Pan-Seared Chicken Breasts

No more dry, overcooked chicken! Try my recipe for pan-seared chicken breasts today. They turn out juicy, tender, and perfectly seasoned.

Prep Time 5

Cook Time 10

Resting time 5

Total Time 20

Servings servings

Slice chicken breasts in half lengthwise or pound with a meat mallet to ¾ inch thickness. Pat chicken dry on all sides with a paper towel.
Mix spices together in a small bowl, then season chicken on all sides.
In a skillet over medium to medium-low heat, add olive oil.
When your oil is hot, add chicken and cook for about 3-5 minutes per side, or until cooked through to 165℉ in the center.
If your chicken is burning on the outside before it's done in the center, your heat is too high. Turn the heat down. Use a meat thermometer to ensure your chicken doesn't get overcooked or dry.
Remove chicken from pan as each breast finishes cooking and allow to set for 5 minutes before slicing or serving. This allows juices to redistribute, which helps keep chicken juicy.

Times may vary: Cooking times will vary based on the thickness of your chicken and the exact heat of your pan. While I've given time ranges in the recipe card, the most accurate method is to look at visual cues and use a meat thermometer.
Storage: Leftover chicken will keep for 3-4 days in the refrigerator or 3 months in the freezer.