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5 from 3 votes
Grilled Chicken Breast Tender and Moist
Juicy and Moist Pan-Seared Chicken Breasts
Prep Time
15 mins
Cook Time
15 mins
Resting Time
10 mins

The easiest and foolproof way to make super flavorful, juicy, and tender chicken breasts! No marinating or brining required.

Course: Main Course
Cuisine: American
Keyword: juicy chicken breast, pan seared chicken breast, tender chicken breast
Servings: 2 poeple
Author: Tania
  • 2 chicken breasts
  • Salt and pepper
  • Olive oil
  • Spices to taste (oregano, Italian herbs, garlic powder, etc)
  1. Pat dry the chicken breasts. Cover with plastic wrap and, using a meat mallet or meat tenderizer tool, pound to even thickness to about 1/2 inch thick.

  2. Season with salt and pepper on both sides. For each chicken breast, I usually use 1/2 teaspoon Kosher salt and about 1/4 teaspoon freshly ground black pepper. If desired, season with other spices too! I like to use garlic powder, Italian herbs, or oregano. Let the seasoned chicken sit for 10-15 minutes before cooking. This will make the chicken more flavorful.

  3. Heat some olive oil on a large pan to medium heat. Once the pan is hot, add the chicken breasts. If the pan is hot enough, it should sizzle. Cook on each side for about 6-8 minutes, or until golden brown and cooked through. Internal temperature should reach 165 degrees F.

  4. Remove from pan and let it rest for 10 minutes before serving. This will ensure the juices redistribute, resulting in a more tender chicken breast. If desired, cover with foil to keep it warm. Enjoy!

Recipe Notes
  • Equipment: meat tenderizer or meat tenderizer tool, meat thermometer,
  • Safety first! Cover the chicken with plastic wrap before pounding to prevent bacteria from flying all over your counter top.
  • Heat control: cook on medium heat to ensure even and steady cooking.
  • Let the chicken rest before slicing: 10-15 minutes should be enough.