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3 Easy Pan-Seared Chicken breasts sliced on a cutting board

Pan-Seared Chicken Breast

5 from 1 vote
The best juicy and flavorful pan-seared chicken breast cooked in butter and a cast iron skillet. Quick, easy, and perfect for any meal!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts sliced in half
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • 3 tbsp butter divided

Equipment

  • Cast-Iron Pan

Method
 

  1. Slice chicken breasts in half lengthwise for thinner pieces. Pound with a meat tenderizer to ¼-½ inch thick for even cooking.
  2. Mix salt, black pepper, garlic powder, onion powder, and paprika in a bowl. Coat both sides of the chicken evenly.
  3. Heat 2 tbsp butter in a cast-iron skillet over medium heat. Add chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F).
  4. Add 1 tbsp butter in the last minute, spooning it over the chicken.
  5. Let rest for 3-5 minutes before slicing.

Notes

  • Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over low heat for best results.
  • Add some extra flavor with a squeeze of lemon or a pinch of cayenne pepper or hot sauce.