This recipe guides you to perfectly pan-seared chicken breasts, golden-brown on the outside and wonderfully juicy within, complemented by a simple, aromatic pan sauce.
Perfect Pan-Seared Chicken
This recipe guides you to perfectly pan-seared chicken breasts, golden-brown on the outside and wonderfully juicy within, complemented by a simple, aromatic pan sauce.
Ingredients
- 2 medium boneless skinless chicken breasts
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp unsalted butter
- 0.5 medium yellow onion finely diced
- 2 cloves garlic minced
- 0.25 cup chicken broth optional
- 1 tbsp fresh parsley chopped
Instructions
- 1. Pat chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
- 2. Heat olive oil in a large skillet over medium-high heat until shimmering.
- 3. Place chicken breasts in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature 165°F / 74°C).
- 4. Remove chicken from the pan and transfer to a plate. Tent loosely with foil and let rest for 5 minutes.
- 5. In the same pan, reduce heat to medium. Add butter, diced onion, and minced garlic. Sauté for 2-3 minutes until the onion softens and garlic is fragrant, scraping up any browned bits from the bottom of the pan.
- 6. (Optional) Pour in chicken broth, bring to a simmer, and cook for 1 minute, stirring constantly, to create a light pan sauce.
- 7. Slice chicken breasts if desired and serve immediately, spooning the onion-garlic mixture or pan sauce over them. Garnish with fresh parsley if using.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C). For extra flavor, marinate the chicken for 30 minutes. Serve with roasted vegetables or a fresh salad.
