Easy Pan-Seared Chicken Breast Recipe | Juicy & Flavorful in 30 Minutes

Learn how to make juicy, flavorful pan-seared chicken breast in under 30 minutes! Perfect for lunch or dinner with your favorite sides. Let us know how yours turned out in the comments below!

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About:
Enjoy the juicy, bold flavors of pan-seared chicken breast with this simple recipe. Made with thinly sliced, boneless chicken breast seasoned in a homemade spice mix, it’s a perfect dish for lunch or dinner. It comes together in under 30 minutes and tastes great with pasta, rice, veggies, or any of your favorite sides.

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

What to expect?
0:00 Introduction
0:13 Prep Seasoning Mix
0:44 Season and Pan-Sear Chicken
2:54 Final Output

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Recipe Notes:
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 you season the chicken, make sure to pat it dry using a paper towel. Any extra moisture on the surface will create steam in the pan, which stops the chicken from browning properly. Dry chicken sears better, giving you that beautiful golden crust we all love.
Use a Heavy Skillet or Cast Iron Pan: For the best sear, go with a heavy-bottomed skillet or a cast iron pan. These types of pans hold heat really well and distribute it evenly, which is key when you’re aiming for that deep golden crust on your chicken.
Avoid Overcrowding the Pan: Always give your chicken enough space in the pan while searing. If you're cooking multiple pieces, it's better to do it in batches. When the pan is too crowded, the chicken releases moisture and starts to steam instead of sear. That means you’ll end up with pale, soft chicken instead of that golden, flavorful crust you're aiming for.
Check Doneness with a Meat Thermometer: The easiest and most reliable way to make sure your chicken is fully cooked is to use a meat thermometer. Insert it into the thickest part of the chicken breast—once it reads 165°F (74°C), your chicken is safe to eat. This step helps you avoid dry or undercooked chicken. 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. As it melts, spoon it over the chicken a few times. This gives a rich, savory finish and adds a nice glossy look. It’s totally optional, but it makes the chicken even more delicious. You can also toss in a crushed garlic clove or a sprig of thyme or rosemary for a boost of flavor and aroma.


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