Description
This Pan Seared Chicken Breast recipe delivers juicy, flavorful chicken breasts with a beautifully browned crust in just 15 minutes. Seasoned with a savory blend of garlic, onion, oregano, and smoked paprika, and seared in olive oil, this simple yet delicious dish is perfect for quick weeknight dinners or meal prep.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
Seasonings
- 1 to 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, to taste
Cooking
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken: If using whole chicken breasts, butterfly them by placing your hand flat on top of each breast. With a sharp knife, carefully slice horizontally through the thickest part of the breast, leaving one edge intact so it opens like a book. Unfold the breast, then cut along the fold to create two even cutlets.
- Season the Chicken: Pat the chicken dry with paper towels for maximum browning. Sprinkle both sides evenly with kosher salt (use the higher amount if your chicken is closer to 1.5 pounds). In a small bowl, combine the garlic powder, onion powder, dried oregano, smoked paprika, and several grinds of black pepper. Mix well and sprinkle evenly over both sides of the chicken.
- Sear the Chicken: Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts or cutlets in a single layer, making sure not to overcrowd the pan. Cook for 3 to 5 minutes per side, until each side is nicely browned and the internal temperature reaches 165°F, or the center is no longer pink.
- Rest and Serve: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain juiciness. Slice, if desired, and serve. Refrigerate any leftovers for up to 3 days.
Notes
- Butterflying the chicken breasts helps them cook evenly and faster.
- Patting the chicken dry is essential for a crispy, golden crust.
- Do not overcrowd the pan; cook in batches if necessary to ensure even searing.
- Letting the chicken rest after cooking ensures juices redistribute for maximum tenderness.
- Use a meat thermometer to avoid over or undercooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
