Pan Seared Chicken Breast

Easy Pan Fried Chicken Breast recipe is juicy, with golden seasoned crust outside coated in delicious pan sauce. This easy chicken recipe is ready in 30 minutes!

What You Need

Pat dry chicken breasts with paper towels and cut thick ones in half lengthwise. You can leave thin ones alone.


Place chicken breasts on a cutting board, cover with plastic wrap and pound with a meat mallet or rolling pin until even thickness. About 1 inch thick. Sprinkle with seasoning on both sides.


Preheat large skillet on medium-high heat and add olive oil. Pan fry a couple chicken breasts for 3-4 minutes or until its edges turn white on top and golden crust forms on the bottom.


Flip and cook for another 3-4 minutes. Work in batches. Transfer cooked chicken onto a platter.


Reduce heat to low and add butter and garlic. Saute for 30 seconds, stirring constantly. Add chicken broth and simmer for a minute or two, stirring and scraping brown bits from the bottom of the skillet. Turn off heat.


Return chicken breasts to the skillet and coat each on both sides with the sauce. Or just pour sauce over a platter with chicken.


Cover chicken with aluminum foil and let it rest for 5-10 minutes. Garnish with parsley, if desired, and serve hot with your favorite side or salad.



Pan fried chicken breast is the juiciest on a first day. However, you can refrigerate leftovers in an airtight container for up to 3 days.

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