Pan Seared Chicken Breasts

Name: Pan Seared Chicken Breasts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 2 tsp steak seasoning; 1/2 tsp smoked paprika; 1/2 tsp sweet paprika; 2 boneless, skinless chicken breasts (1.3 lbs. total); 1 Tbsp cooking oil; 1 Tbsp butter (optional)

User Reviews

4.4

114 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
229 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

Pan Seared Chicken Breasts

Nancy Wheeler

Report

Learn how to cook tender, juicy, and flavorful boneless chicken breasts in a pan. Perfect for quick dinners and meal prep!

Share:

I Made This!

85 people made this

Print

25 people printed this

Save this

68 people saved this

Ingredients

Servings

2 tsp steak seasoning $0.20
1/2 tsp smoked paprika $0.05
1/2 tsp sweet paprika $0.05
2 boneless, skinless chicken breasts (1.3 lbs. total) $6.79
1 Tbsp cooking oil $0.08
1 Tbsp butter (optional) $0.10

Add to Shopping List

Instructions

Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts liberally with the seasoning on all sides.
Add the cooking oil to a large skillet and heat over medium-low (or medium for thin-cut breasts). Once hot, swirl the oil to coat the skillet.
Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF).
For extra luscious chicken, add a tablespoon of butter to the skillet, allow it to melt, then flip the chicken a couple of times to coat in the melted butter.
Transfer the chicken to a clean cutting board and allow it to rest for five minutes before slicing and serving.