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Two browned chicken breasts in a stainless steel skillet
Family Recipe HQ

Pan-Seared Chicken Breast

Brown evenly thick chicken breasts in a skillet, then finish gently to a measured 165°F. A thermometer, rather than a fixed timer or crust color, determines when each breast is ready.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts About 6–8 ounces each; pound to an even ¾-inch thickness.
  • 1 tablespoon neutral cooking oil
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter Optional, for the final minute.
  • 1 garlic clove Optional, smashed.
  • 1 thyme sprig Optional.

Equipment

  • 1 heavy skillet Wide enough to leave space between the breasts; follow manufacturer heat limits.
  • 1 instant-read food thermometer
  • 1 tongs
  • 1 meat mallet or rolling pin
  • 1 clean plate and cutting board

Method
 

  1. Prepare the chicken. Keep the chicken refrigerated until preparation. Do not rinse it. Pound gently between food-safe sheets to an even ¾ inch. Pat dry with paper towels, discard the towels, and season both sides with the measured salt and pepper. Wash hands and clean surfaces that touched raw chicken.
  2. Heat the oil. Heat the oil in a heavy skillet over medium-high heat until shimmering, without smoking. Allow room between the breasts.
  3. Brown the first side. Set the chicken in the pan with the smoother side down. Leave it in place for about 3–5 minutes, checking for a browned crust and easier release. Reduce the heat if the oil smokes or the surface darkens too quickly.
  4. Turn and finish gently. Turn, lower the heat to medium, and cook the second side for about 2–4 minutes. Then lower the heat further as needed and keep cooking until an instant-read thermometer registers 165°F / 74°C in the thickest center of each breast. Insert from the side and keep the probe away from the pan. Cooking often totals 10–15 minutes, but thickness and equipment change this.
  5. Baste if desired. During the final 30–60 seconds of cooking, add the optional butter, garlic and thyme. Spoon the foaming butter over the chicken without letting it burn. Verify 165°F before removing each breast; do not count on resting to reach that temperature.
  6. Rest and slice. Transfer cooked chicken to a clean plate and rest 5 minutes. Slice across the grain on a clean cutting board. If one breast reaches temperature first, remove it while the other finishes.

Notes

Timing: Plan on about 30 minutes including prep and rest. The 15-minute cook estimate is a planning aid; always use the thermometer. Avoid substituting very thick breasts without changing the finish.
Oven option: If the outside is browned but the center is underdone, finish in a preheated 375°F oven using an oven-safe skillet or baking dish. Check the pan and handle heat limits, use oven mitts, and begin checking after about 5 minutes. Continue to 165°F. This can extend the total time.
Optional lemon-Dijon pan sauce: While the cooked chicken rests, add ¼ cup low-sodium chicken broth to the browned, unburned pan drippings and bring to a boil while scraping the pan. Simmer to about 2 tablespoons, then remove from heat and stir in 1 teaspoon Dijon mustard and 1 teaspoon lemon juice. Taste before adding salt. Sauce ingredients are extra and not included in the main ingredient list.
Storage: Refrigerate in shallow containers at 40°F or below within 2 hours, or 1 hour above 90°F. Use cooked poultry within 3–4 days and reheat leftovers to 165°F. Freeze portions you will not use within that period.