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Juicy Pan-Seared Chicken Breasts

This recipe features thick, evenly cut chicken breasts seared to develop a flavorful, golden crust while remaining tender and moist inside. Using a simple seasoning blend and precise heat control, the method emphasizes searing and resting to achieve a smoky, juicy bite with minimal fuss. The final result is a visually appealing, succulent chicken with a crispy exterior and a perfectly cooked interior.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably thick and even in size
  • 1 teaspoon salt for seasoning generously
  • ½ teaspoon pepper adds contrast to the sear
  • ½ teaspoon smoked paprika optional, for smoky flavor and color
  • 2 tablespoons oil (vegetable or canola) high smoke point for searing
  • 1 lemon lemon optional, for brightening flavor
  • fresh thyme or rosemary optional, for aromatic finish

Equipment

  • Heavy skillet (cast iron preferred)
  • Meat thermometer
  • Tongs
  • Paper towels
  • Aluminum foil

Method
 

  1. Pat the chicken breasts dry thoroughly with paper towels to remove excess moisture, which helps achieve a crisp sear.
  2. Generously season each piece with salt, pepper, and smoked paprika, rubbing the spices into the meat for even coverage.
  3. Heat the skillet over medium-high heat until it’s just about to shimmer and feels hot to the touch, with a faint smoke in the air.
  4. Add the oil to the hot pan, swirling to coat the surface evenly. When it shimmers and starts to smoke lightly, you’re ready to add the chicken.
  5. Place the chicken breasts into the skillet, skin-side down if they have skin, and press gently to ensure contact with the pan. Let cook undisturbed for about 5-6 minutes until the underside is deep golden and crispy, with sizzling sounds and a fragrant aroma filling the air.
  6. Flip the chicken breasts carefully using tongs, and cook for an additional 5-7 minutes, adjusting heat if necessary to prevent burning but still maintaining a steady sizzle.
  7. Check for doneness by inserting a meat thermometer into the thickest part of the chicken — it should register around 65°C (149°F). If needed, cook a minute or two longer to reach this temperature.
  8. Remove the skillet from heat and transfer the chicken to a plate. Cover loosely with foil and let rest for at least 5 minutes, allowing juices to redistribute and ensuring each bite remains moist.
  9. Squeeze fresh lemon juice over the rested chicken, and sprinkle with herbs if using, to add a bright, aromatic finish.
  10. Slice the chicken against the grain into thick slices, revealing a juicy, tender interior with a beautifully caramelized crust.
  11. Serve these succulent slices on a plate, enjoying the crispy exterior and moist, flavorful interior—perfect for a weeknight dinner or a quick, satisfying meal.

Notes

For extra flavor, add fresh herbs during the resting period or squeeze lemon just before serving. Always rest the chicken to keep juices locked in for maximum moistness.