This Juicy Pan-Seared Chicken Breast recipe delivers perfectly golden, tender, and flavorful chicken every time—no oven required! A simple spice rub creates a delicious crust, while a quick sear locks in moisture. Finish with a buttery baste for extra richness and serve with fresh lemon for brightness. Ready in under 20 minutes, it’s ideal for busy weeknights, meal prep, or pairing with salads, veggies, rice, or pasta. 🍋🍗🔥

These golden, juicy chicken breasts are seared to perfection—crispy outside, tender and moist inside:

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 2
Calories per serving: ~230 kcal (without optional butter)

Ingredients

• 2 boneless, skinless chicken breasts (about 6–8 oz each, even thickness preferred)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme (or rosemary, Italian seasoning, or paprika for variety)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter (optional, for basting and richer flavor)
• Fresh lemon wedges (optional, for serving)

Instructions

1. Prep the Chicken: Pat the chicken breasts completely dry with paper towels—this is key for a crispy golden crust. If the breasts are very thick, gently pound them to an even ½–¾ inch thickness for uniform cooking.
2. Season Generously: In a small bowl, mix garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.
3. Heat the Pan: Heat olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering and just starting to smoke (about 2 minutes).
4. Sear the First Side: Place the chicken breasts in the hot pan, presentation side (smooth side) down. Sear undisturbed for 6–7 minutes until a deep golden-brown crust forms. Don’t move or flip too early!
5. Flip & Finish Cooking: Flip the chicken, reduce heat to medium, and cook another 5–6 minutes. For extra richness and flavor, add 1 tablespoon butter to the pan during the last 2 minutes. Tilt the pan and spoon the melted butter over the chicken repeatedly (basting).
6. Check Doneness: Use an instant-read meat thermometer—chicken is done when it reaches 165°F (74°C) in the thickest part. Remove from heat immediately to avoid overcooking.
7. Rest & Serve: Transfer chicken to a plate or cutting board and let rest 5 minutes (this keeps it juicy). Slice against the grain if desired. Serve hot with fresh lemon wedges to squeeze over the top for a bright, zesty finish.

Tips for Juicy, Perfect Chicken Every Time

• Dry is Key: Always pat dry—moisture prevents browning.
• Don’t Overcrowd: Cook in batches if needed so the pan stays hot.
• Thermometer is Best: Time varies by thickness; 165°F is the safe internal temp.
• Variations: Add a pinch of smoked paprika or cayenne for heat, or finish with fresh herbs like parsley or rosemary.
• Serving Ideas: Pair with steamed broccoli, roasted veggies, garlic mashed potatoes, a fresh salad, or over pasta with the pan juices as sauce.

This easy pan-seared chicken breast is simple, juicy, and endlessly versatile—your new go-to weeknight protein! Enjoy every tender bite! ✨🍋