This juicy Pan Seared Chicken Breast is made with just a few with simple ingredients and comes together in around 10 minutes. It’s perfectly seasoned, tender, juicy and the perfect quick protein to serve as a main dish or meal prep.
Why You’ll Love This Pan Seared Chicken Breast Recipe
- It’s easy – just make the marinade, add the chicken, let marinate, and then sear it on the stovetop when you’re ready to cook. This is one of those recipes that doesn’t take a lot of time or hands on work!
- It’s versatile – you can enjoy the chicken on its own with your favorite sides, or add it to salads, sandwiches, wraps, and more.
- It’s great for meal prep – leftover chicken breast stores well and can be enjoyed hot or cold for quick lunches. You can make a batch of chicken and then easily assemble a wide variety of meals in minutes throughout the week to keep things interesting.
Recipe Ingredients
Oil: I prefer to use olive oil as the base of the marinade for this recipe, but avocado oil will also work.
Orange: orange juice and orange zest add a bright subtly sweet flavor to the chicken. The acidity in the orange juice also helps to tenderize the chicken.
Seasonings: salt, chipotle powder, paprika, dried oregano, garlic powder, onion powder, and dried mustard all add some bold flavor to this chicken. The goal with the spice blend I used for this recipe was to make the chicken flavorful enough as a standalone but also adaptable to use for all of your meal prep needs!
Brown Sugar: this helps to add a bit of sweetness and gives the chicken some caramelization when cooking.
Chicken breast: you’ll need two pounds of boneless, skinless chicken for this recipe. You’ll halve them before marinating to make them a bit thinner and more even so that they cook quickly and evenly!
How to Pan Sear Chicken
Step One: Add all the ingredients except the chicken to a large mixing bowl. Whisk until well combined.
Step Two: Next, add the prepared chicken breast to the marinade, and toss to coat. Cover the bowl with food storage wrap, and marinate the chicken in the fridge for at least 30 minutes or up to overnight.
Step Three: When ready to cook, remove the chicken from the fridge. Then, heat a large, cast iron skillet over medium-high heat.
Step Four: Once hot, add the chicken breast, and cook for 5 minutes on each side or until the chicken is golden brown. Work in batches as needed, depending on the size of your skillet. Feel free to rinse the skillet in between batches to prevent burning.
Step Five: Once the chicken is fully cooked, remove it from the skillet, and let it rest for at least 5 minutes. Then, slice, serve, and enjoy!
How Do I Know When the Chicken Is Done?
You’ll know your chicken is done cooking when it has reached an internal temperature of 165 degrees Fahrenheit. The best way to ensure that your chicken is properly cooked is to use a meat thermometer. When you’re taking the temp, be sure to test the internal temperature of the thickest part of the chicken.
Ways to Serve
This chicken recipe is versatile enough to serve on its own, with a variety of sides, or, you can use it in sandwiches, wraps, salads, bowls, quesadillas, and more. If you need some ideas for sides, here are a few of my favorites:
- Cilantro Lime Rice
- Crispy Smashed Potatoes
- Cucumber and Tomato Salad
- Avocado Corn Salad
- Butternut Squash Mac and Cheese
- Roasted Garlic Lemon Broccoli
How to Store
Store leftover pan seared chicken breast in an airtight container in the fridge for 4 to 5 days.
Freeze the chicken for up to 3 months, and thaw it in the fridge overnight, before reheating, when you’re ready to serve.
More Delicious Chicken Recipes
- Crispy Gluten Free Chicken Tenders
- Crispy Baked Ranch Chicken Wings
- Slow Cooker BBQ Chicken
- Easy Buffalo Chicken Bites
- Slow Cooker Shredded Chicken
- Salsa Chicken
I hope you give this Pan Seared Chicken Breast Recipe a try! It’s an easy, flavorful protein option that’s great for meal prep. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Juicy Pan Seared Chicken Breast
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This juicy Pan Seared Chicken Breast is made with just a few with simple ingredients and comes together in around 10 minutes. It’s perfectly seasoned, tender, juicy and the perfect quick protein to serve as a main dish or meal prep.
Ingredients
- 1/4 cup olive oil
- zest and juice of one orange
- 1 teaspoon salt
- 1/2 teaspoon chipotle powder
- 1 teaspoon paprika
- 2 teaspoons brown sugar
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried mustard
- 2 pounds boneless, skinless chicken breast, cut in half length-wise
Instructions
- Add all of the ingredients, except the chicken to a large mixing bowl. Whisk together until well combined.
- Next, add the chicken breast to the marinade and toss until well coated. Cover the bowl with food storage wrap and place in the fridge to marinate for 30 minutes or up to overnight.
- When ready to cook, remove the chicken from the fridge. Heat a large cast iron skillet over medium-high heat.
- Once hot, add the chicken breast and cook for 5 minutes per side until the chicken is golden brown and internal temperature is 165 degrees. Depending on the size of the skillet, you’ll likely have to do this in batches. Feel free to rinse the skillet in between batches to prevent burning. After the chicken has cooked, remove it from the skillet and let rest for five minutes before slicing. Serve and enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
