Simply seasoned, my pan seared chicken breast recipe is quick and easy, but tasty enough to serve to company! Juicy and tender, the chicken comes out perfectly cooked every time. The minimalist white wine and chicken broth pan sauce is mouthwateringly delicious and helps keep the chicken so moist. This is my favorite way to cook chicken breasts.
Pan Seared Chicken Breast Recipe
I seasoned my pan seared chicken breasts with salt, garlic powder, onion powder, paprika, and Italian seasoning for the perfect savory flavor. I like to get a good sear on the outside but let the chicken finish cooking over gentle heat so it doesn’t dry out. Doing that in chicken broth and white wine adds so much flavor and moisture, and it creates a delicious sauce to serve with the chicken.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover pan seared chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in a pan set over medium-low heat until warmed through.
How to Freeze
Freeze pan seared chicken breasts in an airtight container for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.
Notes and Tips
- If your chicken breasts are all different thicknesses, pound them to an even thickness to help them cook more evenly.
- You can season these chicken breasts however you like. Chicken seasoning, blackened seasoning, Creole seasoning, herbs de Provence, taco seasoning, or za’atar would all be super tasty!
- The best pan for searing is a heavy-bottomed pan, such as a cast iron skillet. This type of pan will distribute the heat evenly, thus cooking the chicken more evenly.
- I recommend searing this chicken in oil rather than butter to prevent burning.
- Properly cooked seared chicken should be firm and the juices should run clear when it is cut. It should register 165°F on an instant-read thermometer.
Pan Seared Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- ½ teaspoon Italian seasoning
- 3 tablespoons olive oil divided
- ½ cup white wine
- ⅓ cup low sodium chicken broth
Equipment
- Cast Iron Skillet (optional)
- Instant-Read Thermometer (optional)
Instructions
- Place the chicken breasts between two pieces of plastic wrap and pound the meat to even thickness.4 boneless, skinless chicken breasts
- Combine the salt, garlic powder, onion powder, paprika, and Italian seasoning in a small dish.1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground paprika, ½ teaspoon Italian seasoning
- Rub 1 tablespoon of olive oil and the seasoning into the chicken breasts.3 tablespoons olive oil
- Heat 2 tablespoons of oil in a large heavy-bottomed frying pan set over medium heat.
- Once heated, place the chicken breasts in pan, cooking for 3-4 minutes per side until the chicken is browned. Do this in 2 batches, adding in more oil if needed.
- Remove the chicken from the pan and pour in the wine and chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pan.½ cup white wine, ⅓ cup low sodium chicken broth
- Turn up the heat until the mixture bubbles, then reduce to a simmer.
- Place the chicken breasts back in the pan, and cook the chicken, covered, for an additional 10 minutes.
- Uncover the pan and let the chicken cook for an additional 2-3 minutes.
- Let the chicken rest for a few minutes before serving.
Notes
How to Sear Chicken Step by Step
Season the Chicken: Place 4 boneless, skinless chicken breasts between 2 pieces of plastic wrap and pound the meat to even thickness. Combine 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of ground paprika, and ½ teaspoon of Italian seasoning in a small dish. Rub 1 tablespoon of olive oil and all of the seasoning into the chicken breasts.
Sear the Chicken: Heat the remaining 2 tablespoons of oil in a large heavy-bottomed frying pan set over medium heat. Once heated, place the chicken breasts in the pan, cooking for 3-4 minutes per side until the chicken is browned. Do this in 2 batches, adding in more oil if needed. Remove the chicken from the pan and pour in ½ cup of wine and ⅓ cup of low-sodium chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Turn up the heat until the mixture bubbles, then reduce to a simmer. Place the chicken breasts back in the pan, and cook the chicken, covered, for an additional 10 minutes. Uncover the pan and let the chicken cook for an additional 2-3 minutes. Let the chicken rest for a few minutes before serving.
Was very tasty we all enjoyed.
Can be possible bake in the oven, I don’t have Skillet , I cooked in a pot .
I love all your recipes
Here’s a great recipe for oven-baked chicken breasts: https://easychickenrecipes.com/juicy-baked-chicken-breast/
Hi
Can we bake this?
If so what time & temperature?
Thx❤️
Hi, follow this recipe for juicy baked chicken breast (click here) for more info!
Thx
How many cups 4 chicken breasts will yield?
Thx
One 8-ounce chicken breast will yield about 1⅓ cups shredded chicken. Hope this helps!
Thx❤️
Any substitute for wine?
Thx
You can use chicken broth or stock!
Thx