Simple Pan-Seared Chicken Breast

This quick and easy pan-seared chicken breast recipe creates a perfectly golden, savory crust with a rich butter sauce made right in the same pan. It’s a simple yet delicious way to cook chicken in just 12 minutes, making it an ideal option for a flavorful weeknight meal or a satisfying lunch. With just a few seasonings and minimal prep, you can enjoy a juicy, perfectly cooked chicken breast that’s bursting with flavor!

Why You’ll Love This Recipe

This pan-seared chicken breast is everything you need in a meal—simple, fast, and packed with flavor. The seasoned crust provides a savory kick, while the butter sauce enhances the richness of the chicken. With no pounding or complicated steps involved, it’s an easy recipe that’s perfect for busy days. The buttery sauce also adds a little extra decadence, making this chicken anything but ordinary.

Ingredients

For the Chicken:

• 2 large chicken breasts (250 – 300g/8 – 10 oz each), each cut in half horizontally to form 4 steaks (no need to pound)

• 30g/2 tbsp unsalted butter (or 1 1/2 tbsp olive oil)

For the Savory Seasoned Crust:

• 1 tsp paprika (regular/sweet or smoky)

• 1/2 tsp onion powder (or more garlic)

• 1/2 tsp garlic powder (or more onion)

• 1/4 tsp cumin (sub coriander, thyme leaves crushed between fingers, or omit)

• 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)

• 1/8 tsp black pepper

• 1 1/2 tbsp flour (plain/all-purpose, GF)

For the Butter Sauce:

• 1/3 cup chicken stock (low sodium) or water

• 30g/2 tbsp unsalted butter

• 1 tbsp roughly chopped parsley (optional but recommended)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the Chicken:

In a small bowl, mix the seasoning ingredients. Sprinkle the seasoning on each side of the chicken breasts, using your fingertips to spread it evenly. Shake off any excess seasoning.

2. Sear the Chicken:

Melt the butter (or olive oil) in a large non-stick pan over high heat. Once hot, add the chicken breasts to the pan. Cook for 2 1/2 minutes on each side, until golden and the internal temperature reaches 67°C/153°F. Remove the chicken from the pan and place it on a plate.

3. Make the Pan Sauce:

Lower the heat to medium-high. Add the chicken stock (or water) to the pan, scraping the bottom with a rubber spatula to loosen any golden bits. Let it simmer for 1 to 1 1/2 minutes until the liquid reduces by half. Add the butter and stir until melted and well combined.

4. Serve:

Return the chicken to the pan, spooning the sauce over it. Sprinkle with chopped parsley (optional) and serve immediately.

Servings and timing

• Servings: 4 servings

• Prep Time: 5 minutes

• Cook Time: 7 minutes

• Total Time: 12 minutes

Variations

• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes to the seasoning for a little heat.

• Herb Variations: Swap the parsley for other fresh herbs like thyme, rosemary, or basil for different flavors.

• Lemon Butter Sauce: Add a squeeze of fresh lemon juice to the butter sauce for a citrusy twist.

Storage/Reheating

• Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the chicken gently in a skillet with a bit of chicken stock or butter to keep it moist, or use the microwave.

FAQs

Can I use boneless, skinless chicken breasts?

Yes, you can use boneless, skinless chicken breasts, but they may cook faster, so keep an eye on the internal temperature.

Can I use olive oil instead of butter?

Yes, you can substitute olive oil for the butter in the searing process and the sauce for a lighter option.

How do I know when the chicken is done?

The chicken is done when the internal temperature reaches 67°C/153°F. You can use a meat thermometer to check for doneness.

Can I use this recipe for chicken thighs?

Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. They may take slightly longer to cook, so check the internal temperature.

Can I make the sauce ahead of time?

The sauce is best made fresh, but you can prepare it ahead of time and store it in the fridge. Reheat before serving.

Conclusion

This Simple Pan-Seared Chicken Breast is a quick and flavorful meal that’s perfect for busy nights. With a savory seasoned crust and a rich butter sauce, it’s a satisfying dish that’s easy to make in just 12 minutes. Whether you’re serving it with a side salad, over rice, or with vegetables, this chicken will quickly become a go-to in your meal rotation!

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