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two pan seared chicken breasts on stovetop
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5 from 7 votes

Pan Seared Chicken Breast (Stove Top)

Follow these easy tips and tricks to make juicy and flavorful pan seared chicken breasts on the stove. It's so easy and comes together in no time.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 2 poeple
Calories: 130kcal
Author: Tania

Ingredients

  • 2 medium chicken breasts boneless, skinless
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • Spices to taste Italian seasoning, garlic powder, paprika, etc

Instructions

  • Pat dry the chicken breasts. Cover with plastic wrap, and using a meat mallet or tenderizer, pound to even thickness to about ¾ inch thick.
  • Season chicken with a few drizzles of oil oil, Kosher salt and pepper on both sides. For each chicken breast, I use ½ teaspoon Kosher salt and about ¼ teaspoon freshly ground black pepper. If desired, season with other spices too, such as garlic powder, Italian seasoning, paprika, etc. See notes below for more seasoning ideas.
  • Optional: Let the seasoned chicken sit for 15 minutes before cooking. This will make the chicken even more flavorful.
  • Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once the pan is hot, cook the chicken breasts, about 5 to 7 minutes per side, or until internal temp reaches 165 degrees. Tip: Let them cook undisturbed on each side so you get a nicer golden brown crust.
  • Remove from the pan and let it rest for 5 to 10 minutes before serving. This will ensure the juices redistribute, making it even juicier. If desired, cover with foil to keep it warm. Enjoy!

Notes

  • Cooking times: If you follow the guidelines in the recipe, it should take 5 to 7 minutes per side over medium heat.
  • Always use a meat thermometer (preferably instant read) to make sure the chicken is cooked to 165 degrees F in the center.
  • Be generous with the seasoning so it’s flavorful.
  • Prep ahead: Pound chicken and season with spices overnight.
  • Make ahead: Cook chicken up to 2 days ahead and reheat in the microwave oven.
  • Freezing: Allow them to cool completely before transferring them to a freezer-safe storage bag. Freeze for up to three months.
 
  • Seasoning ideas:
    • Chicken Taco Seasoning
    • Fresh thyme, rosemary, and oregano, Kosher salt, pepper, garlic powder.
    • Dried Italian seasoning or herbs de provence, Kosher salt, pepper, garlic powder.
    • Smoked paprika, garlic and onion powder, oregano, salt and pepper.
    • Your favorite store-bought chicken rubs or seasonings.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1chicken breast | Calories: 130kcal | Carbohydrates: 0.3g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1294mg | Potassium: 425mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.5mg