Home Chicken Breast Recipes Pan Seared Chicken Breast
Becky Hardin
4.64 from 11 votes
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Simply seasoned and cooked in white wine, this Pan Seared Chicken Breast recipe is quick and easy, but tasty enough to serve to company! Juicy and tender, the chicken comes out perfectly cooked and is delicious served with your favorite veggie and potato sides.
What’s in a Stovetop Chicken Breast?
Flavored with everyday seasonings and cooked in white wine and chicken broth, these chicken breasts come out perfectly every single time.
- Chicken: We’re learning to cook the perfect juicy boneless, skinless chicken breast.
- Seasonings: Kosher salt, garlic powder, onion powder, ground paprika, and Italian seasoning are classic seasonings for this chicken.
- Olive Oil: Helps the chicken cook without burning.
- White Wine: Helps release the yummy browned bits from the bottom of the pan to create a yummy pan sauce.
- Chicken Broth: Combines with the wine to create a flavorful sauce.
Pro Tip: If your chicken breasts are all different thicknesses, pound them to an even thickness to help them cook more evenly.
Variations on a Seared Chicken Breast
You can season these chicken breasts however you like. Chicken seasoning, blackened seasoning, Creole seasoning, herbs de Provence, taco seasoning, or za’atar would all be super tasty!
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What does it mean to “sear” chicken?
Searing is a technique in which the surface of the food is cooked at a high temperature until a brown crust forms.
Should I sear chicken in oil or butter?
You’ll want to sear this chicken in oil to prevent burning. But you’ll need less than you’d think! You want to coat the bottom of the pan, but you don’t want the oil to come up the sides. 2 tablespoons of oil should be sufficient.
What is the best type of pan for searing chicken?
The best pan for searing is a heavy-bottomed pan, such as a cast iron skillet. This type of pan will distribute the heat evenly, thus cooking the chicken more evenly.
How do you sear chicken without making it tough?
You’ll want to make sure your pan is fully preheated before adding the chicken so that it gets a nice sear without being overcooked. I recommend using an instant-read thermometer the first few times you cook the chicken to get a feel for when it is done!
Should I cover chicken breast when searing?
No! Covering the chicken will cause it to steam, trapping moisture and preventing the crust from forming.
How do you know when chicken is done?
Properly cooked seared chicken should be firm and the juices should run clear when it is cut. It should register 165°F on an instant-read thermometer. If the juices are reddish or pinkish, you will need to continue cooking the chicken until they run clear.
How to Store and Reheat
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 until warmed through.
How to Freeze
Freeze pan seared chicken breasts in an airtight container for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.
4.64 from 11 votes
Pan Seared Chicken Breast Recipe
Cook the perfect tender, juicy chicken with a crispy crust! This simple chicken breast recipe is a great base for all types of meals.
Prep: 10 minutes minutes
Cook: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
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Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- ½ teaspoon Italian seasoning
- 3 tablespoons olive oil divided
- ½ cup white wine
- ⅓ cup low sodium chicken broth
Equipment
Cast Iron Skillet (optional)
Instant-Read Thermometer (optional)
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound the meat to even thickness.
4 boneless, skinless chicken breasts
Combine the salt, garlic powder, onion powder, paprika, and Italian seasoning in a small dish.
1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground paprika, ½ teaspoon Italian seasoning
Rub 1 tablespoon of olive oil and the seasoning into the chicken breasts.
3 tablespoons olive oil
Heat 2 tablespoons of oil in a large heavy-bottomed frying pan set over medium heat.
Once heated, place the chicken breasts in pan, cooking for 3-4 minutes per side until the chicken is browned. Do this in 2 batches, adding in more oil if needed.
Remove the chicken from the pan and pour in the wine and chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
½ cup white wine, ⅓ cup low sodium chicken broth
Turn up the heat until the mixture bubbles, then reduce to a simmer.
Place the chicken breasts back in the pan, and cook the chicken, covered, for an additional 10 minutes.
Uncover the pan and let the chicken cook for an additional 2-3 minutes.
Let the chicken rest for a few minutes before serving.
Notes
- Use a heavy-bottomed pan, such as a cast iron skillet.
- If your chicken breasts are all different thicknesses, pound them to an even thickness to help them cook more evenly.
- Properly cooked seared chicken should be firm and the juices should run clear when it is cut. It should register 165°F on an instant-read thermometer.
Storage:Store pan seared chicken breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Pan Seared Chicken Breast Recipe
Amount Per Serving
Calories 253Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 72mg24%
Sodium 721mg31%
Potassium 472mg13%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 161IU3%
Vitamin C 1mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Dinner, lunch
Cuisine:American
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
- Grace H says
Was very tasty we all enjoyed.
Can be possible bake in the oven, I don’t have Skillet , I cooked in a pot .
I love all your recipesReply
- Becky Hardin says
Here’s a great recipe for oven-baked chicken breasts: https://easychickenrecipes.com/juicy-baked-chicken-breast/
Reply
- Sherry says
Hi
Can we bake this?
If so what time & temperature?
Thx❤️Reply
- Becky Hardin says
Hi, follow this recipe for juicy baked chicken breast (click here) for more info!
Reply
- Sherry says
Thx
- Sherry says
How many cups 4 chicken breasts will yield?
ThxReply
- Becky Hardin says
One 8-ounce chicken breast will yield about 1⅓ cups shredded chicken. Hope this helps!
Reply
- Sherry says
Thx❤️
- Sherry says
Any substitute for wine?
Thx - Becky Hardin says
You can use chicken broth or stock!
- Sherry says
Thx
