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Pan-seared chicken breast with sliced pieces arranged on a plate, surrounded by a blue towel, a and golden fork.

Pan Seared Chicken Breast

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Enjoy the juicy, bold flavors of pan-seared chicken breast with this simple recipe. Made with thinly sliced boneless chicken breast and a homemade spice mix, it's perfect for lunch or dinner. Ready in under 30 minutes, it pairs well with rice, pasta, veggies, or any of your favorite sides.
Course Main Course
Cuisine American, Global
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 serving
Calories 126
Author Sangeetha Vel

Ingredients

For Seasoning

  • 5 slices Chicken Breast thinly sliced
  • 1 tbsp Paprika
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Black Pepper Powder
  • ½ tsp Dried Oregano
  • Salt to taste
  • 1 tbsp Olive oil to coat the chicken

For Pan Searing

  • 3 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • Coriander Leaves for garnish
  • Lime Slices for garnish

Instructions

Preparing the Seasoning Mix

  • Add all the spice powders listed under seasoning, along with salt, to a bowl. Mix well until everything is combined. Set it aside for seasoning the chicken.
    A bowl of spice powder, ready to be mixed with a spoon for seasoning the chicken breast.

Seasoning the Chicken Breast

  • Place the thinly sliced boneless chicken breasts on a plate or tray. Pour the oil (mentioned for coating) over the chicken and rub it gently to coat all sides. This helps the seasoning stick better.
    A tray with thinly sliced chicken breast lightly coated with oil.
  • Now sprinkle the prepared seasoning mix over both sides of the chicken. Press and rub it in until the chicken is well coated. If you have time, let it rest for 15 minutes so the flavors can soak in.
    The chicken breast on a tray, evenly coated with the prepared seasoning mix.

Pan Searing the Chicken Breast

  • Heat oil in a wide heavy-bottomed skillet or cast iron pan over medium heat. Once the oil is hot, place the chicken breasts in the pan without overcrowding. Let them sear for 3 to 5 minutes without moving—this helps create a golden crust.
    A heavy-bottomed skillet with the seasoned chicken breasts placed for searing.
  • Flip the chicken and cook the other side for another 3 to 5 minutes, or until it’s cooked through. You can check with a meat thermometer—it should read 165°F (74°C).
    The chicken breasts in the pan, seared to a golden brown on the outside.
  • Add the butter to the pan and let it melt. Once melted, spoon or brush the butter over the chicken to coat it. This step is optional, so feel free to skip it if you prefer.
    Butter melting in the pan with the seared chicken breasts for extra flavor.
  • Sprinkle some freshly chopped cilantro on top. Your pan-seared chicken breast is ready to enjoy!
    Pan-seared chicken breasts garnished with freshly chopped cilantro leaves.

Serving

  • Serve the pan-seared chicken breast warm with your favorite sides like rice, pasta, salad, or roasted veggies. Looking for more ideas? Check out the serving suggestions section below!
    Pan-seared chicken breasts served on a plate, garnished with cilantro and lime slices.

Notes

Here are some helpful tips to make perfect pan-seared chicken every time:
  • Use Thinly Sliced Chicken Breasts: Thin cuts usually cook faster and more evenly. If you're using whole chicken breasts, just slice them in half horizontally and gently pound them to an even thickness. This helps avoid overcooked edges or undercooked centers.
  • Pat the Chicken Dry Before Seasoning: Before seasoning, make sure to pat the chicken dry using a paper towel. Extra moisture can create steam in the pan, which stops the chicken from browning properly. Dry chicken gives you that nice golden crust.
  • Use a Heavy Skillet or Cast Iron Pan: For the best sear, go with a heavy-bottomed skillet or a cast iron pan. These hold heat well and cook the chicken evenly, helping you get that deep golden crust.
  • Avoid Overcrowding the Pan: Always leave enough space between the chicken pieces while searing. If you're cooking more, do it in batches. A crowded pan causes steaming instead of searing, and the chicken can turn out pale and soft.
  • Check Doneness with a Meat Thermometer: The easiest way to know if your chicken is cooked is to use a meat thermometer. Insert it into the thickest part—once it reads 165°F (74°C), it’s done. If you don’t have a thermometer, cut into the thickest part and check that the juices run clear and there’s no pink inside.
  • Add Butter for Extra Flavor (Optional): Once the chicken is almost done, drop in a small piece of butter and spoon it over the top a few times. It adds a rich, savory flavor and a nice glossy finish. You can also add a crushed garlic clove or a sprig of thyme or rosemary for extra aroma. This step is optional but adds a great final touch.

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 3mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.2mg

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