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pan seared chicken breast A close-up, wide-angle shot of sliced pan-seared chicken breast with a golden crust and glossy herb sauce on a white plate.
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Easy Pan Seared Chicken Breast

A quick and reliable stovetop method for tender, juicy chicken. This easy recipe uses a simple seasoned flour dredge and a quick pan sauce made with broth and lemon.
Course Dinner
Cuisine American
Keyword pan seared chicken breast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 315kcal
Author C. Sophie

Equipment

  • Cast-iron skillet
  • Meat mallet
  • Instant-read thermometer

Ingredients

Chicken & Dredge

  • 2 large boneless, skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil or avocado oil

Pan Sauce

  • 2 tablespoons unsalted butter
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley or thyme, chopped

Instructions

  • Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound to an even 1/2-inch thickness to ensure even cooking.
  • Pat the chicken breasts thoroughly dry with paper towels to remove surface moisture.
  • In a shallow bowl, whisk together the flour, sea salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  • Dredge each chicken breast in the seasoned flour mixture, shaking off any excess coating.
  • Heat the oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.
  • Place the chicken in the skillet and sear for 4-5 minutes without moving them to develop a golden-brown crust.
  • Flip the chicken breasts and cook for an additional 4-5 minutes until an instant-read thermometer registers 162°F to 165°F.
  • Remove the chicken from the pan and transfer to a plate; let it rest for at least 5 minutes to allow juices to redistribute.
  • While the chicken rests, deglaze the pan by adding the chicken broth and lemon juice, scraping up the browned bits (fond) with a spatula.
  • Simmer the liquid for 2 minutes, then stir in the butter and fresh herbs until the sauce is glossy. Pour the pan sauce over the chicken and serve.

Notes

Nutritional Information:
  • Calories: 315 kcal
  • Total Fat: 16 g
  • Saturated Fat: 6 g
  • Cholesterol: 95 mg
  • Sodium: 490 mg
  • Total Carbohydrates: 8 g
  • Protein: 35 g
 
Tip: Always let the cooked chicken rest for at least 5 minutes before slicing. This allows the muscle fibers to relax and redistribute the juices, ensuring the meat stays tender.