Ingredients & Substitutions
Here I explain the best ingredients for my pan seared chicken breast, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Chicken – I use boneless skinless chicken breasts, but you could use boneless skinless chicken thighs here. (The cooking time may vary.) If you want to use a bone-in cut, my recipe for pan fried chicken thighs is a better option, and also works for bone-in chicken breast. Olive Oil – For searing the chicken, of course. I usually use regular olive oil due to the high heat. You could also use avocado oil. Aromatics – A combination of minced garlic and shallots give the pan sauce flavor. Sometimes I take a shortcut with 1 teaspoon jarred garlic, but fresh garlic cloves taste better. Chicken Broth – I use reduced sodium store-bought or homemade chicken broth, as otherwise the sauce gets too salty when it reduces. White Cooking Wine – The wine adds flavor and deglazes the pan. If you’d rather not use it, you can use extra broth instead. Unsalted Butter – Adds richness, depth, and a velvety texture to the sauce. If you need a dairy-free option, I’ve had success with butter flavored coconut oil in other recipes. Fresh Herbs – I opted for a combination of fresh parsley and fresh thyme. If you need to substitute dried herbs, use 1/2 teaspoon each of dried instead of 1/2 tablespoon each of fresh. Feel free to swap in other herbs you like, too — try rosemary, basil, or oregano. Sea Salt & Black Pepper – I kept the seasonings simple in this pan seared chicken recipe, as the sauce provides plenty of flavor on its own. But if you decide not to make the pan sauce, you’ll definitely want to add other spices to your chicken breast, such as garlic powder, onion powder, and paprika.
How To Sear Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
The Chicken:
The Pan Sauce:
Common Questions
How long to cook chicken breast on the stove? Pan searing chicken breasts on the stove takes 4-8 minutes per side, depending on their thickness. This is why I always recommend using a meat thermometer, so you don’t risk undercooked or dry chicken. Should you cover chicken when pan searing? No, don’t cover pan seared chicken breast, or it will start to steam instead. Can you pan sear chicken breast from frozen? No, I don’t recommend pan frying chicken from frozen. It would take a very long time to cook through and will be dry. If your chicken is frozen, thaw it first in a bowl of cold water, or in the fridge overnight.
Storage & Meal Prep
Leftovers: Keep them in the refrigerator for up to 3-4 days. Meal prep: While you get the juiciest sauteed chicken breast if you make it fresh, I meal prep it ahead all the time! It’s such an easy staple to pack into individual containers with a side dish (see my suggestions below). Reheat: The fastest option is a hot skillet with the lid on, over medium-low heat. But for a more moist result, I like to place the chicken with sauce in a baking dish, cover tightly with foil, and heat in the oven at 300 degrees F. The microwave works in a pinch, but will definitely be more dry. Freeze: Store in a zip lock bag or airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
One of the reasons I love this pan seared chicken breast is that it goes with almost anything! Here are some ways I’ve served it:
Choose chicken breasts similar in size. That way, they’ll cook at the same rate, so you don’t overcook or undercook them. When I have ones that vary significantly in thickness, I pound them with the flat side of a meat mallet to get an even thickness. Use a heavy bottomed pan to distribute heat evenly. This prevents hot spots and uneven cooking, and helps get a better sear. I prefer my cast iron pan, but a heavy hard anodized aluminum pan will work as well. I don’t like nonstick pans for searing. Don’t move the chicken around, and flip only once . I do this to help the seared chicken form a golden crust. If you move it around constantly or flip frequently, this won’t happen — and it’s also more prone to drying out. Use a meat thermometer to check for doneness. I use this one that reads super fast and insert it into the thickest part of the chicken. The target temp is 165 degrees F, but to make it extra juicy, I usually prefer to bring it to just 162 degrees F. The internal temperature will rise to 165 as it rests covered in foil while you make the sauce. Deglazing the pan makes a big difference. Scraping the browned bits from the bottom when making the pan sauce gives you that extra flavor. So good!
Vegetables – Before cooking chicken breast on the stovetop, I like to start some veggies in the oven, so I have my main dish and side done at the same time. Try my roasted zucchini, roasted cauliflower, roasted brussels sprouts, or the fastest option, baked asparagus. You can also cook your entire meal on the stove by pairing the chicken with sauteed broccoli or fried zucchini. Or use other appliances to make Instant Pot broccoli (like I did above) or air fryer vegetables. Starches – I love this chicken on a bed of cauliflower mash or air fryer potatoes to soak up all the sauce! Rice will also do the trick if it fits your lifestyle. Salads – Keep your meal simple with my arugula salad, creamy cucumber salad, or Greek salad. You can also skip the pan sauce and serve the chicken over my Cobb salad.
More Stovetop Chicken Breast Recipes
Cooking chicken breast on the stove is so versatile! If you like my pan seared chicken, try my other ways next: Please enter your first name for your account. Your saved recipe will also be sent to your email. (For the best juicy pan seared chicken, use a meat thermometer to check for doneness – remove immediately once it reaches 165 degrees F (74 degrees C), or you can remove at around 162 degrees F (72 degrees C) and let the temperature come up a few more degrees as it rests in the next step.) Today, as I revisit this pan seared chicken breast that was a part of the book, I’m grateful to have had the opportunity… and debating if I should write another. ? These days I take a whole-food-based approach to food, and many of you have told me you do the same. What cookbook theme would you like to see?
