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pan seared chicken breast
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4.64 from 11 votes

Pan Seared Chicken Breast Recipe

Seasoned and cooked in white wine, this juicy pan seared chicken breast recipe is quick and easy, but tasty enough to serve to company!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 4 people
Calories: 393kcal
Author: Becky Hardin

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
    pounded chicken breasts under plastic wrap.
  • 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
    seasoning mix in a small glass dish with a spoon.
  • Rub 1 tablespoon of olive oil and the seasoning into the chicken breasts.
    3 tablespoons olive oil
    seasoned chicken breasts before cooking
  • Heat 2 tablespoons of oil in a large heavy-bottomed frying pan set over medium heat.
    olive oil in a cast iron skillet.
  • 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.
    seared chicken breasts in a cast iron pan.
  • 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
    scraping a pan full of broth with a wooden spatula.
  • Turn up the heat until the mixture bubbles, then reduce to a simmer.
    brothy sauce in a cast iron skillet.
  • 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.
    chicken breasts cooking in a pan

Video

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.
Storage: Store pan seared chicken breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1chicken breast | Calories: 393kcal | Carbohydrates: 2g | Protein: 51g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 568mg | Potassium: 928mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg