Juicy Pan-Seared Chicken Breast
This juicy pan-seared chicken breast recipe uses simple ingredients like garlic powder, paprika, onion powder, coarse sea salt, and Worcestershire sauce to create tender, flavorful chicken with a golden seared crust. Perfect for adding to pasta, salads, soups, or vegetables, it’s a quick and easy option for weeknight meals or meal prep.
There’s nothing quite like a perfectly cooked chicken breast, and my go-to recipe for juicy pan-seared chicken breasts guarantees delicious results every time. With a simple seasoning blend of garlic powder, paprika, onion powder, coarse sea salt, and Worcestershire sauce, this method creates chicken that’s tender and juicy on the inside with a beautifully golden seared crust on the outside.
I love making this recipe because it’s so versatile—you can add it to pasta, salads, soups, or serve it alongside vegetables for a quick, flavorful meal. The secret to getting that perfect texture is a high-heat sear that locks in all the moisture while creating a savory crust. It’s my favorite recipe for busy weeknights or meal prep, and the best part is, it’s quick and easy without sacrificing flavor.
Why You’ll Love My Pan-Seared Chicken Recipe:
- Quick and easy: Pan-seared chicken is ready in minutes, making it perfect for busy weeknights.
- Tender and juicy: High-heat searing locks in the moisture, so each bite is full of flavor.
- Versatile: Enjoy this chicken on salads, pasta, in soups, or alongside veggies for endless meal options.
- Simple ingredients: You don’t need fancy ingredients—just chicken breasts, herbs, and a few pantry staples.
Ingredients & Substitutions
Here is everything you need to make the best pan-seared chicken recipe:
Chicken Breasts: You can substitute with chicken thighs for a juicier, darker meat option. For a leaner alternative, use turkey breasts.
Extra Light Olive Oil: Avocado oil, coconut oil, or grapeseed oil are great substitutes that handle high heat well.
Worcestershire Sauce: Soy sauce, tamari, or coconut aminos are excellent alternatives for a similar umami flavor.
Paprika: Smoked paprika adds a deeper, smoky flavor. You can also try chili powder for a bit of heat.
Garlic Powder: Fresh minced garlic or garlic salt can be used. If using garlic salt, reduce the coarse sea salt in the recipe.
Onion Powder: You can substitute this with minced fresh onion or onion flakes for extra texture.
Coarse Sea Salt: Kosher salt or Himalayan pink salt work just as well for seasoning.
How to Make My Juicy Pan-Seared Chicken
Step 1: Prepare the Chicken
Place a thawed, boneless skinless chicken breast in a 1-gallon plastic bag. Pound the chicken with a meat tenderizer or rolling pin until it is an even thickness. Roughly .5″ thick.
Step 2: Season the Chicken
Remove the chicken breast from the bag with a pair of tongs and place it on top of the bag. Sprinkle with coarse sea salt, paprika, garlic powder, onion powder, and pepper. Use your hand to pat the seasonings into the chicken. Flip the chicken breast over and repeat the seasoning.
Step 3: Cook the Chicken
Heat a cast iron fry pan over medium-high heat for several minutes. Add two tablespoons of extra light olive oil (or your favorite cooking oil) to the pan and allow it to heat up for a few seconds.
Carefully place the seasoned chicken breasts into the hot pan. Drop several pats of butter beside the chicken breasts.
Pour about 1 teaspoon of Worcestershire sauce on both chicken breasts.
Using a hot pad, lift up on the pan handle allowing the butter to pool on the opposite end of the pan. Using a span, scoop up the butter and pour it over the chicken breasts several times.
Allow them to cook on the first side for about 4-5 minutes without moving them. This will create a golden crust.
Flip the chicken breasts over. Repeat the steps of adding the Worcestershire sauce and butter.
After 4-5 minutes, use a meat thermometer to check the internal temperature of the chicken. As soon as it reaches 165°F the chicken is done.
Step 4: Let it Rest
Remove the chicken breasts from the pan and rest on a plate. Pour the remaining butter from the pan over the chicken. Allow the chicken to rest for 15 minutes before slicing.
Helpful Recipe Notes
Even thickness for even cooking: Make sure to pound the chicken breasts to an even thickness for the most consistent results. This prevents overcooking or undercooking in certain spots.
Let the pan get hot: Heating the pan properly before adding the chicken is key to creating that perfect golden crust.
Use a meat thermometer: For perfectly juicy chicken, remove it from the heat when the internal temperature reaches 165°F.
Rest the chicken: Allow the chicken to rest for 5-10 minutes after cooking to lock in the juices and ensure tender slices.
Don’t overcrowd the pan: If you’re cooking more than two breasts, cook in batches to maintain even heat and avoid steaming the chicken.
Delicious Serving Suggestions
- Serving over pasta: Slice the juicy pan-seared chicken breast and serve it over your favorite gluten-free pasta with a drizzle of olive oil or marinara sauce for a simple, satisfying meal.
- With a fresh salad: Add sliced chicken breast to a fresh green salad with spinach, arugula, or romaine. Top with a light vinaigrette or homemade Greek yogurt dressing for a balanced and nutritious meal.
- In a sandwich: Serve the chicken breast in a gluten-free bun with lettuce, tomato, and your favorite condiments for a quick and delicious chicken sandwich.
- Tacos or wraps: Dice the chicken and use it as a filling for gluten-free tortillas, along with avocado, salsa, and shredded lettuce for a flavorful taco or wrap.
- Alongside roasted veggies: Pair the chicken with roasted vegetables like sweet potatoes, carrots, or zucchini for a hearty and wholesome dinner.
- With mashed potatoes: Serve the chicken breast with creamy mashed potatoes and a side of steamed green beans or broccoli for a comforting and classic meal.
- Topped with a sauce: Drizzle the chicken with a light lemon butter sauce, garlic cream sauce, or balsamic glaze to elevate the flavor and serve with a side of rice or quinoa.
Do you love chicken main dishes? Check out more of my easy and nutritious chicken recipes:
- Gluten-Free Creamy Lemon Chicken Pasta with Cottage Cheese
- Gluten-Free Chicken Noodle Soup with Cottage Cheese Recipe
- Gluten-Free Sweet and Sour Chicken Recipe
- Burrito Bowls with Cilantro Lime Chicken
- Best Gluten Free Low Carb Chicken Parmesan Recipe
- BEST Gluten Free Orange Chicken Recipe
Juicy Pan-Seared Chicken Breast
Equipment
- 1 cast iron fry pan
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons extra light olive oil
- 4 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse sea salt
Instructions
- Place a thawed, boneless skinless chicken breast in a 1-gallon plastic bag. Pound the chicken with a meat tenderizer or rolling pin until it is an even thickness. Roughly .5" thick.
- Remove the chicken breast from the bag with a pair of tongs and place it on top of the bag. Sprinkle with coarse sea salt, paprika, garlic powder, onion powder, and pepper. Use your hand to pat the seasonings into the chicken. Flip the chicken breast over and repeat the seasoning.
- Heat a cast iron fry pan over medium-high heat for several minutes. Add two tablespoons of extra light olive oil (or your favorite cooking oil) to the pan and allow it to heat up for a few seconds.Carefully place the seasoned chicken breasts into the hot pan. Drop several pats of butter beside the chicken breasts.Pour about 1 teaspoon of Worcestershire sauce on both chicken breasts.Using a hot pad, lift up on the pan handle allowing the butter to pool on the opposite end of the pan. Using a span, scoop up the butter and pour it over the chicken breasts several times.Allow them to cook on the first side for about 4-5 minutes without moving them. This will create a golden crust.
- Flip the chicken breasts over. Repeat the steps of adding the Worcestershire sauce and butter.After 4-5 minutes, use a meat thermometer to check the internal temperature of the chicken. As soon as it reaches 165°F the chicken is done.
- Remove the chicken breasts from the pan and rest on a plate. Pour the remaining butter from the pan over the chicken. Allow the chicken to rest for 15 minutes before slicing.
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