Juicy Pan-Seared Chicken Breast

🕒 Prep: 5 min
🔥 Cook: 15 min
🍽 Serves: 2
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If you're looking for a quick, foolproof way to cook chicken breasts that stay juicy and flavorful, you're in the right spot. This recipe transforms simple ingredients into a savory delight with minimal fuss.

Ingredients for Juicy Pan-Seared Chicken Breast

Chicken breasts are the star of the show, providing a lean protein that's versatile and satisfying. The olive oil helps to sear the chicken, giving it a golden crust while keeping the inside moist. A blend of garlic powder and onion powder adds depth and a savory punch without overwhelming the natural flavor of the chicken. Salt and freshly ground black pepper are essential for seasoning, enhancing the overall taste. Unsalted butter enriches the sauce, adding a silky smoothness, while the chicken broth deglazes the pan, capturing all the delicious browned bits for a flavorful finish.

Tips & Tricks

  • Make sure the chicken is at room temperature before cooking to ensure even cooking.
  • Use a meat thermometer to ensure the internal temperature reaches 165°F for perfectly cooked chicken.
  • Let the chicken rest for a few minutes before slicing to retain juices.

Serving Suggestions

This chicken pairs wonderfully with a side of creamy mashed potatoes or a light, fresh salad. For a more substantial meal, consider serving it with rice pilaf or roasted vegetables. A crisp white wine like Sauvignon Blanc complements the dish beautifully.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Just adjust the cooking time as thighs may take a bit longer.
What if I don’t have chicken broth?
You can substitute with vegetable broth or even water in a pinch, though the flavor may be less rich.
Why is my chicken sticking to the pan?
Ensure the pan and oil are hot enough before adding the chicken, and let it cook undisturbed until it releases naturally.

Juicy Pan-Seared Chicken Breast Recipe Walkthrough

Start by patting your chicken breasts dry with paper towels. This simple step ensures that you get a nice golden sear. Season both sides with the garlic powder, onion powder, salt, and black pepper. Don't skimp on the seasoning—this is what makes each bite delicious.

In a large skillet, heat the olive oil over medium-high heat. You want the oil hot, but not smoking, to get a perfect sear. Place the chicken breasts in the skillet, being careful not to crowd the pan, and let them cook for about 6 to 7 minutes per side. You'll know they're ready to flip when they release easily from the pan and have a beautiful golden crust.

Once cooked through, remove the chicken from the skillet and set it aside. Reduce the heat to low, then add the butter to the skillet. Let it melt completely, and then pour in the chicken broth. Stir and scrape the bottom of the pan to deglaze it, gathering all those tasty browned bits.

Return the chicken to the skillet, spoon the sauce over the top, and let it simmer for another 2 to 3 minutes. This step allows the chicken to soak up the flavors from the sauce while staying juicy. Serve immediately, showcasing your perfectly pan-seared chicken.

Why You'll Love This Recipe

  • Quick and easy for busy weeknights.
  • Uses common pantry ingredients.
  • Maintains juicy, tender chicken every time.
  • Perfect balance of flavors with minimal effort.

Ingredients

2 boneless, skinless chicken breasts (about 6-8 oz each)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp unsalted butter
1/4 cup chicken broth

Step-by-step Instructions

1. Pat the chicken breasts dry with paper towels and season both sides with garlic powder, onion powder, salt, and black pepper.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside.
5. Reduce the heat to low and add the butter to the skillet.
6. Once the butter is melted, add the chicken broth and stir to deglaze the pan, scraping up any brown bits.
7. Return the chicken to the skillet, spoon the sauce over the top, and cook for another 2-3 minutes to absorb the flavors.

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