Pan Seared Chicken

Pan-seared chicken combines a golden, crispy crust with juicy, herb-infused flavors for an easy and delicious meal. Perfect for quick dinners or special occasions, this recipe is ready in just thirty minutes and always satisfies.

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Pan-seared chicken is a quick, easy, and delicious recipe perfect for busy weeknights or family dinners. The crispy golden crust locks in juicy, tender chicken with every bite. You can pair it with your favorite sides for a satisfying, crowd-pleasing meal. Get ready to impress your taste buds with this flavorful classic!

This recipe is simple to follow, with step-by-step photos and directions to guide you. Discover pro tips and tricks to make it even better. We’ve also included answers to the most frequently asked questions for perfect results every time!

Take your weeknight dinners to the next level with this flavorful pan-seared chicken recipe. A perfect mix of sweet paprika, thyme, and rosemary adds irresistible flavor to these juicy chicken breast cutlets. Pair it with roasted veggies, mashed potatoes, or a fresh salad for a complete and delicious meal!

What you'll need to make this Pan Seared Chicken Breast recipe:

• 1 teaspoon of sweet paprika
• 1 teaspoon of salt
• ¼ teaspoon of black pepper
• 4 thin boneless skinless chicken breast cutlets (1½ pounds – ½-¾ inch thick)
• 3 tablespoons of olive oil
• 2 teaspoons of minced fresh garlic
• 2 teaspoons of chopped fresh thyme leaves, plus additional for garnish
• ½ teaspoon of finely chopped fresh rosemary leaves
• ¾ cup of chicken broth
• 2 tablespoons of unsalted butter

Sweet Paprika: For a smokier flavor, try using smoked paprika. If you prefer a hint of heat, add a pinch of cayenne pepper.

Chicken Breast Cutlets: Can’t find thin cutlets? Butterfly thicker chicken breasts to create your own and achieve that perfect sear.

Fresh Herbs: Feel free to try other herbs like oregano, tarragon, or basil. Each one adds its own delightful twist.

Chicken Broth: Boost the sauce’s depth by replacing some chicken broth with white wine. The wine’s slight acidity enhances the flavor beautifully.

These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this pan cooked chicken breast recipe.

Follow along with our step-by-step instructions and photos to make this easy pan-seared chicken recipe. Check out the tips and tricks below for extra flavor and perfect results.

FIRST STEP: Combine the sweet paprika, salt, and black pepper in a small bowl.

SECOND STEP: Lay out the four chicken cutlets onto a clean plate and sprinkle both sides of the chicken with the spice blend.

THIRD STEP: Heat a large 12-inch, heavy-duty skillet over medium-high heat. Add the olive oil. Once the oil is hot, place the seasoned chicken cutlets into the skillet and let the chicken cook and brown for 5–6 minutes. 

Flip the chicken over and cook on the second side for an additional 4–6 minutes, or until cooked through. A meat thermometer inserted into the thickest part of the chicken should read 165°F.

FOURTH STEP: Remove the pan-seared chicken from the skillet and place it onto a plate, lightly covered with aluminum foil, to rest while making the herb sauce.

FIFTH STEP: Turn the heat to the skillet down to medium-low and add the minced garlic, chopped fresh thyme leaves, and finely chopped fresh rosemary leaves. 

Stir the herbs into the olive oil and allow them to cook and soften for 1–2 minutes, or just until the garlic becomes fragrant.

SIXTH STEP: Add the chicken broth to the skillet and allow the broth and herbs to bubble and simmer for five minutes, or until the liquid has reduced by half. Whisk in the unsalted butter and turn off the heat to the skillet.

SEVENTH STEP: Place the pan-seared chicken back into the skillet with the herb sauce and gently spoon the sauce over the surface of the pan-seared chicken cutlets.

EIGHTH STEP: Remove the herb-coated, pan-seared chicken from the skillet and slice each chicken cutlet into strips, then place the sliced pan-seared chicken onto a serving plate. 

Spoon additional herb sauce over the sliced chicken for added flavor and moistness. You can garnish with a sprinkle of additional fresh thyme leaves if desired.

Here are a few tasty ways to serve your pan-seared chicken:

Pair your pan-seared chicken with sautéed vegetables for a wholesome and flavorful meal. The chicken’s rich, savory taste perfectly complements smothered green beans, creating a balanced dish.

Turn your chicken into a vibrant salad by slicing it thinly and adding it to fresh green salad. The herb-infused flavors bring life to the crisp and colorful salad ingredients.

Upgrade your pasta night by tossing sliced chicken with al dente bacon pasta. Let the herb sauce coat every bite for a delightful, comforting dish.

Make a delicious sandwich by layering slices of chicken on warm homemade garlic bread. Add greek pasta salad and your favorite condiments for a flavor-packed meal.

For more stove top chicken ideas, try our Tuscan chicken or lemon chicken—both easy and family-friendly favorites!

Quick Prep Time: In only thirty minutes, you can whip up a dish that feels like a gourmet masterpiece.

Flavor: Sweet paprika, thyme, and rosemary combine to create a flavor harmony that’s sure to please your palate.

Easy to Make: The pan-seared crust and herb-infused sauce deliver an elegant dish that’s as simple to prepare as it is impressive.

How do I get a perfect sear on the chicken?
Pat the chicken dry before seasoning and use a hot, well-oiled pan to achieve a golden crust.

What’s the best way to ensure the chicken stays juicy?
Cook the chicken over medium-high heat and remove it from the pan once the internal temperature reaches 165°F.

How long should I let the chicken rest after cooking?
Let the chicken rest for five minutes after cooking to lock in the juices and enhance the flavor.

Can I use boneless chicken thighs instead of chicken breasts?
Yes, boneless thighs work well and add more richness. Adjust the cooking time to ensure they cook through evenly.

How should I plate pan-seared chicken for a dinner party?
Slice the chicken into thin pieces and arrange them neatly on a platter for a polished and inviting presentation.

Should I serve pan-seared chicken hot or warm?
Serve pan-seared chicken hot for the best flavor and texture. This ensures the crispy crust stays deliciously crisp.

How do I keep the chicken juicy while serving?
Cover the chicken loosely with foil until serving to retain moisture without losing its golden crust.

What’s the best way to garnish pan-seared chicken?
Sprinkle fresh herbs like thyme or parsley on top before serving to add a pop of color and flavor.

From making it ahead to reheating, we’ve got all the steps covered so you can enjoy this recipe any time. Follow these tips and tricks for storing your pan-seared chicken to keep it flavorful and fresh.

Can I make this pan fry chicken ahead of time?: 
Plan ahead and prepare the spice blend and chop the herbs in advance. This way, the cooking process becomes quicker when you’re ready to make your seared chicken.

What’s the best way to store leftover pan-seared chicken?
Place leftover chicken in an airtight container and keep it in the fridge. It will stay fresh for up to three days.

Is it possible to freeze pan-seared chicken?
Yes, freeze fully cooked and cooled chicken in an airtight container or freezer bag for up to three months.

How do I reheat pan-seared chicken without drying it out?
Reheat the chicken gently in a skillet over low heat or in the microwave in short intervals to retain moisture.

Pan Seared Chicken

Pan-seared chicken combines a golden, crispy crust with juicy, herb-infused flavors for an easy and delicious meal. Perfect for quick dinners or special occasions, this recipe is ready in just thirty minutes and always satisfies.

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5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Chicken, Chicken Dinner Ideas, Easy Dinner Recipes, Skillet Dinner

Cuisine American

Servings 4

Calories 279 kcal

Ingredients

  

1x2x3x

• 1 teaspoon sweet paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 thin boneless skinless chicken breast cutlets (1½ pounds – ½-¾ inch thick)
• 3 tablespoons olive oil
• 2 teaspoons minced fresh garlic
• 2 teaspoons chopped fresh thyme leaves (plus additional for garnish)
• ½ teaspoon finely chopped fresh rosemary leaves
• ¾ cup chicken broth
• 2 tablespoons unsalted butter

DIRECTIONS

 

• Combine the sweet paprika, salt, and black pepper in a small bowl.
• Lay out the four chicken cutlets onto a clean plate and sprinkle both sides of the chicken with the spice blend.
• Heat a large 12-inch, heavy-duty skillet over medium-high heat. Add the olive oil. Once the oil is hot, place the seasoned chicken cutlets into the skillet and allow them to cook and brown for 5-6 minutes. Flip the chicken over and cook on the second side for an additional 4-6 minutes or until cooked through. A meat thermometer should read 165°F.
• Remove the pan-seared chicken from the skillet and place it onto a plate, lightly covered with aluminum foil, to rest while making the herb sauce.
• Turn the heat to the skillet down to medium-low and add the minced garlic, chopped fresh thyme leaves, and finely chopped fresh rosemary leaves. Stir the herbs into the olive oil and allow them to cook and soften for 1-2 minutes or just until the garlic becomes fragrant.
• Add the chicken broth to the skillet and allow the broth and herbs to bubble and simmer for 5 minutes or until the liquid has reduced by half. Whisk in the unsalted butter and turn off the heat to the skillet.
• Place the pan-seared chicken back into the skillet with the herb sauce and gently spoon the sauce over the surface of the pan-seared chicken cutlets.
• Remove the herb-coated, pan-seared chicken from the skillet and slice each chicken cutlet into strips, then place the sliced pan-seared chicken onto a serving plate. You can spoon additional herb sauce over the sliced chicken for added flavor and moistness. You can garnish with a sprinkle of additional fresh thyme leaves if desired.

Notes

• If you can not find a four-pack of thin boneless skinless chicken breast cutlets, you can cut two larger and thicker cutlets in half lengthwise to use. You can also ask your butcher to cut you four equal-sized thin cutlets.
• A large 12-inch skillet was used for this recipe. If your skillet is not that large, you may need to cook your chicken in two batches to ensure that you do not overcrowd your pan and that you can get a nice golden brown sear on each chicken cutlet.
• If you try to put too much chicken in a smaller pan, you will end up steaming your chicken and not browning/searing it.
• Resist the urge to move your chicken around while it is cooking. Leaving your chicken breast alone helps to ensure that you can get a beautiful pan-seared crust on your chicken.

Nutrition

Calories: 279kcal | Carbohydrates: 1g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 878mg | Potassium: 453mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 505IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

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