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Foolproof Pan Seared Chicken Breast for a Juicy Finish

A perfectly cooked pan seared chicken breast, cut in half to show the juicy white interior and crispy, golden-brown crust.
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Learn the best technique for pan searing boneless, skinless chicken breasts on the stovetop to achieve a golden-brown crust and juicy interior every time.

Ingredients

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  • 2 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the chicken: Pat the chicken breasts completely dry using paper towels. This step is crucial for a good sear.
  2. Season the chicken: In a small bowl, mix the salt, pepper, garlic powder, and paprika. Sprinkle the seasoning mix evenly over both sides of the chicken breasts.
  3. Heat the skillet: Place a heavy-bottomed skillet (cast iron is recommended) over medium-high heat. Add the olive oil and let it heat until it shimmers slightly, just before it starts to smoke.
  4. Sear the first side: Carefully place the seasoned chicken breasts away from you into the hot skillet. Do not move the chicken for 4 to 6 minutes to allow a deep golden-brown crust to form.
  5. Flip and reduce heat: Flip the chicken breasts. Immediately reduce the heat to medium-low.
  6. Add butter and baste: Add the tablespoon of butter to the skillet. As the butter melts, tilt the pan slightly and use a spoon to scoop the melted butter over the top of the chicken breasts repeatedly for about 3 to 5 minutes.
  7. Check for doneness: Cook until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast. Total cook time will vary based on thickness.
  8. Rest the meat: Remove the chicken from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 5 to 10 minutes before slicing.

Notes

  • For thicker breasts, pound them to an even thickness (about 3/4 inch) before seasoning to promote even cooking.
  • If you want to make a quick pan sauce, remove the chicken, add a splash of chicken broth or white wine to the hot pan, scrape up the browned bits (fond), and simmer until slightly reduced.
  • Do not overcrowd the pan; sear one or two pieces at a time to maintain high heat for a proper sear.

Nutrition

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