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Juicy Pan-Seared Chicken Breast

This recipe showcases a perfectly cooked chicken breast with a crispy exterior and tender, juicy interior. Using simple seasonings and a hot skillet, the method emphasizes achieving a golden crust while keeping the meat moist, resulting in an appealing and flavorful dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts, about 200g each preferably thick-cut
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp smoked paprika adds smoky flavor
  • 1 tbsp oil (avocado or vegetable) high smoke point
  • 1 clove garlic smashed
  • 1 small sprig thyme fresh
  • 1 lemon (optional) lemon for squeezing before serving

Equipment

  • Heavy skillet (cast iron preferred)
  • Meat Thermometer
  • Tongs
  • Paper towels
  • Aluminum foil

Method
 

  1. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a better sear.
  2. Generously season the chicken on both sides with salt, pepper, and smoked paprika, pressing the spices into the meat for even coverage.
  3. Heat a heavy skillet over medium-high heat until it’s hot enough to shimmer when oil is added, about 2-3 minutes.
  4. Add a tablespoon of oil to the hot pan, swirling to coat the surface evenly, and listen for a slight sizzle.
  5. Place the chicken breasts in the skillet, presentation side down, and press lightly to ensure contact. Sear for 3-4 minutes until the underside is golden brown and releases easily from the pan.
  6. Flip the chicken breasts using tongs, then add smashed garlic and a sprig of thyme to the pan for aromatic infusions.
  7. Cook the chicken for another 3-4 minutes, occasionally basting with the pan juices, until the internal temperature reaches 65°C (149°F) or the meat feels firm but still yields slightly when pressed.
  8. Remove the chicken from the pan and transfer to a plate. Loosely cover with aluminum foil and let rest for 5 minutes to allow juices to redistribute.
  9. Slice the rested chicken diagonally, revealing a moist, tender interior with a crispy exterior.
  10. Squeeze fresh lemon juice over the sliced chicken for a bright, tangy finish, if desired.
  11. Serve immediately, spooning some pan juices over the slices for added flavor and moisture.

Notes

Ensure your pan is well-heated before adding the chicken to prevent sticking and ensure a perfect sear. Resting the meat is crucial for juicy results. Use a meat thermometer for best accuracy.