By Becky Hardin
Updated Sep 23, 2025
I love this no-fuss recipe for Pan Seared Chicken Breasts because they turn out perfectly juicy and golden every single time. They’re quick, easy, and so versatile—I’m always adding them to salads, sandwiches, pastas, or just enjoying them as a simple main dish.
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Easy Pan Seared Chicken Breasts
Chicken breasts are one of my absolute go-to meals because they’re quick, easy, and always hit the spot. I love cooking them in a skillet so they get that golden, flavorful crust on the outside while staying tender and juicy inside—I honestly can’t go wrong serving these for dinner.
I usually keep it simple with just salt and pepper, but sometimes I like to switch things up. Sprinkling on Herbs de Provence gives them a fragrant, savory twist, or I’ll kick it up a notch with taco seasoning for a little extra flavor. It’s fun to mix it up depending on what I’m craving!
Ingredients1x2x3x
- ▢ 4 boneless, skinless chicken breasts (6-8 oz. each)
- ▢ 2 tsp kosher salt
- ▢ ½ tsp freshly ground black pepper
- ▢ 1 tbsp vegetable oil or canola oil
- ▢ 2 tbsp unsalted butter melted (¼ stick)
Video
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 275°F. Spray a baking dish with nonstick spray; set aside.
- Pound the thickest part of each breast with a meat mallet or rolling pin just until it has equal thickness on both ends. 4 boneless, skinless chicken breasts
- Sprinkle ½ tsp kosher salt and ⅛ tsp black pepper evenly over each breast and place the breasts in the sprayed baking dish. 2 tsp kosher salt, ½ tsp freshly ground black pepper
- Cover the dish with foil and bake until breasts register 145-150°F with an instant-read thermometer, about 20-30 minutes.
- Turn off the heat and remove chicken from oven. Transfer to a plate and pat dry with paper towels.
- In a large skillet, set over medium-high heat, heat the oil just until smoking. 1 tbsp vegetable oil
- Brush each breast lightly with melted butter and place them in the hot pan. Brush the top-side of each breast with butter. 2 tbsp unsalted butter
- Sear the breasts until the bottom side is golden brown, 3-4 minutes.
- Reduce the heat to medium-low, and use tongs to flip each breast over.
- Cook until an instant-read thermometer registers 155-160°F, an additional 3-4 minutes.
- Serve immediately or transfer breasts to a plate, cover with foil, and set the plate of breasts in the (turned off) oven to keep warm until ready to use.
Equipment
- 9×13 Baking Pan
- Cast Iron Skillet
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Pan Seared Chicken Breast Step by Step
Get the oven going and prepare a baking dish : Adjust the oven rack to a lower-middle position and preheat the oven to 275°F. Spray a baking dish with nonstick spray; set aside.
Prepare the chicken : Using a meat mallet or rolling pin, pound the thickest part of each breast until it has the same thickness throughout.
Sprinkle ½ tsp kosher salt and ⅛ tsp black pepper evenly over each breast and place them in the baking dish.
Cover the dish with foil and bake until breasts register 145-150°F with an instant-read thermometer, about 20-30 minutes.
Take the chicken out of the oven, place it on a plate, and dry it with paper towels.
Heat 1 tbsp of oil in a large skillet, set over medium-high heat. Heat the oil just until smoking.
Brush each breast lightly with 2 tbsp of melted butter and place them in the hot pan.
Cook chicken: Sear the breasts until the bottom side is golden brown, 3-4 minutes.
Lower the heat to medium-low and flip each breast over with a pair of tongs.
Cook until an instant-read thermometer registers 155-160°F, an additional 3-4 minutes.
Serve: Serve immediately or transfer breasts to a plate, cover with foil, and set the plate of breasts in the (turned off) oven to keep warm until ready to use.
How to Store
Store leftover pan seared chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat in a pan set over medium-low heat or in the microwave in 30-second increments until warmed through.
Freeze chicken breasts in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The best thing about having chicken for dinner is that it really goes with everything! My favorite sides to serve it with are cilantro lime rice or loaded smashed potatoes .
I also like to use leftovers on top of a chicken Caesar salad or a bowl of chicken Alfredo . Sometimes, I’ll add some to a batch of chicken noodle soup or make chicken tacos .
more chicken breast recipes we love
Baked BBQ Chicken Breast
Spinach Stuffed Chicken Breast
Grilled Teriyaki Chicken Breasts
Baked Chicken Breasts
Pan Seared Chicken Breast Recipe
Equipment
- 9x13 Baking Pan
- Cast Iron Skillet
Ingredients
- 4 boneless, skinless chicken breasts (6-8 oz. each)
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp vegetable oil or canola oil
- 2 tbsp unsalted butter melted (¼ stick)
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 275°F. Spray a baking dish with nonstick spray; set aside.
- Pound the thickest part of each breast with a meat mallet or rolling pin just until it has equal thickness on both ends. 4 boneless, skinless chicken breasts
- Sprinkle ½ tsp kosher salt and ⅛ tsp black pepper evenly over each breast and place the breasts in the sprayed baking dish. 2 tsp kosher salt, ½ tsp freshly ground black pepper
- Cover the dish with foil and bake until breasts register 145-150°F with an instant-read thermometer, about 20-30 minutes.
- Turn off the heat and remove chicken from oven. Transfer to a plate and pat dry with paper towels.
- In a large skillet, set over medium-high heat, heat the oil just until smoking. 1 tbsp vegetable oil
- Brush each breast lightly with melted butter and place them in the hot pan. Brush the top-side of each breast with butter. 2 tbsp unsalted butter
- Sear the breasts until the bottom side is golden brown, 3-4 minutes.
- Reduce the heat to medium-low, and use tongs to flip each breast over.
- Cook until an instant-read thermometer registers 155-160°F, an additional 3-4 minutes.
- Serve immediately or transfer breasts to a plate, cover with foil, and set the plate of breasts in the (turned off) oven to keep warm until ready to use.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
