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This is how to make Perfect Pan Seared Chicken Breasts. If you are looking for juicy, flavorful chicken breasts, then follow this easy recipe. You'll end up with a platter of delicious chicken ready for the family.
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Today I am bringing you one of the easy how-to recipes that I use on just about a weekly basis Perfect Pan-Seared Chicken Breasts.
I know I talk about meal prepping quite a bit lately but that is because, to me, it is a lifesaver. Dealing with chronic illness is a pain in the rear. So I try to do things that make my life a little bit easier. Meal prep is one of those things.
But meal prep can also be a wonderful way to streamline your weekly schedule and make everything run much more smoothly.
Whether it be prepping lunches for the week, full dinner recipes, or just prepping your proteins for use down the line, ya, I swear by it!!
So, a typical week might have me cooking up a couple of pounds of chicken breasts like this to make chicken salad, or to have on hand to make things like this Chicken Alfredo Zoodle Bake later on in the week.
I have to admit that I usually make at least one extra chicken breast because I always end up nibbling as I chop!
In This Post
🥘Ingredients
These are the ingredients necessary to make Perfect Pan-Seared Chicken Breasts.
- Chicken breasts
- Pink sea salt
- Fresh cracked black pepper
- Avocado, or extra virgin olive oil
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Perfect Pan Seared Chicken Breasts. You will find the full directions in the recipe card at the bottom of the post.
Place the chicken breasts on a cutting board. Holding your hand flat on top, run a knife horizontally through the chicken to cut the breast into two equal-thickness halves.
Season the chicken breast cutlets liberally with salt and pepper on both sides.
Heat the oil in a large skillet over medium-high heat.
Place the chicken breasts in the skillet and cook, undisturbed, for 3 to 5 minutes (depending on the thickness of the cutlet).
Hint: Check the chicken at 3 minutes to make sure it doesn't overcook.
📖Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Poultry Seasoned - add 1 tablespoon of this poultry seasoning blend per pound of chicken breasts
- Italian - add 1 tablespoon of this Italian seasoning blend per pound of chicken breasts
- Greek - add 1 tablespoon of this Greek seasoning blend per pound of chicken breasts
See this spicy version of this recipe on my website! (placeholder for in-content link)
🍽Equipment
The only equipment you will need to make these Perfect Pan-Seared Chicken Breasts is; a large skillet, a chef's knife, measuring spoons, and tongs.
Storage
Store the cooked Perfect Pan-Seared Chicken Breasts in an airtight container in the refrigerator for up to 4 days.
The chicken breasts will keep in the freezer for up to 4 months.
💭Top tip
Don't put the chicken into the pan until the oil is hot. Also, do not crowd the pan, cook the chicken breasts in batches if necessary to avoid steaming the chicken versus searing it.
FAQ about Perfect Pan-Seared Chicken Breasts
You want to use a heavy-bottomed pan. My fave is cast iron. It really gives it that good sear!
You need to get (or cut) chicken breasts that are the same size. If you have size differences just use your internal thermometer to make sure they reach 165 F. Also, make sure to only turn the chicken one time. You want to put it in the pan and then don't touch it until you turn it and then leave it to cook.
Yes you can. I usually cut my breasts into cubes once they cool and freeze them that way. I use a Foodsaver to make sure there is no air in the package, which will prevent freezer burn. You can freeze the cooked chicken for up to 4 months.
Keto & Low Carb Recipes Using Cooked Chicken
- Keto Green Chile Chicken Enchiladas
- Loaded Chicken Salad
- Keto Herbed Chicken and Dumplings
- Chicken Stuffed Mini Peppers
- Low Carb Chicken Casserole
- Keto Chicken Pillows
Perfect Pan-Seared Chicken Breasts
Ingredients
- 4 8-ounce boneless skinless chicken breasts (larger breasts can be cut in half)
- pink salt
- cracked black pepper
- 2 tbsp Avocado or olive oil
Instructions
- If you are cutting larger breasts in half, place the chicken breasts on a cutting board. Holding your hand flat on top, run a knife horizontally through the chicken to cut the breast into two equal thickness halves.
- Season the chicken breast cutlets liberally with salt and pepper on both sides.
- Heat a large skillet over medium-high heat.
- Add the oil.
- Place the chicken breasts in the skillet and cook, undisturbed, for 3 to 5 minutes (depending on the thickness of the cutlet).
- Using tongs, turn the chicken breast cutlets over and cook for an additional 3 to 5 minutes, or until the chicken reaches 155 to 160 degrees internal temperature. The chicken will continue to cook to 165 degrees while it rests.
- Remove the chicken from the skillet and place it on a plate and tent it with foil.
- Allow the chicken to rest for 5 to 10 minutes.
- Serve immediately or allow to cool completely and store in an airtight container in the fridge or freezer.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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