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Simple Pan-Seared Chicken Breasts

This recipe features boneless, skinless chicken breasts quickly cooked with a hot sear to develop a flavorful crust while remaining juicy inside. The method emphasizes basic seasonings, a hot pan, and minimal fuss, resulting in tender, golden-brown chicken with a satisfying texture. Perfect for a quick, versatile dinner that can be customized with different seasonings and sides.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts halved horizontally to make thinner
  • 1 teaspoon salt sea salt preferred
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika or cumin as an alternative
  • 1 tablespoon oil olive or avocado oil
  • 1 lemon lemon optional, for squeezing at the end
  • 1/2 teaspoon garlic powder optional, for extra flavor

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Heavy skillet (cast iron or stainless steel)
  • Meat thermometer
  • Tongs

Method
 

  1. Place a sharp knife and cutting board nearby. Carefully slice each chicken breast horizontally in half to create thinner cutlets — this helps them cook quickly and evenly. Feel the pieces for uniform thickness.
  2. Pat the chicken dry with paper towels until the surface feels slightly tacky and no moisture drips off. This helps create a good sear.
  3. Sprinkle salt, pepper, smoked paprika, and garlic powder evenly over both sides of each piece, pressing gently to adhere the seasonings.
  4. Heat a heavy skillet over medium-high heat. Add the oil and wait until it shimmers and starts to smoke slightly, indicating it's hot enough for searing.
  5. Carefully place the seasoned chicken breasts in the hot pan, laying them away from you to avoid splatters. You should hear a satisfying sizzle.
  6. Sear the chicken for 3-4 minutes without moving, until the underside develops a deep golden-brown crust and releases easily from the pan.
  7. Use tongs to flip each piece and cook the other side for another 3-4 minutes, maintaining the sizzle and ensuring an even crust forms.
  8. Check the internal temperature with a meat thermometer; it should read 75°C (165°F). If it’s not there yet, cook for another minute or two, flipping as needed.
  9. Remove the chicken from the pan and transfer to a plate. Let it rest for 5 minutes—this helps the juices redistribute, keeping the meat tender and juicy.
  10. If using, squeeze fresh lemon juice over the rested chicken for a bright, fresh flavor. Slice against the grain and serve immediately with your favorite sides.

Notes

Ensure the skillet is hot enough before adding chicken to achieve a beautiful sear. Rest the chicken after cooking to lock in juices. Feel free to customize seasonings for different flavor profiles.