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.
How to Sear Chicken
While pan searing and pan frying might sound similar, they serve different purposes in the kitchen. Pan seared chicken breast uses high heat and a small amount of oil to quickly cook the surface of the meat, creating a golden-brown crust that locks in juices and adds tons of flavor. Pan fried chicken, on the other hand, usually involves more oil and lower heat to cook food more evenly throughout–think breaded cutlets or fritters.
For this recipe, I’m pan searing the chicken in a rich seasoning blend to get that beautiful caramelized exterior without overcooking the inside. After searing, the chicken finishes cooking gently in the white wine and chicken broth, soaking up all that delicious pan sauce. This seared chicken breast is the best of both worlds: juicy, flavorful chicken with a perfectly crisp edge.
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Deglaze for Maximum Flavor
After searing chicken breasts, don’t skip the deglazing step. Adding white wine and broth to the hot skillet helps release the flavorful browned bits (called fond) stuck to the bottom of the pan. These bits are packed with umami and add depth to your pan sauce. For the best results, I recommend using a wooden spoon and scraping while the liquid is bubbling. This not only builds flavor but also prevents sticking and burning.
Pan Seared Chicken Breast Recipe
Equipment
- Cast Iron Skillet (optional)
- Instant-Read Thermometer (optional)
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
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
- The best pan for searing chicken (or any kind of meat, for that matter) is a heavy-bottomed pan, such as a cast-iron skillet. This type of pan will distribute the heat evenly, which helps cook the chicken more evenly.
- 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!
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Sear Chicken on the Stovetop Step by Step
Season the Chicken: Place 4 boneless, skinless chicken breasts between 2 pieces of plastic wrap and pound the meat to an 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.
How to Store, Freeze, and Reheat
Store leftover pan seared chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating chicken in a pan set over medium-low heat until warmed through.
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