Simply seasoned and cooked in white wine, this 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 and is delicious served with your favorite veggie and potato sides.
Juicy Pan Seared Chicken Breast
Sometimes, simplicity is key when it comes to food, and this pan seared chicken breast is one easy but tasty dinner.
Since chicken breasts are quite lean, it’s easy to overcook them and dry them out. But this simple method gives them a lovely sear on the outside, while remaining juicy and flavorful on the inside.
Flavored with everyday seasonings and cooked in white wine and chicken broth, these chicken breasts come out perfectly every single time.
Why You’ll Love this Seared Chicken Breast Recipe:
- Healthy: Low in calories and high in protein, this is a great dish for a well balanced lifestyle. To make it healthier, you can swap the white wine for extra broth.
- One Pan: All cooked on the stovetop in a skillet, even the clean up is a breeze!
- Make ahead: This delicious chicken breast recipe is great for dinner, but you can cook it ahead of time for easy meal prep in the week. It’s freezer friendly too!
Quick. easy, and delicious, you’ll wow everyone with this simple chicken breast recipe! Even those with little kitchen experience will be able to master this pan seared recipe.
How to Pan Sear Chicken Breasts
Be sure to see the recipe card below for full ingredients & instructions!
- Pound the chicken breasts to create an even thickness, then rub them with oil and seasonings.
- Brown the chicken in a hot pan on both sides and remove.
- Deglaze the pan with white wine and chicken broth.
- Simmer and place the chicken breasts back in the pan.
- Cook covered just until cooked through.
Searing is a technique in which the surface of the food is cooked at a high temperature until a brown crust forms.
Less than you’d think! You want to coat the bottom of the pan, but you don’t want the oil to come up the sides. 2 tablespoons of oil should be sufficient.
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.
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. If the juices are reddish or pinkish, you will need to continue cooking the chicken until they run clear.
This pan seared chicken recipe is a foolproof way to cook the most perfect and juicy chicken breasts. It’s so simple but so delicious–no more dry chicken for you!
Store leftover pan seared chicken breasts in an airtight container in the refrigerator for up to 3 days.
Freeze pan seared chicken breasts in an airtight container for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.
Make It A Meal
This pan seared chicken breast recipe is perfectly simple and wonderfully tasty. It’s a great go to for a weeknight dinner after a busy day, but easily fancy enough to serve to company. This one is a keeper!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Pan Seared Chicken Breast Recipe
- 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.
- Use a heavy-bottomed pan, such as a cast iron skillet
- 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.