Classic Juicy Pan-Seared Chicken
This recipe guides you through making perfectly seared chicken breasts, golden-brown on the outside and wonderfully juicy within.
Equipment
- paper towels
- large, oven-safe skillet (cast iron or stainless steel)
- cutting board
- foil
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 0.5 cup chicken broth
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- dried thyme or rosemary Optional: Pinch of
Instructions
Preparation
- Pat the chicken breasts dry and season generously with salt and pepper on both sides.
Searing the Chicken
- Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
- Once the oil is shimmering, add the seasoned chicken breasts and sear for 4-6 minutes per side until a golden-brown crust forms.
Finishing the Cook
- For thicker chicken, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 8-12 minutes, or until it reaches 165°F (74°C).
- For thinner chicken, reduce heat to medium-low, add 1 tablespoon of butter, cover, and cook for 5-8 minutes until it reaches 165°F (74°C).
Resting and Sauce
- Remove the chicken and let it rest on a cutting board, tented loosely with foil, for 5-10 minutes.
Pan Sauce
- While chicken rests, add remaining butter, minced garlic, and chicken broth to the skillet over medium heat.
- Simmer for 2-3 minutes, scraping up browned bits, until the sauce slightly reduces.
- Remove from heat, stir in lemon juice and parsley, then slice the chicken and serve immediately with the pan sauce.
Notes
Adjust cooking times based on the thickness of your chicken breasts to ensure they are cooked through but remain juicy. Using a meat thermometer is highly recommended for accuracy.