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Easy Pan-Seared Chicken Breasts

Tender, juicy, and perfectly seasoned pan-seared chicken breasts made in under 30 minutes. This simple recipe delivers flavorful results every time with minimal effort—ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika smoked or sweet
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 0.25 cup chicken broth low-sodium

Method
 

Steps
  1. Pat chicken breasts dry with paper towels. If they vary greatly in thickness, pound them gently to an even thickness using a meat mallet or rolling pin.
  2. Season both sides of the chicken generously with salt, pepper, garlic powder, and paprika.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  4. Add chicken breasts to the pan and cook undisturbed for 5–6 minutes until golden brown on the first side.
  5. Flip the chicken, reduce heat to medium, and add butter and minced garlic to the pan. Tilt the pan slightly and spoon the melting butter over the chicken as it cooks.
  6. Continue cooking for another 5–7 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
  7. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute, then remove from heat.
  8. Let the chicken rest in the pan for 3–5 minutes before slicing or serving. Drizzle with pan juices.

Notes

For extra flavor, add a sprig of fresh thyme or rosemary to the pan while searing. Serve with steamed vegetables, rice, or a fresh salad. Leftovers keep well in the refrigerator for up to 3 days.