharp knife, carefully slice each large chicken breast horizontally from one side to the other, keeping the knife parallel to the cutting board. Or, use smaller chicken breasts, or boneless thighs instead of halving large breasts, adjusting the cooking time as needed.
- Use the correct pan. A cast iron skillet will give a great golden color to the chicken.
- Hot oil ensures easier cooking. The oil should be HOT before adding chicken to the pan.
- Don’t move the chicken too soon. Let it cook undisturbed for a few minutes to develop that golden delicious crust.
- Cook uncovered to prevent chicken from steaming.
Should you coat chicken in flour before searing?
My recipe does not require using flour to achieve a perfect sear, but it’s still a great option, and here’s why. A light coating (just 2 tablespoons for 4 chicken breasts) helps create a more golden-brown crust and a better sear. It also adds a delicate crunch without making the chicken overly heavy. The flour helps absorb surface moisture from the chicken, allowing it to sear rather than steam. You can use all-purpose flour or 1-to-1 (measure-for-measure) gluten-free flour.
Storage & Reheating Instructions
- Refrigerator: Store cooked chicken in an airtight container for up to 5 days.
- Freezer: Freeze in a sealed container or freezer bag for up to 2 months. Wrap each piece in plastic wrap before storing to avoid freezer burn.
- Stovetop: The absolute best way to keep that breast juicy! Heat a little oil or butter in a pan over medium heat and warm the chicken for 2-3 minutes per side until heated through.
- Oven: Place chicken on a baking sheet, cover with foil, and bake at 350°F (175°C) for 10-15 minutes.
- Air Fryer (For extra crispiness): Heat at 350°F for 3-5 minutes.
- Microwave (Quick but may dry out): Cover with a damp paper towel and microwave in 30-second bursts until warmed through.
Pan-Seared Chicken Breasts
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Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 2 large chicken breasts skinless and boneless, sliced in half longways (about 1.5 lbs)
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- ⅛ cup low-sodium chicken stock
- 1 teaspoon lemon juice
- 4 sprigs fresh thyme
- 1 tablespoon fresh parsley chopped
Instructions
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In a bowl add the paprika, oregano, garlic powder, onion powder, salt, and pepper. Mix until the seasonings are mixed together.
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Coat both sides of the chicken with the seasonings.
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In a large skillet over medium heat add the avocado oil. Allow it to get hot which will take 1-2 minutes.
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Add the chicken to the skillet.
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Cook for 4 minutes.
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Flip the chicken over and cook for an additional 3-7 minutes or until the juices run clear. You want an internal temperature of 165° F.
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To the skillet with the chicken add the unsalted butter and minced garlic. Cook for 1-2 minutes moving the garlic and butter around the pan.
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Add the chicken stock, lemon juice, and fresh thyme. Cook for 1-2 minutes. Flip the chicken over to get it coated and to get all the ingredients incorporated together.
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Remove the skillet from the heat.
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Top the chicken with parsley.
Nutrition
How to pan-sear chicken breasts (step-by-step photos)
Mix paprika, oregano, garlic powder, onion powder, salt, and pepper. Coat chicken evenly.
Heat avocado oil in a skillet over medium heat. Sear chicken for 4 minutes per side until juices run clear (165°F internal temp).
Add butter and garlic, sauté 1-2 minutes. Stir in chicken stock, lemon juice, and thyme, cooking briefly. Flip chicken to coat. Remove from heat, garnish with parsley, and serve.
Serving Suggestions
- Creamy mashed potatoes make the perfect side for chicken, soaking up the flavorful pan sauce. Try my garlic parmesan mashed potatoes. For lower carb option, make cauliflower “mashed potatoes.”
- Steamed rice, quinoa, or cauliflower rice– are also great for soaking up the juices from pan-seared chicken breasts. You can also try my cilantro-lime black bean rice or sun-dried tomato and basil rice.
- Roasted vegetables—whether air-fried or oven-roasted—make a perfect side for chicken. Try Brussels sprouts, broccoli, bell peppers, or zucchini – they will add flavor, texture, and color to your plate. You can try my roasted broccoli and sweet potatoes or oven-roasted bacon and cheese asparagus.
- Mixed green salad – Toss together fresh greens with a lemon vinaigrette, or explore some of my favorite salads: apple spinach salad or creamy tomato cucumber lettuce salad with bacon.
- Zucchini noodles – Great with a squeeze of lemon and Parmesan. Plus, it’s a great way to get some veggies in!
- Pasta is a classic side to pan-seared chicken. If you’re a fan of my recipes, you know that pasta is my #1 love, and I have quite a collection of amazing pasta recipes. I recommend creamy garlic parmesan orzo with peas or creamy sun-dried tomato and mushroom pasta. For non-creamy option, try my Mediterranean-style spinach and tomato pasta.
- Risotto is another great side, such as this authentic sun-dried tomato risotto.
Frequently Asked Questions
How do I keep the chicken from drying out?
Don’t overcook it! Use a meat thermometer and remove the chicken when it reaches 165°F (74°C). Let it rest for 5 minutes before slicing to keep it juicy.
Can I use frozen chicken breasts?
Fully thaw the chicken in the fridge overnight. Use paper towels to thoroughly dry it, removing any excess moisture. This step is essential for achieving a golden, crispy sear instead of steaming the chicken.
What’s the best pan to use?
A cast iron skillet is best for a crispy sear, but a stainless steel or non-stick pan also works. Just make sure it’s hot before adding the chicken.
How do I know when the chicken is fully cooked?
The easiest way is to use a thermometer (165°F internal temp). If you don’t have one, slice into the thickest part—if the juices run clear and there’s no pink, it’s done.
Can I use chicken thighs instead?
Absolutely! Thighs have more fat, so they’ll be even juicier. Use skinless, boneless chicken thighs and adjust cooking times if needed.
