Juicy Chicken Breasts · Pan-Seared
Juicy Pan-Seared Chicken Breasts
Pounding the breasts to an even thickness and searing them in a hot skillet gives a golden crust and a juicy center in about 15 minutes. A go-to for salads, bowls and pasta.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 boneless skinless chicken breasts, about 6 to 8 oz each
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp dried thyme
- 1 ½ tbsp olive oil
Cook to 165°F inside (check with a thermometer).
Steps
- Put one chicken breast at a time inside a zip-top bag or between two sheets of plastic wrap.
- Pound the thick end with the flat side of a meat mallet until the whole breast is an even 3/4 inch thick.
- Pat the chicken dry. Mix the salt, pepper, garlic powder, paprika and thyme and sprinkle it over both sides.
- Heat the oil in a 12-inch skillet over medium-high heat until it shimmers.
- Lay the chicken in the pan, smooth side down, and cook without moving it until golden underneath.
- Flip the chicken, lower the heat to medium and cook until the thickest part reads 165°F (74°C).
- Move the chicken to a cutting board and let it rest before slicing.
Tip: If your skillet won't hold all four without crowding, cook them in two batches. Crowded chicken steams instead of browning.
Tip: For extra-juicy chicken, salt the breasts and refrigerate them uncovered for 1 to 8 hours before cooking.
Tip: Use a separate cutting board for raw poultry, and wash hands, boards and knives in hot soapy water after handling it. Don't rinse raw chicken; it only spreads germs around the sink.
Storage: Refrigerate in an airtight container within 2 hours, up to 4 days. Slice cold for salads and wraps, or reheat gently until 165°F.
Estimated nutrition per serving: 290 calories · protein 45 g · carbohydrates <1 g · fiber 0 g · sugars 0 g · fat 10 g (saturated 2 g) · sodium 530 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.