The short answer: for juicy pan seared chicken breast, pound the breast to an even ¾ inch, season it, and sear it in a hot oiled skillet 5 to 6 minutes without moving it, then flip and cook 4 to 6 minutes more until the center reads 165°F. Rest 5 minutes before slicing.
- Key numbers: medium-high heat · 1 tablespoon oil · about 15 minutes total · 165°F · 5-minute rest · about $1.29 a serving
- Top moves: dry the chicken, don't crowd the pan, and add garlic butter for the last 2 minutes
- Free and paid next step: get the free recipe book starter pages (we email it to you), or plan chicken night with the Meal Planner & Grocery List ($3.99).
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Times, temperatures and prices in this pan seared chicken breast recipe were checked November 4, 2026. The sections below cover ingredients, the stovetop method, a time chart, pan sauces, juicy-chicken tips, cost and storage.
Pan seared chicken breast ingredients (serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large, about 1½ pounds | Halve thick ones into cutlets |
| Kosher salt | 1 teaspoon | Or ¾ teaspoon table salt |
| Black pepper | ½ teaspoon | |
| Garlic powder | ½ teaspoon | |
| Paprika | ½ teaspoon | Smoked paprika adds color |
| Vegetable or olive oil | 1 tablespoon | For the sear |
| Butter | 1 tablespoon | Optional, for basting |
| Garlic cloves | 2, smashed | Optional, for basting |
How to pan sear chicken breast
- Even it out. Put the breasts between parchment and pound the thick end to an even ¾ inch, or slice large breasts in half horizontally.
- Salt early. Pat the chicken dry and season both sides. Salting 30 minutes ahead (in the fridge) or even overnight seasons it deeper and keeps it juicier.
- Heat the pan. Heat a heavy skillet over medium-high for 2 minutes, add the oil and wait until it shimmers.
- Sear without moving. Lay the chicken in, away from you, and leave it 5 to 6 minutes, until it releases easily and the underside is deep golden.
- Flip and finish. Turn it, lower the heat to medium and cook 4 to 6 minutes more.
- Baste. For the last 2 minutes, add the butter and garlic and spoon the foaming butter over the chicken.
- Check the temperature. Pull it when the thickest part reads 165°F, the safe minimum for poultry on the FoodSafety.gov temperature chart.
- Rest. Let it sit 5 minutes on a board so the juices settle, then slice against the grain.
Pan seared chicken time chart
| Cut | Thickness | First side | Second side |
|---|---|---|---|
| Thin cutlet | ¼ to ½ inch | 3 to 4 minutes | 2 to 3 minutes |
| Pounded breast | ¾ inch | 5 to 6 minutes | 4 to 6 minutes |
| Thick breast, not pounded | 1 to 1½ inches | 6 minutes | 6 minutes, then 5 to 8 minutes covered on low or in a 400°F oven |
Times are a guide. The thermometer decides.
4 pan sauces in 5 minutes
Move the chicken to a plate, pour off extra fat and keep the browned bits in the pan.
- Lemon garlic butter: 2 cloves garlic, ½ cup chicken broth, juice of ½ lemon, then 1 tablespoon butter off the heat.
- Honey garlic: 2 tablespoons honey, 2 tablespoons soy sauce, 2 cloves garlic and a splash of water, simmered until glossy.
- Creamy Tuscan: sun-dried tomatoes, spinach, ½ cup cream and parmesan. For the full version, see our marry me chicken.
- Mushroom pan sauce: brown 8 ounces of sliced mushrooms, add ½ cup broth and a splash of cream.
Tips for juicy chicken breast
- Thickness matters more than time. An uneven breast is dry at the thin end before the thick end is done.
- Dry surface, hot pan. Moisture steams instead of browning.
- Two at a time. Crowding drops the pan temperature. Use a 12-inch skillet for two large breasts.
- Thaw first. USDA's safe defrosting guide recommends the fridge, cold water or the microwave, never the counter. Frozen breasts burn outside before the center is safe.
Prefer other methods? Our how to cook chicken guide covers the oven, grill and boiling, and air fryer chicken breast has its own time chart.
What pan seared chicken costs
On November 4, 2026, a 3-pound bag of Great Value frozen boneless skinless chicken breasts was $9.84 at Walmart, or $3.28 a pound. That's below the September 2026 U.S. average of $4.20 a pound for boneless chicken breast in BLS average price data. With the seasonings, oil and butter baste, this recipe costs about $5.14, or $1.29 a serving for 4 (the optional fresh garlic isn't included).
Budget tip: buy the larger family pack, cook it all on Sunday and slice it into salads, wraps and rice bowls through the week. Track the price per pound in a grocery price book, and see meal planning on a budget and how to grocery shop on a budget for building dinners around one protein. More ideas: chicken dinner ideas.
Storing and reheating
USDA's leftovers guidance says to refrigerate cooked chicken within 2 hours, eat it within 3 to 4 days and reheat it to 165°F. Sliced chicken also freezes well in a flat freezer bag. Reheat slices gently in a covered skillet with a splash of broth so they stay moist. Pile leftovers on a bun for a fast chicken sandwich recipe.
Plan chicken night and save the recipe
- Meal Planner & Grocery List, $3.99. A weekly menu grid and an aisle-sorted grocery list.
- Family Recipe Binder, $6.99. Fillable recipe pages and cards for your seasoning blend and pan sauces.
- Family Life Admin Bundle, $15.99 (
$23.95bought separately). Includes both printables above plus three more family organizers.
Frequently asked questions
How long do you pan sear chicken breast? Sear an even ¾-inch boneless chicken breast over medium-high heat for 5 to 6 minutes on the first side without moving it, then flip and cook 4 to 6 minutes more, until the thickest part reads 165°F.
How do you keep pan seared chicken breast juicy? Pound it to an even thickness, salt it at least 30 minutes ahead, pull it off the heat the moment it reaches 165°F and rest it 5 minutes before slicing. Overcooking, not the pan, is what dries chicken out.
What temperature is chicken breast done? Chicken is safe at 165°F in the thickest part, measured with a food thermometer, according to USDA and FoodSafety.gov. Color and clear juices are not reliable signs of doneness.
What is the best pan for searing chicken? A heavy stainless steel or cast iron skillet holds heat best and builds the brown crust and browned bits for a pan sauce. A nonstick pan works, but the crust is lighter and you get fewer browned bits.
Should I use oil or butter to sear chicken? Use oil for the sear because butter burns at high heat. Add a tablespoon of butter, garlic and herbs in the last 2 minutes and spoon it over the chicken for flavor.
Can you pan sear frozen chicken breast? It isn't a good idea. The outside overcooks before the center is safe. Thaw it first in the fridge overnight, or in cold water changed every 30 minutes, as USDA recommends.
How long does cooked chicken breast last? Refrigerate cooked chicken within 2 hours and eat it within 3 to 4 days, or freeze it for 3 to 4 months for best quality, according to USDA. Reheat leftovers to 165°F.
How do I plan chicken dinners for the week? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu grid and an aisle-sorted grocery list, so one pack of chicken breasts turns into two or three planned dinners.
Where can I save my favorite chicken recipes? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages, dividers and recipe cards, so your seasoning blend and pan sauce ratios are easy to find.
Does HomeBase Paper Co. sell the meal planner and recipe binder as a set? Yes, HomeBase Paper Co. sells the meal planner and recipe binder together in the Family Life Admin Bundle, so meal plans and recipes stay in one system. The Family Life Admin Bundle ($15.99, $23.95 bought separately) from HomeBase Paper Co. includes the meal planner, the recipe binder and three more household printables.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: The Big Thaw, safe defrosting methods fsis.usda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- BLS: Average price, chicken breast, boneless, per lb data.bls.gov