How to Cook Pan-Seared Chicken Breast
Master pan-searing juicy, golden chicken breasts by evening out thickness, seasoning properly, searing undisturbed in a hot pan, and resting before slicing.
This guide shows how to cook pan-seared chicken breast in 20-25 minutes. Start with even out chicken thickness; follow the safety notes and step checkpoints below.
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Editable rough U.S. retail estimates. Estimated all listed: $137.00. Prices are planning estimates, not quotes — tax, store, brand, size and quantity will change them.
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🧰 Required Tools & Equipment
- ✓ Skillet (cast iron or heavy stainless steel)
- ✓ Tongs
- ✓ Instant-read digital meat thermometer
- ✓ Plastic wrap or parchment paper
- ✓ Meat mallet or heavy rolling pin
- ✓ Cutting board
📦 Materials & Supplies
- ✓ Boneless skinless chicken breasts
- ✓ High-smoke-point cooking oil (canola, vegetable, or avocado oil)
- ✓ Kosher salt
- ✓ Coarse black pepper
- ✓ Garlic powder
- ✓ Paper towels
⚠️ Safety Checkpoints & Warnings
- • Keep raw poultry and its juices strictly separated from ready-to-eat foods and surfaces.
- • Wash hands and sanitize cutting boards with hot soapy water immediately after handling raw chicken.
- • Verify the internal temperature reaches at least 165°F (74°C) in the thickest section before serving.
📋 Step-by-Step Guide (6 Steps)
Even Out Chicken Thickness
Place chicken breasts between two sheets of plastic wrap on your cutting board. Use the flat side of a meat mallet or a heavy rolling pin to gently pound the thick end until the entire breast is a uniform 1/2- to 3/4-inch thickness.
- • Chicken breast lies flat with a consistent height from tip to base.
- • Hitting the meat too hard and tearing or shredding the raw flesh.
Dry and Season the Meat
Pat both sides of the chicken thoroughly dry using paper towels to remove all surface moisture. Sprinkle kosher salt, black pepper, and garlic powder evenly over both sides, gently pressing the spices into the meat.
- • Chicken surface appears matte and non-reflective with an even dispersion of seasoning granules.
- • Seasoning wet meat, which causes spices to wash off and steams the chicken instead of searing.
Preheat Pan and Heat Oil
Set your skillet over medium-high heat for 2 to 3 minutes until hot. Add 1 to 2 tablespoons of high-smoke-point oil and swirl the pan to coat the bottom evenly.
- • Oil flows like water and shows fine shimmering ripples across the surface without billowing dark smoke.
- • Adding chicken before the oil is hot, causing the meat to stick and absorb grease.
Sear the First Side
Lay the chicken breasts into the hot pan away from you to prevent oil splash. Cook undisturbed over medium-high heat for 5 to 6 minutes without moving, poking, or shaking the pan.
- • Lower edges of the chicken show a crisp golden-brown ring and the sides turn opaque white about halfway up.
- • Flipping or moving the breast prematurely before a natural release crust forms.
Flip and Cook to Temperature
Use tongs to flip the chicken breast onto the second side. Reduce heat to medium and cook for 4 to 6 minutes until the thickest central part reads 165°F (74°C) on a digital meat thermometer.
- • Both sides are deep golden brown and the thermometer display stabilizes at 165°F (74°C) or higher.
- • Cutting into the meat while in the pan to check doneness, releasing all internal juices.
Rest and Slice
Transfer cooked chicken to a clean cutting board or warm plate. Let it rest undisturbed for 5 minutes, then slice across the grain at a slight angle into 1/2-inch strips.
- • Meat rested for 5 minutes; sliced pieces show moist, opaque white fibers with clear juices.
- • Slicing immediately out of the pan, causing all hot juices to flood the board and leave dry meat.
Credit: inspired by an original tutorial by Meals with Max — watch the original on YouTube.
Don’t have everything?
- No Meat mallet? Heavy rolling pin, bottom of a heavy saucepan, or empty wine bottle wrapped in a towel
- No Instant-read digital meat thermometer? Pierce the thickest part with a knife tip to check that juices run completely clear and center is fully opaque white