Juicy Pan-Seared Chicken Breasts in 20 Minutes
Juicy pan-seared chicken breasts in 20 minutes: even thickness, a hot medium-high sear, and a 5-minute rest. Tested step-by-step recipe.
For juicy pan-seared chicken breasts you only need 20 minutes: 10 to prep and 10 to cook. The key is to even out the thickness to 1.5 cm, sear over medium-high heat for 4-5 minutes per side, and let it rest 5 minutes before slicing. Makes 4 servings.
Instructions
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Even out the thickness of the breasts
Place each breast between two sheets of plastic wrap and pound it with a mallet or the bottom of a pan until it is an even 1.5 cm thick. This step is what guarantees uniform cooking: if one end is thicker than the other, the thin part dries out before the thick part is done.
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Season on both sides
Pat the breasts dry with paper towel (moisture keeps them from browning) and rub them with 1 tablespoon of the olive oil. Mix the salt, pepper, garlic powder, oregano, and paprika, and spread the seasoning over both faces, pressing lightly so it sticks.
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Heat the pan or griddle well
Set a heavy-bottomed pan or griddle over medium-high heat with the remaining 2 tablespoons of oil and wait 2-3 minutes. It must be hot: a drop of water should evaporate instantly. A lukewarm pan will not sear, and the chicken releases water instead of browning.
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Sear 4-5 minutes per side without moving
Lay the breasts in the pan and do not move them for 4-5 minutes so a golden crust forms. Flip them just once and cook 4-5 minutes more on the other side. The most common mistake is flipping too soon or cranking the heat to maximum, which burns the surface and dries out the inside.
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Check the doneness
Take out one breast and check the center with a thermometer: it should read 74 °C (165 °F). Without a thermometer, cut into the thickest part; the juices should run clear and the meat look white with no pink. Do not overdo it: a few extra degrees turn it dry and stringy.
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Rest 5 minutes and serve
Move the breasts to a board and let them rest 5 minutes loosely tented with foil. Resting redistributes the juices inward, so if you slice right away you lose all that liquid onto the board. Squeeze the lemon juice over the top just before serving.
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Foodtastico Tip
Keeps for 4 days refrigerated in an airtight container; perfect for building salads and sandwiches through the week. Slice it into strips only when you use it so it stays moist.
Nutrition information
| Calories | 245 kcal |
|---|---|
| Protein | 35 g |
| Carbs | 1 g |
| Sugars | 0 g |
| Fat | 11 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
How do I keep a pan-seared chicken breast from turning out dry?
The secret is three things: even the thickness to 1.5 cm so it cooks uniformly, do not go past 74 °C (165 °F) in the center, and rest it 5 minutes before slicing. Chicken breast is very lean, so every extra minute over the heat dries it out. Pull it off as soon as it hits temperature.
How many minutes per side do you cook a chicken breast on the pan?
With an even 1.5 cm thickness, plan on 4-5 minutes per side over medium-high heat, flipping only once. If the breast is thicker, lower the heat a little and add 1-2 minutes per face so the center reaches 74 °C (165 °F) without burning the surface.
Should I marinate the breast first? For how long?
It is not mandatory, but a short marinade improves flavor and juiciness. Thirty minutes in olive oil, lemon, garlic, and salt is enough; the lemon's acid tenderizes the fiber. Avoid going past 2 hours with citrus, because too much acid cooks the surface and leaves it mushy.
Can you freeze cooked pan-seared chicken?
Yes. Let the breasts cool completely, wrap them individually, and freeze for up to 2 months. Thaw in the refrigerator the night before and reheat gently so they do not dry out. Freezing it already cooked is handy for having protein ready for salads and sandwiches.
How long does it keep in the fridge and how do I reheat it without drying it out?
It holds for 4 days in an airtight container in the refrigerator. To reheat without drying it, warm it gently covered with a splash of water or broth, or microwave at 70% power in short bursts. You can also use it cold straight into salads and sandwiches.
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