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Perfectly Juicy Pan-Seared Chicken Breasts

Golden-crusted chicken breasts with tender, juicy interiors ready in just 20 minutes using a simple high-heat searing technique.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 oz each, pounded to even thickness
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • fresh herbs thyme or rosemary for garnish

Equipment

  • Large skillet (cast iron or stainless steel preferred)
  • Instant-read thermometer
  • paper towels

Method
 

  1. Pat chicken breasts completely dry with paper towels. Season both sides generously with salt, pepper, and paprika.
  2. Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering, about 2 minutes.
  3. Place chicken breasts in the hot pan without overcrowding. Sear undisturbed for 6-7 minutes until a deep golden-brown crust forms and the chicken releases easily from the pan.
  4. Flip each chicken breast and add minced garlic to the pan around the chicken. Cook for 5-6 minutes until the internal temperature reaches 165°F.
  5. Transfer chicken to a cutting board or plate and let rest for 5 minutes before serving. Garnish with fresh herbs.

Notes

Storage: Keep cooked chicken in an airtight container in the refrigerator for up to 4 days. Store whole for best moisture retention. Freezing: Cool completely, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge. Reheating: For best results, reheat in the oven at 350°F covered with foil and a tablespoon of broth for 10 minutes. Microwave works in a pinch—use a damp paper towel cover and 30-second intervals. Make-Ahead: Season chicken up to 8 hours in advance and refrigerate covered. Substitutions: Boneless skinless thighs work well and may need 1-2 extra minutes per side. Any high-heat oil (avocado, grapeseed) can replace olive oil.