Description
A simple and flavorful Pan-Seared Chicken Breast recipe that yields juicy and tender chicken breasts with a crispy golden crust. Perfect for a quick weeknight dinner, this dish is seasoned with garlic, paprika, and optional thyme to enhance the natural flavors of the chicken.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme (optional)
Cooking
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a good sear. Season both sides evenly with salt, black pepper, garlic powder, paprika, and if using, dried thyme.
- Heat the Skillet: Place a skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering but not smoking, to ensure a nice sear without sticking.
- Sear the Chicken: Add the seasoned chicken breasts to the hot skillet. Cook them for 4-5 minutes without moving, allowing a golden brown crust to form. Flip the breasts carefully and cook the other side for an additional 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove the chicken from the skillet and let it rest on a plate or cutting board for 3-5 minutes. Resting allows the juices to redistribute, keeping the meat moist and flavorful.
- Serve: Slice the chicken if desired and serve alongside your favorite sides such as steamed vegetables, rice, or salad for a balanced meal.
Notes
- For even cooking, pound thicker chicken breasts to an even thickness before seasoning.
- If you don’t have dried thyme, you can substitute with rosemary or oregano, or omit entirely.
- Use a meat thermometer to ensure chicken is fully cooked but still juicy.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be doubled or halved depending on serving needs.
