Description
A simple and juicy Pan-Seared Chicken Breast recipe that’s crispy on the outside and tender on the inside—perfect for quick weeknight dinners or meal prep.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional: fresh herbs (thyme or rosemary) for garnish
Instructions
- Pat chicken breasts dry with paper towels to ensure even searing.
- Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat until hot.
- Place chicken breasts in the skillet and cook without moving for 5–6 minutes.
- Flip and cook the other side for another 5–6 minutes, or until internal temperature reaches 165°F (74°C).
- Remove from skillet and let rest for 5 minutes before slicing.
- Garnish with fresh herbs if desired and serve warm.
Notes
- Let the chicken rest before slicing to retain juices.
- Use a meat thermometer to ensure perfect doneness.
- Pairs well with vegetables, rice, or a salad.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 220
- Sugar: 0g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 85mg