Pan-Seared Chicken Breasts

Want to master the perfect way to pan-sear chicken breasts so they’re juicy, tender, and packed with flavor? This foolproof recipe comes together in just 15 minutes with a single pan!

Course Main Course

Cuisine American

Keyword how to pan sear chicken, pan seared chicken breasts

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 223kcal

Author Julia

Ingredients

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon coarse kosher salt
½ teaspoon black pepper
2 large chicken breasts skinless and boneless, sliced in half longways (about 1.5 lbs)
1 tablespoon avocado oil
2 tablespoons unsalted butter
2 garlic cloves minced
⅛ cup low-sodium chicken stock
1 teaspoon lemon juice
4 sprigs fresh thyme
1 tablespoon fresh parsley chopped

US Customary - Metric

Instructions

In a bowl add the paprika, oregano, garlic powder, onion powder, salt, and pepper. Mix until the seasonings are mixed together.
Coat both sides of the chicken with the seasonings.
In a large skillet over medium heat add the avocado oil. Allow it to get hot which will take 1-2 minutes.
Add the chicken to the skillet.
Cook for 4 minutes.
Flip the chicken over and cook for an additional 3-7 minutes or until the juices run clear. You want an internal temperature of 165° F.
To the skillet with the chicken add the unsalted butter and minced garlic. Cook for 1-2 minutes moving the garlic and butter around the pan.
Add the chicken stock, lemon juice, and fresh thyme. Cook for 1-2 minutes. Flip the chicken over to get it coated and to get all the ingredients incorporated together.
Remove the skillet from the heat.
Top the chicken with parsley.

Nutrition