$7.29 RECIPE / $1.82 SERVING
The cashiers at the grocery store asked me how I cooked chicken breast the past two times I bought them (I had to wonder if they secretly knew what I did for a living).
While it may appear to be a straightforward procedure, it can easily go wrong if not carried out correctly.
And I’m not going to let you spend your money on tasteless, dry chicken breasts. So, here’s my whole guide on the pan-seared chicken breast so that it stays juicy, tasty, and soft.
PAN-SEARED CHICKEN BREASTS: WHY DO I LIKE THEM?
This is now my favorite way to prepare pan-seared chicken breasts.
It is quick and straightforward, but it also results in a lot of beautiful browning on the outside of the meat, which is impossible to achieve with the moderate heat of an oven. Plus, you can switch up the seasoning to make it taste different every time!
I’ve started cooking a couple of chicken breasts at the start of each week, chopping them up, and storing them in the refrigerator for later use in salads, pasta, sandwiches, and bowls.
It only takes a few minutes to prepare, and I’m ready to add a simple protein to any meal.
Here’s a collection of dishes that may be modified to use any protein, such as pan-seared chicken breasts. You can even make it a meal prep by adding a few vegetables on the side.
BONELESS VS. BONE-IN CHICKEN BREASTS IN COOKING
The following instructions are for boneless chicken breasts (with or without skin).
Because bone-in chicken breasts take significantly longer to cook through, you’ll want to use the oven to ensure that the breasts are properly heated through without burning on the exterior.
HOW LONG SHOULD CHICKEN BREASTS BE COOKED IN A SKILLET?
The amount of time it takes to cook a chicken breast in a pan varies based on its thickness, the amount of heat utilized, and the type of cookware used.
To eliminate any ambiguity about how long to cook the chicken breasts, I recommend using an instant-read meat thermometer to ensure that the internal temperature reaches 165 ºF.
CHICKEN BREASTS THICK
Because thick chicken breasts take longer to cook through than thin chicken breasts, I prefer to cook them on a lower heat setting (medium-low) for a longer time, allowing the flesh to heat through without burning on the exterior.
I cook a boneless, one-inch thick chicken breast for about 8 minutes per side over medium-low heat.
CHICKEN BREASTS THIN
The chicken breasts will cook significantly faster if you use thin-cut breasts, fillet them yourself, or pound them to 1/2 inch thickness with a mallet.
Increase the heat to medium to get some browning on the outside while cooking faster. I fry thinner breasts for 4-5 minutes per side.
SEASONING CHICKEN BREASTS
For the chicken breasts in the recipe below, I used a basic smokey spice, but there are so many other excellent possibilities. You may season your pan-seared chicken breasts in a variety of ways:
- Lemon Pepper Seasoning
- Cajun Seasoning
- Taco Seasoning
- Montreal Steak Seasoning
- Italian Seasoning
- Garlic Herb Seasoning
- Garam Masala
- Greek Seasoning
PAN-SEARED CHICKEN BREASTS
- 2 tsp steak seasoning ($0.20)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp sweet paprika ($0.05)
- 2 boneless, skinless chicken breasts (1.3 lbs. total) ($6.79)
- 1 Tbsp. cooking oil ($0.08)
- 1 Tbsp. butter (optional) ($0.10)
- In a mixing bowl, whisk together the steak seasoning, smoked paprika, and sweet paprika. Season both sides of the chicken breast well.
- In a large skillet over medium-low heat, add the cooking oil (or medium for thin-cut breasts). Swirl the oil in the skillet once it’s heated.
- Cook for around 8 minutes without rotating the chicken breasts in the skillet (5 minutes for thin-cut breasts).
- Cook until the chicken is thoroughly browned and cooked through on the second side (165 ºF internal temperature).
- Add a tablespoon of butter to the skillet, melt it, then flip the chicken a few times to coat it in the melted butter.
- Allow for five minutes of resting time before slicing and serving the chicken on a clean cutting board.
- Serving: 1 serving
- Calories: 229 kcal
- Carbohydrates: 1 g
- Protein: 31 g
- Fat: 10 g
- Sodium: 197 mg
- Fiber: 1 g
STEP-BY-STEP INSTRUCTIONS FOR PAN-SEARED CHICKEN BREAST
- Start by heavily seasoning both sides of the chicken breast. 2 tsp steak seasoning, 1/2 tsp smoked paprika, and 1/2 tsp sweet paprika were utilized in a mixture. Because the steak seasoning already has salt, I didn’t need to add any more to my mixture.
- In a big skillet, heat about a tablespoon of your favorite cooking oil. Preheat the skillet to low heat (or medium heat for thin cut breasts).
- When the oil in the skillet is hot, swirl it around to coat the bottom, then add the chicken breasts. Cook for 8 minutes without turning the chicken breasts (or 5 minutes for thin cut breasts). Cook until the second side is thoroughly browned and cooked through, flipping once.
- Add a tablespoon of butter to the skillet, melt it, and then flip the chicken breasts a number of times to coat. The butter will help to remove some of the flavors from the skillet’s bottom, allowing the chicken to be coated even more thoroughly.
- Allow for five minutes of resting time before slicing and serving the cooked chicken on a clean cutting board.