Ingredient Meat & Poultry Chicken Chicken Breast Perfect Pan-Seared Chicken Breasts Be the first to rate & review! This is the perfect way to cook chicken breasts. If you crave juicy, flavorful chicken breasts, then follow this simple recipe. You'll end up with a golden brown platter of delicious chicken ready for the tasting. Once you have this sure-fire way to cook chicken in your recipe lineup, you'll never go back to dry, chewy chicken again. You only need chicken, butter, salt, pepper and oil to make this flavorful protein. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on February 17, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Brian Woodcock Active Time: 20 mins Total Time: 55 mins Servings: 4 Nutrition Profile: Diabetes-Friendly Nut-Free Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe Our Perfect Pan-Seared Chicken Breasts are a quick and delicious way to prepare juicy and flavorful chicken. This simple recipe will guide you through the steps to achieve perfectly cooked chicken every time and may become your go-to technique. Plump protein-rich chicken breasts are seasoned with salt and pepper, and pan-seared in both butter and canola oil, which helps to keep the butter from browning too quickly. You'll know the chicken is ready to flip when it easily pulls away from the pan. Keep reading for our expert tips on how to prep your chicken, spice substitutions and more! Tips From the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Letting the chicken come to room temperature before cooking is always a good idea, as this helps it cook more evenly and eliminates cold spots within the meat. To ensure that all your chicken breasts cook simultaneously, make sure they are the same thickness. If they aren't, you can place them in a zip-top bag and pound them with a meat mallet or rolling pin until they are uniform in thickness. You might be tempted to move the chicken around in the pan while cooking, but waiting until the meat easily releases itself is best. Forcing it can cause the chicken to rip away from the pan and ruin the searing. This recipe calls for salt and pepper, but you can also use rubs, sauces, marinades, fresh herbs or seasonings, such as lemon pepper, rosemary, basil, garlic powder, cayenne pepper, thyme and paprika. Nutrition Notes Chicken breasts are a nutrient-rich and affordable protein that is easy to cook, especially with a great recipe like this. Chicken gets the nod from those looking to increase their protein to maintain and build muscle mass, or for weight loss, but it's so much more. Chicken is a source of potassium, magnesium and B vitamins, which benefit your heart and metabolic health. Chicken is also a source of choline, which is essential to make an important neurotransmitter called acetylcholine—important for memory and mood, and healthy brain function. Cook Mode (Keep screen awake) Ingredients 4 (6 ounce) skinless, boneless chicken breast halves 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon neutral oil, such as canola or avocado 1 teaspoon butter Directions Thoroughly dry 4 chicken breast halves with paper towels; season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again. Heat 1 tablespoon oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add 1 teaspoon butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 165°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately. Frequently Asked Questions Do I have to use canola oil? We use canola for pan-searing the chicken because it can withstand high temperatures, and it has a neutral flavor. You could also use avocado oil, grapeseed oil or peanut oil to name a few. How long does it take to pan-sear boneless chicken breast? Pan-searing generally takes about 15 minutes for the meat to reach the safe internal temperature of 165°F. However, it's advisable to remove the chicken from the pan when it reaches about 163°F, as the temperature will continue to rise after it's removed. How should I store Pan-Seared Chicken Breast? Transfer the cooled chicken to an airtight container and store it in the refrigerator, where it will remain fresh for about 3 days. You can also freeze it in freezer-safe containers, where it will be good for up to 2 months. To thaw, simply place it in the refrigerator the night before you plan to use it. How should I reheat Pan-Seared Chicken Breast? The goal is to cook the chicken while retaining the juices and moisture. To reheat, use a skillet and sear it briefly, similar to how you originally cooked it, but add a little broth or water to the pan. If you're in a hurry, microwave the chicken in a damp paper towel for a few minutes. With both methods, the chicken should reach the safe internal temperature of 165°F. What should I serve with Pan-Seared Chicken Breast? For lunch, pan-seared chicken is excellent in a sandwich or salad. For a full dinner, serve it with our Green Salad with Peaches Feta & Mint Vinaigrette or Sheet-Pan Roasted Root Vegetables or Garlic Parmesan Asparagus. And to round out the meal further, pair it with our Easy Brown Rice, Sautéed Leek Mashed Potatoes or Smashed Roasted Potatoes. Cooking Light Save Rate Print Nutrition Facts (per serving) 244 Calories 9g Fat 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 breast half Calories 244 % Daily Value * Protein 38g 76% Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 127mg 42% Sodium 557mg 24% Calcium 10mg 1% Iron 1mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines