Pan Seared Chicken Breasts – Guaranteed Juicy! (VIDEO)

My Secret to Perfect Chicken Breasts Cooked on a Pan

Have you ever tried to cook chicken breasts on a pan and found the chicken to be overcooked on the outside and raw on the inside? One simple trick will change how you cook chicken breasts at home!

My secret is this: slicing the chicken breasts into 1/2″ thick filets! Chicken breasts from the grocery store are too thick, especially in the center. When cooking it on a pan, the center oftentimes is still raw or undercooked, while the outside overcooks or even burns. Slicing it into 1/2″ thick pieces allows the chicken breasts to cook quickly on the pan while avoiding being raw in the center. It’s such a simple trick but I promise it will change how you cook chicken breasts on the pan!

If you want to use the oven instead, make my Baked Chicken Breast – for the air fryer, try my Air Fryer Chicken Breast!

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• chicken breast – the key tip is to slice the chicken breasts into 2 filets that are about 1/2″ thick. See my note above.
• seasoning – kosher salt, black pepper, garlic powder, onion powder, dried oregano, dried thyme – feel free to add other seasoning you enjoy, like red pepper flakes, paprika, cayenne pepper, chili powder, or even brown sugar!
• neutral oil – my go to neutral oil is avocado oil. You can also use vegetable, canola, or grapeseed oil.

Prefer chicken thighs? Make my Air Fryer Chicken Thighs, Baked Chicken Thighs or Grilled Chicken Thighs!

Recipe Instructions

1. Slice the Chicken and Season

The first and key step to this recipe is to slice the chicken breasts into 2 filets that are about 1/2 inch thick, or pound whole chicken breasts with a meat mallet to 1/2 inch thick if you prefer larger chicken breasts. This will help them cook evenly and quickly on a pan. After slicing the chicken on a cutting board, pat them dry with a paper towel. This will help the seasoning stick better to the chicken.

In a small bowl, mix together the salt, pepper, garlic powder, onion powder, dried oregano, and dried thyme. Season both sides of the chicken breast with the seasoning mix and let sit for 15 minutes. Don’t skip this step! This time will help the seasoning and salt penetrate the chicken, which will help the chicken stay juicy and promote browning when cooked.

You may notice some moisture on the chicken after it has been sitting – this is moisture that is caused by the salt entering the chicken. Pat dry excess moisture with a paper towel, as this will reduce the moisture on the surface of the chicken and allow for you to get a great crust when searing it in the pan.

2. Pan Sear the Chicken

In a large nonstick pan over high heat, add the neutral oil. Lay the chicken down in a single layer and sear for 3-4 minutes per side – they should look golden brown.

Flip and sear the other side. Continue cooking until the internal temperature reads 155F. I highly recommend using a thermometer to check that your chicken is at temperature – food safety is always key! My go to instant read thermometer is the Thermoworks Thermapen One. It’s on the pricier side but super accurate and reliable!

Remove and let the chicken rest 4-5 minutes before slicing. The carryover heat will continue to cook the chicken to 165F.

Optional: after the first flip, you can add 4 tbsp of butter and reduce the heat to medium. I will do this when I want a richer chicken breast – the foaming butter can be used to baste the chicken breasts until it is cooked through (to 165F internal temperature). This is totally up to you and whether you want the added butter flavor!

What Should I Serve with Pan Seared Chicken Breasts?

This is truly one of the most versatile proteins – you can eat it with almost anything! As a main dish, you can pair it with sides like Crispy Smashed Potatoes, Baked Mac and Cheese, creamy Mashed Potatoes or Cheddar Biscuits! Don’t forget about roasted vegetables – my favorites are Roasted Green Beans with Bacon, Honey Roasted Carrots, Roasted Cauliflower and Roasted Brussels Sprouts!

You can also eat this on top of or with pastas that don’t have a protein, like Fettuccine Alfredo, Cacio e Pepe, Cherry Tomato Pasta, Spicy Vodka Pasta, or Pasta al Limone!

Storage, Reheating, and Make Ahead Tips

Store any leftover cooked Chicken Breast in an airtight container in the refrigerator for up to 3-4 days. You can eat it cold (like on top of salads) or warm it up quickly in the microwave.

This is a great recipe for meal prepping – you can make it ahead of time and keep it in the refrigerator for easy access during the week!