Description
A simple and flavorful pan-seared chicken breast recipe that yields juicy, tender chicken with a golden-brown crust. Perfect for a quick weeknight dinner, this dish combines classic seasonings like garlic powder, paprika, and thyme for a delicious, savory flavor.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme (optional)
Cooking Oil
- 2 tablespoons olive oil
Instructions
- Season the chicken: Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a better sear. Evenly season both sides of each chicken breast with salt, black pepper, garlic powder, paprika, and dried thyme if using.
- Heat the skillet: Place a skillet over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking, ensuring the chicken will sear properly.
- Sear the chicken: Place the seasoned chicken breasts in the hot skillet. Cook for 4 to 5 minutes on the first side without moving them to develop a golden crust. Flip and cook for another 4 to 5 minutes on the other side until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest the chicken: Remove the chicken breasts from the skillet and let them rest on a cutting board or plate for 3 to 5 minutes. Resting allows the juices to redistribute for moist, tender meat.
- Serve: Slice the chicken breasts if desired and serve with your favorite sides such as vegetables, salad, or rice.
Notes
- Patting the chicken dry before seasoning helps get a better sear and crust.
- Use a meat thermometer to ensure the chicken reaches an internal temp of 165°F for safe consumption.
- Resting the chicken after cooking is essential for juicy results.
- Try adding fresh herbs like rosemary or lemon zest for additional flavor.
- This recipe is easy to double or halve depending on servings needed.
