Juicy Pan-Seared Chicken Breast

How to cook the most delicious & juicy pan-seared chicken breasts in a cast-iron fry pan. It’s perfectly seasoned with garlic, onion powder, paprika, Worcestershire sauce, and sea salt. Learn my easy hacks to never cook dry chicken again!

Juicy Cast Iron Pan Seared Chicken Breasts on a cutting board.

I’m embarrassed to say I used to think the longer chicken cooked in the pan, the juicier and more tender it would get. I was totally wrong and have since discovered the right way to cook tender, juicy chicken breasts with a seared golden crust.

I’m showing how you can easily enjoy juicy pan-seared chicken too. This has become my quick, go-to method for adding healthy, flavorful chicken to my pasta, salads, soups, and vegetables.

Tender, juicy chicken breasts are seared to perfection, creating a golden crust that locks in all the flavors. Seasoned with a delightful blend of herbs and spices, each bite is a burst of savory goodness. The pan-searing technique ensures a moist and succulent texture, allowing the flavors to develop beautifully. 

YouTube video

Why You’ll Love My Pan-Seared Chicken Recipe:

  • It’s quick and easy
  • The chicken is juicy, tender, and full of flavor
  • It uses simple ingredients and spices
Juicy Pan Seared Chicken Breasts in a cast iron pan.

How Do You Make My Juicy Pan-Seared Chicken?

Step1. 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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.

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. 

Mixing cranberries into muffin batter.

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.

Juicy Cast Iron Pan Seared Chicken Breasts on a cutting board.
Juicy Cast Iron Pan Seared Chicken Breasts on a cutting board.

Juicy Pan-Seared Chicken Breast

How to cook the most delicious & juicy pan-seared chicken breasts in a cast-iron fry pan. It's perfectly seasoned with garlic, onion powder, paprika, Worcestershire sauce, and sea salt. Learn my easy hacks to never cook dry chicken again!
5 from 3 votes
Servings 2
Prep Time 10 minutes
Cook Time 15 minutes

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.

Video

YouTube video

Nutrition

Calories: 273kcalCarbohydrates: 5gProtein: 24gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 72mgSodium: 290mgPotassium: 565mgFiber: 1gSugar: 1gVitamin A: 536IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Keyword cast iron, chicken, juicy, pan seared
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 3 votes (3 ratings without comment)

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