Description
Chicken breast doesn’t have to be dry or boring. With pounding, seasoning, searing, and resting, you can achieve juicy, golden-brown chicken every time. This recipe balances simplicity with flavor, offering flexible variations for every craving.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (7–8 oz each)
- 2 tbsp olive oil (extra virgin)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika (smoked if available)
- ½ tsp onion powder
- ½ tsp dried thyme (or oregano)
- ½ tsp chili flakes (optional)
- Juice of ½ lemon (about 1 tbsp)
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the chicken
Pound chicken breasts to ¾-inch thickness for even cooking. - Step 2: Season generously
Mix salt, pepper, garlic powder, paprika, onion powder, thyme, and chili flakes. Pat chicken dry, drizzle with 1 tbsp olive oil, and rub in seasoning. Let rest 10–15 minutes. - Step 3: Heat the pan
Warm remaining olive oil in a large skillet over medium-high heat. - Step 4: Sear the chicken
Cook chicken 4–5 minutes undisturbed until golden. Flip, reduce heat to medium. - Step 5: Add aromatics and butter
Add butter and garlic. Baste chicken as it cooks for 4–6 minutes until internal temp is 165°F (74°C). - Step 6: Rest and garnish
Rest 5 minutes. Squeeze lemon juice, sprinkle parsley, and serve.
Notes
- Pound evenly for best results.
- Use an instant-read thermometer to avoid overcooking.
- Resting is essential for juiciness.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Main Dish
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 310 kcal
- Sugar: 0 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 33 g
- Cholesterol: 110 mg
Keywords: chicken breast, juicy chicken, skillet chicken