Name: Pan-Seared Chicken Breast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts (or 4 small); 3 tbsp olive oil, divided; ¾ tsp garlic powder; ¾ tsp smoked paprika; ¾ tsp onion powder; ¾ tsp dried oregano; ¾ tsp salt; ¼ tsp black pepper; ¼ tsp cayenne pepper (optional); 2 tbsp butter

There’s something so satisfying about a perfectly pan-seared chicken breast. The sound of it sizzling in the pan, the way the spices caramelize into a golden crust, and the juicy, tender bite—it’s comfort food that’s light, flavorful, and seriously easy to pull off. This recipe has become my go-to for weeknight dinners when I want something quick but still crave that “wow” flavor. Whether I’m tossing it on a salad, serving it with rice and roasted veggies, or meal-prepping for the week, this chicken never disappoints.

What makes this pan-seared chicken breast recipe stand out is how effortlessly it comes together. You’re working with simple pantry spices and just a few steps—no marinating, no fancy techniques. Just flavorful seasoning, a hot skillet, and a little love.

The best part? This recipe is completely halal, with no alcohol or pork-based ingredients. It’s wholesome, nourishing, and suitable for the whole family, even the picky eaters. Whether you’re new to cooking or just want a dependable, versatile chicken dish that never lets you down, you’re going to love this one.

Why You’ll Love This Recipe

This pan-seared chicken breast recipe is a total kitchen win for so many reasons:

Quick and easy: From start to finish, you’ll have this on the table in just about 20 minutes. Perfect for busy weeknights or last-minute dinners.
Minimal ingredients: You don’t need anything fancy—just common spices you probably already have in your pantry and a couple of kitchen staples like olive oil and butter.
Family-friendly: It’s flavorful enough for adults but mild enough for kids. You can even dial up the heat if you like a little spice.
Juicy and flavorful: The chicken stays incredibly tender inside while developing a beautifully golden crust outside, thanks to the quick sear and simple seasoning.
Versatile: Serve it with pasta, rice, salads, wraps—you name it. It adapts beautifully to whatever you’re in the mood for.
Meal prep friendly: Cook a batch and store it for lunches or quick dinners throughout the week. It reheats like a dream without getting dry.

The texture is really something to talk about—tender and moist on the inside, with a slightly crisp, flavor-packed outside. Each bite gives you that satisfying contrast that makes this dish feel indulgent, even though it’s light and healthy.

Health Benefits

Aside from how tasty it is, pan-seared chicken breast comes with several nutritional benefits that make it a smart addition to your weekly menu.

First, chicken breast is a lean source of protein. It’s low in saturated fat while being high in essential nutrients like vitamin B6, niacin, and selenium. Protein helps with muscle repair and keeps you feeling full, making this dish great for anyone focusing on healthy eating or maintaining energy throughout the day.

Since this recipe uses olive oil, you’re also getting heart-healthy fats, which are known for their anti-inflammatory properties. The spices—especially garlic powder, paprika, and oregano—bring more than just flavor. They contain antioxidants and compounds that support immune health.

Lastly, because we’re pan-searing rather than deep-frying, you cut down significantly on unnecessary oil and calories while still getting a beautiful crust on the chicken. It’s a clean, high-protein meal that doesn’t compromise on flavor.

Preparation Time, Servings, and Nutritional Information

Total Time: 20 minutes (Prep: 5 minutes, Cook: 15 minutes)
Servings: 4
Calories per serving: 280
Protein: 34g
Carbohydrates: 1g
Fat: 15g
Saturated Fat: 4g

Ingredients List

Here’s everything you’ll need to make this pan-seared chicken breast:

2 large boneless, skinless chicken breasts (or 4 smaller ones)
Chicken breast is the star of the show—lean, high in protein, and perfect for a quick pan sear.
3 tablespoons olive oil, divided
Used for both seasoning the chicken and searing it. It gives the chicken a crisp edge and adds richness.
¾ teaspoon garlic powder
Adds a deep, savory note without the hassle of chopping fresh garlic.
¾ teaspoon smoked paprika
Brings a warm, slightly smoky depth to the chicken—one of the key flavor boosters here.
¾ teaspoon onion powder
Enhances the overall savory taste and balances out the garlic.
¾ teaspoon dried oregano
Lends an earthy, herbaceous flavor that ties everything together.
¾ teaspoon salt
Essential for drawing out the chicken’s natural flavor.
¼ teaspoon black pepper
Adds a subtle heat and balances the spices.
¼ teaspoon cayenne pepper (optional)
For those who like a bit of a kick—totally customizable.
2 tablespoons butter
Finishing the chicken with butter creates a rich, glossy flavor and locks in moisture.

Step-By-Step Cooking Instructions

Prepare the chicken
If your chicken breasts are thick, slice them in half horizontally to create thinner, even pieces. This helps them cook faster and more evenly. Pat each piece dry with paper towels—this is key to getting that golden crust.
Season generously
In a small bowl, mix together the garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and cayenne if using. Drizzle one tablespoon of olive oil over the chicken breasts and rub it in. Sprinkle the seasoning mix evenly over both sides of the chicken, pressing gently to help it adhere.
Preheat your pan
Heat a large, deep skillet over medium-high heat. Add the remaining two tablespoons of olive oil and swirl to coat the bottom. Once the oil is shimmering but not smoking, it’s time to add the chicken.
Sear the chicken
Place the chicken breasts smooth-side down in the pan. Let them cook undisturbed for about 5 minutes, or until a golden-brown crust forms. Flip them carefully using tongs.
Finish cooking
Reduce the heat to medium. Cook the other side for another 3–5 minutes, depending on the thickness of your chicken, until the internal temperature reaches 165°F (74°C). Don’t rush this step—letting the chicken finish at a lower heat keeps it juicy.
Add butter and baste
Once the chicken is cooked, add the butter to the pan. As it melts, spoon it over the chicken several times. This basting step infuses the chicken with extra flavor and gives it a lovely, glossy finish.
Let it rest
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. This allows the juices to redistribute so each bite stays tender and juicy.

How to Serve

This chicken breast is incredibly versatile and pairs well with just about anything. Here are a few serving ideas:

Slice it and lay it over a bed of quinoa or brown rice with sautéed vegetables.
Serve it whole alongside mashed potatoes or roasted sweet potatoes.
Chop it and toss it into a fresh salad with cucumbers, cherry tomatoes, and a lemon-herb vinaigrette.
Use it in wraps or pita sandwiches with hummus, lettuce, and pickled onions.
Top it with a dollop of garlic yogurt sauce for a Mediterranean twist.

Pairing Suggestions

To create a balanced meal, try these delicious pairings:

Grain Bowls: Combine the chicken with bulgur, roasted carrots, and a drizzle of tahini.
Salads: A crisp arugula salad with lemon vinaigrette pairs beautifully with the warm spices.
Roasted Veggies: Try it with broccoli, zucchini, or bell peppers tossed in olive oil and roasted until tender.
Beverages: Pair with a sparkling water with citrus, or for a cozy meal, try a warm cup of herbal tea.

Storage, Freezing & Reheating Instructions

Storage:
Place leftover chicken in an airtight container and refrigerate for up to 3 days. It keeps well for lunches and quick dinners.

Freezing:
To freeze, let the cooked chicken cool completely. Place it on a parchment-lined baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. It will keep for up to 3 months.

Reheating:
Reheat in a covered skillet with a splash of broth or water over medium heat until warmed through. You can also microwave it for 1–2 minutes, but be sure to cover it with a damp paper towel to prevent drying out.

Common Mistakes to Avoid

Skipping the drying step: If the chicken isn’t dry before seasoning, it won’t sear properly and may steam instead.
Crowding the pan: Make sure not to overcrowd your skillet. Cook in batches if needed to allow for proper browning.
Cooking on high heat the whole time: Start with high heat to sear, but lower it after flipping so the inside cooks gently without drying out.
Overcooking: Always check the internal temperature—it should be 165°F. Overcooked chicken becomes tough and dry.
Skipping the rest time: Resting the chicken after cooking is crucial for juicy, flavorful bites.

Pro Tips

Use a meat thermometer: This takes the guesswork out of knowing when your chicken is done.
Butter baste at the end: It adds moisture and a boost of flavor—don’t skip it.
Make it spicy: For a smoky-spicy twist, add more cayenne or a dash of chili powder to the seasoning.
Try different herbs: Swap oregano for thyme or rosemary for a different flavor profile.
Double the batch: Make extra and keep it in the fridge for salads, wraps, and bowls all week long.

Frequently Asked Questions (FAQs)

Can I use bone-in chicken breasts?
Yes, but you’ll need to adjust the cooking time. Bone-in pieces take longer, so sear them as directed, then finish in a 375°F oven for 15–20 minutes.

What’s the best pan for searing?
A heavy-bottomed skillet like cast iron or stainless steel gives the best sear and even heat.

Can I make this dairy-free?
Absolutely. Just skip the butter at the end or use a plant-based alternative like vegan butter or olive oil.

What if my chicken is too thick?
Slice it in half horizontally before cooking to ensure even thickness and faster cooking.

Can I use other cuts of chicken?
Yes, chicken thighs work great with this recipe too—just adjust the cooking time as needed.

Is this recipe spicy?
Only mildly. The cayenne is optional, so you can leave it out for a milder version or add more if you enjoy heat.

Can I use fresh garlic instead of powder?
You can, but it might burn quickly during searing. Garlic powder distributes flavor more evenly and resists burning.

What oil should I use if I don’t have olive oil?
Avocado oil, canola oil, or sunflower oil are all good alternatives for high-heat cooking.

Can I grill the chicken instead?
Yes, just follow the same seasoning steps and grill over medium-high heat until it reaches 165°F.

Is this recipe good for meal prep?
Definitely. It stores well and can be used in various dishes throughout the week.

Conclusion & Call to Action

This pan-seared chicken breast recipe is one of those reliable, go-to meals that you’ll find yourself making again and again. It’s quick, flavorful, and endlessly versatile—perfect for busy nights, family dinners, or prepping meals ahead of time. Plus, it’s wholesome and halal-friendly, so it checks all the boxes.

I’d love to hear how your pan-seared chicken turns out! Share your creations in the comments or tag me on social media. It always makes my day to see how you make these recipes your own. Happy cooking!