Easy Pan-Seared Chicken Breasts

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This Easy Pan-Seared Chicken Breasts recipe delivers juicy meat with a golden crust, all in under 30 minutes. The seasoning blend of garlic powder, onion powder, and paprika gives it a flavorful kick, while the addition of halal chicken broth ensures every bite is moist and tender. Perfectly cooked in a skillet, this dish is ideal for quick weeknight dinners without compromising on taste.

Table of Contents

• Why This Easy Pan-Seared Chicken Breasts Will Save Your Weeknights
• Everything You Need for Easy Pan-Seared Chicken Breasts
• How To Make Easy Pan-Seared Chicken Breasts Step by Step
• Expert Tips for Pan-Seared Chicken Breasts
• How to Store, Meal Prep, and Reheat Perfectly
• Avoid These Common Mistakes
• FAQ About Easy Pan-Seared Chicken Breasts

Why This Easy Pan-Seared Chicken Breasts Will Save Your Weeknights

• Quick cooking time: Ready in just 15 minutes of active cooking, this dish is perfect for busy weeknights.
• Minimal cleanup: With just one skillet needed, you won’t be stuck washing a mountain of dishes.
• Versatile seasoning: The spice blend complements a variety of side dishes, making it easy to pair with whatever you have on hand.
• Juicy and tender: Halal chicken broth adds moisture to ensure a succulent texture every time.

Everything You Need for Easy Pan-Seared Chicken Breasts

• 2 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/4 cup halal chicken broth (or water)

Garlic powder and onion powder create a flavorful base, while paprika adds a subtle smoky warmth. Halal chicken broth ensures the chicken stays juicy and tender as it cooks.

How To Make Easy Pan-Seared Chicken Breasts Step by Step

1. Place the chicken breasts on a cutting board, cover them with plastic wrap, and gently pound them with a meat mallet until they are an even thickness (approximately 1/2 inch).
2. Pat the chicken breasts dry with paper towels, then season both sides evenly with garlic powder, onion powder, paprika, ground black pepper, and salt.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken breasts in the skillet.
   

   

   

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4. Cook the chicken on the first side for 4-5 minutes without disturbing it, allowing a golden crust to form.
5. Flip the chicken and add unsalted butter to the skillet. Cook for another 4-5 minutes, spooning melted butter onto the chicken periodically for added flavor.
6. Reduce the heat to medium-low, add halal chicken broth (or water) to the skillet, and cover with a lid. Let the chicken simmer for 2-3 minutes or until its internal temperature reaches 165°F (74°C).
7. Remove the chicken breasts from the skillet and let them rest for 5 minutes before slicing or serving to retain juices.

Expert Tips for Pan-Seared Chicken Breasts

• Pound the chicken evenly: An even thickness ensures the meat cooks uniformly, preventing overcooked edges.
• Use a meat thermometer: Take the guesswork out and ensure the chicken reaches 165°F to stay tender and safe to eat.
• Don’t skip the resting time: Allowing the chicken to rest helps the juices redistribute, keeping the meat moist and flavorful.
• Try flavored butter: Add herbs or a touch of garlic to your butter for an extra layer of taste.

How to Store, Meal Prep, and Reheat Perfectly

Store leftover chicken breasts in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap them tightly in foil and freeze for up to 3 months. To reheat, warm them gently in a skillet over low-medium heat with a splash of broth to maintain moisture.

This dish works great for meal prep; pair it with roasted vegetables or a fresh salad and store portions in microwave-safe containers.

Looking for something similar? Try our one pan chicken & pineapple tacos.

For more ideas, check out our pan seared ribeye steak recipe.

You might also enjoy our pan seared ribeye steak.

Avoid These Common Mistakes

• Skipping the pounding step: Uneven chicken thickness leads to uneven cooking and dry edges.
• Cooking on high heat for too long: This can burn the butter and dry out the chicken. Stick to medium-high for searing and switch to medium-low for simmering.
• Not checking the internal temperature: Guessing when the chicken is done often results in undercooked or overcooked meat. Use a thermometer to ensure accuracy.

FAQ About Easy Pan-Seared Chicken Breasts

• Can I use bone-in chicken breasts for this recipe? Yes, but adjust the cooking time as bone-in chicken takes longer to cook. Ensure the internal temperature reaches 165°F.
• Can I substitute chicken broth with water? Absolutely! While broth adds flavor, water works fine for keeping the chicken moist during cooking.
• Can I double the recipe? Yes, but use a larger skillet to prevent overcrowding and cook in batches if necessary.

Easy Pan-Seared Chicken Breasts

Quick and simple pan-seared chicken breasts that are juicy, flavorful, and perfect for any meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 2 servings

Calories 250 kcal

Ingredients

  

• 2 boneless, skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1/4 cup halal chicken broth or water

Instructions

 

• Place the chicken breasts on a cutting board, cover them with plastic wrap, and gently pound them with a meat mallet until they are an even thickness (about 1/2 inch). This ensures even cooking.
• Pat the chicken breasts dry with paper towels, then season both sides with garlic powder, onion powder, paprika, ground black pepper, and salt.
• Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet.
• Cook the chicken for 4-5 minutes on the first side without moving it. Flip the chicken and add the unsalted butter to the skillet.
• Cook the second side for another 4-5 minutes, periodically spooning some of the melted butter from the pan onto the top of the chicken for extra flavor.
• Reduce the heat to medium-low and add the halal chicken broth (or water) to the skillet. Cover the skillet with a lid and let the chicken simmer for an additional 2-3 minutes or until the internal temperature reaches 165°F (74°C).
• Remove the chicken breasts from the skillet and let them rest for 5 minutes before slicing or serving. This helps retain their juices and keep them tender.

Notes

For extra flavor, you can add a squeeze of lemon juice or sprinkle fresh herbs like parsley or thyme before serving.

Keyword chicken, easy dinner, Pan Seared

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