Pan-Seared Chicken Breast

Pan-Seared Chicken Breast

from thealmondeater.com
Dinner
15 min
4 servings
278 kcal / serving

Say goodbye to dry chicken because this Pan-Seared Chicken Breast recipe makes perfectly juicy chicken on the stovetop every time. The chicken is simply seasoned and cooked in a hot skillet, making it a quick and flavorful recipe.

Ingredients

  • 2 largechicken breasts (sliced in half lengthways; or use 4 small breasts)
  • 3 tbspolive oil (divided)
  • ¾ tspgarlic powder
  • ¾ tspsmoked paprika
  • ¾ tsponion powder
  • ¾ tsporegano
  • ¾ tspsalt
  • ¼ tspblack pepper
  • ¼ tspcayenne
  • 2 tbspbutter

Directions

  1. 1

    If your chicken breasts are larger, slice them in half to create 4 thinner chicken breasts, then pat them dry with a paper towel. Brush 1 tablespoon of olive oil over the chicken.

  2. 2

    In a small bowl, stir all of the seasonings together. Use your hands to sprinkle the spice mixture over the chicken, coating all sides.

  3. 3

    Pour the remaining olive oil in a large, deep skillet or a cast iron skillet and heat it over medium-high heat. Once hot, add the chicken smooth side down and cook the chicken for 5 minutes. Use tongs to flip the chicken over, then reduce the heat to medium and cook the chicken for 2-5 minutes. NOTE: cook times vary depending on thickness of the chicken; always use a meat thermometer to confirm the internal temperature.

  4. 4

    Add the butter to the skillet, then remove the skillet from the heat.

  5. 5

    Let the chicken rest on a cutting board for 5 minutes before slicing. Enjoy!