20 Delicious Pan Seared Chicken Breast Recipes for Every Occasion

Perfectly pan-seared chicken breasts are the cornerstone of countless delicious meals, offering versatility that suits any occasion—from quick weeknight dinners to special weekend feasts. Whether you’re craving something light and fresh or rich and comforting, our roundup of 20 mouthwatering recipes has got you covered. Dive in to discover new favorites that will keep your meals exciting and your taste buds happy!

Garlic Butter Pan Seared Chicken Breast

Just when you thought chicken breast couldn’t get any better, here comes this garlic butter pan-seared version to prove you wrong. It’s juicy, flavorful, and ready in no time—perfect for those busy weeknights.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil)
• 3 tbsp unsalted butter (divided)
• 4 garlic cloves (minced)
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken breasts with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet. Cook for 5-6 minutes on one side without moving them to get a golden-brown crust.
5. Flip the chicken breasts. Add 2 tbsp of butter and minced garlic to the skillet. Tip: Spoon the melted butter over the chicken for extra flavor.
6. Continue cooking for another 5-6 minutes, or until the internal temperature reaches 165°F.
7. Remove the chicken from the skillet. Let it rest for 5 minutes before slicing. Tip: Resting ensures the juices redistribute.
8. Garnish with chopped parsley and serve immediately. Tip: Pair with a side of roasted vegetables for a complete meal.

Buttery, garlicky, and perfectly seared, this chicken breast is a game-changer. Serve it over a bed of creamy mashed potatoes or slice it up for a hearty salad topping.

Lemon Herb Pan Seared Chicken Breast

Wondering how to spice up your weeknight dinner routine? This lemon herb pan-seared chicken breast is a game-changer. It’s juicy, flavorful, and comes together in no time.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lemon, juiced (about 2 tbsp)
• 2 tbsp unsalted butter
• 1/4 cup chicken broth (for deglazing)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken with salt, pepper, garlic powder, thyme, and rosemary.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet. Cook for 5-6 minutes on the first side without moving them to get a golden-brown crust.
5. Flip the chicken and cook for another 5-6 minutes on the other side, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and set aside on a plate to rest.
7. Reduce the heat to medium. Add the chicken broth to the skillet to deglaze, scraping up any browned bits with a wooden spoon.
8. Stir in the lemon juice and butter until the butter is melted and the sauce is slightly thickened, about 1-2 minutes.
9. Pour the sauce over the rested chicken breasts before serving.

Kick back and enjoy the tender, herb-infused chicken with a bright lemon butter sauce. Serve it over a bed of creamy mashed potatoes or alongside some roasted veggies for a complete meal.

Honey Mustard Pan Seared Chicken Breast

Dinner just got a whole lot tastier with this honey mustard pan-seared chicken breast. It’s quick, flavorful, and perfect for those nights when you want something delicious without the fuss.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp honey
• 1 tbsp Dijon mustard (adjust to taste)
• 1 tbsp whole grain mustard (for texture, optional)
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper (to taste)
• 1/4 cup chicken broth (or water, for deglazing)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet. Cook for 5-6 minutes on the first side without moving them to get a golden crust.
5. Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and set aside on a plate to rest.
7. In the same skillet, lower the heat to medium and add honey, Dijon mustard, whole grain mustard, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
8. Simmer the sauce for 2-3 minutes, until slightly thickened.
9. Return the chicken to the skillet, turning to coat in the sauce. Serve immediately.

Absolutely juicy and packed with a sweet and tangy flavor, this chicken pairs wonderfully with roasted veggies or a crisp salad. Try slicing it over a bed of greens for a hearty lunch option.

Spicy Cajun Pan Seared Chicken Breast

Got a craving for something spicy and satisfying? This Spicy Cajun Pan Seared Chicken Breast is your ticket to a flavorful dinner that’s easy to whip up. You’ll love the bold spices and juicy chicken.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter (for richness, optional)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken breasts evenly with Cajun seasoning, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet. Cook for 5-6 minutes on the first side without moving them to get a nice crust.
5. Flip the chicken breasts and reduce the heat to medium. Cook for another 5-7 minutes, or until the internal temperature reaches 165°F.
6. For extra flavor, add butter to the skillet during the last minute of cooking and spoon it over the chicken.
7. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

That crispy, spicy crust gives way to tender, juicy chicken inside. Try slicing it over a bed of creamy mashed potatoes or alongside a crisp salad for a complete meal.

Creamy Mushroom Pan Seared Chicken Breast

Perfect for those nights when you want something comforting yet fancy without the fuss, this creamy mushroom pan-seared chicken breast is a game-changer. You’ll love how the rich sauce and tender chicken come together in one pan.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button work great)
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp butter
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp dried thyme (or fresh if you have it)

Instructions

1. Season both sides of the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the skillet. Cook for 5-6 minutes on each side, or until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
4. In the same skillet, melt butter over medium heat. Add mushrooms and cook until they start to soften, about 3 minutes.
5. Add minced garlic and dried thyme to the mushrooms. Cook for 1 minute, stirring constantly to prevent burning.
6. Pour in chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon.
7. Stir in heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes, or until the sauce slightly thickens.
8. Return the chicken breasts to the skillet, spooning some of the sauce over them. Cook for another 2 minutes to heat through.

Enjoy the creamy, earthy flavors of this dish, with the chicken staying juicy under its saucy blanket. Serve it over a bed of mashed potatoes or steamed rice to soak up every last drop of that delicious sauce.

Balsamic Glazed Pan Seared Chicken Breast

Kickstart your dinner with this effortlessly elegant Balsamic Glazed Pan Seared Chicken Breast. It’s juicy, flavorful, and comes together in no time, making it perfect for weeknights or impressing guests.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp balsamic vinegar
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 clove garlic, minced (about 1 tsp)
• 1/2 tsp dried thyme (or 1 tsp fresh)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the skillet. Cook for 5-6 minutes on one side until golden brown.
5. Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and set aside on a plate, loosely covered with foil.
7. In the same skillet, reduce the heat to medium. Add balsamic vinegar, honey, garlic, and thyme. Stir to combine, scraping up any browned bits.
8. Simmer the glaze for 2-3 minutes, until slightly thickened.
9. Return the chicken to the skillet, turning to coat in the glaze. Cook for 1 minute to warm through.

Serve this chicken with the glaze drizzled on top. The combination of sweet and tangy flavors with the perfectly seared, tender chicken is irresistible. Try it over a bed of greens or with roasted vegetables for a complete meal.

Parmesan Crusted Pan Seared Chicken Breast

This Parmesan Crusted Pan Seared Chicken Breast is a game-changer for weeknight dinners. Tender, juicy chicken with a crispy, cheesy crust that’s sure to impress.

Ingredients

• 2 boneless, skinless chicken breasts (pounded to even thickness for uniform cooking)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/4 cup breadcrumbs (Italian seasoned or plain, adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 egg (beaten, for binding)

Instructions

1. Preheat a large skillet over medium heat and add olive oil.
2. In a shallow dish, mix Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper.
3. Dip each chicken breast into the beaten egg, ensuring it’s fully coated.
4. Coat the chicken in the Parmesan mixture, pressing gently to adhere.
5. Place the chicken in the skillet and cook for 5-6 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing to retain juices.

So, there you have it—a dish that’s crispy on the outside, tender on the inside, and packed with flavor. Serve it over a bed of greens or alongside roasted veggies for a complete meal.

Rosemary Garlic Pan Seared Chicken Breast

Perfect for those nights when you want something flavorful but don’t want to spend hours in the kitchen, this rosemary garlic pan-seared chicken breast is a game-changer. It’s simple, savory, and sure to impress.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken breasts evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet. Cook for 5-6 minutes on the first side without moving them to get a golden-brown crust.
5. Flip the chicken breasts. Add minced garlic and rosemary around them in the skillet. Cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest for 5 minutes before slicing. This keeps the juices inside.

Rosemary and garlic create a fragrant crust that’s packed with flavor, while the chicken stays juicy inside. Try serving it over a bed of creamy mashed potatoes or alongside a crisp salad for a complete meal.

Maple Dijon Pan Seared Chicken Breast

Craving something savory with a sweet kick? This maple Dijon pan-seared chicken breast is your weeknight hero. It’s juicy, flavorful, and comes together in no time.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp Dijon mustard
• 2 tbsp pure maple syrup
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup chicken broth (for deglazing)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken with garlic powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the skillet and sear for 5-6 minutes on one side, until golden brown.
5. Flip the chicken and sear the other side for another 5-6 minutes, until cooked through (internal temp should reach 165°F).
6. Remove chicken from the skillet and set aside on a plate.
7. In the same skillet, lower the heat to medium and add Dijon mustard, maple syrup, and chicken broth.
8. Whisk the sauce together, scraping up any browned bits from the bottom of the skillet, and let it simmer for 2-3 minutes until slightly thickened.
9. Return the chicken to the skillet, turning to coat in the sauce, and heat for an additional 1-2 minutes.

Great for a quick dinner, this chicken pairs wonderfully with roasted veggies or a crisp salad. The maple Dijon glaze adds a perfect balance of sweet and tangy, making every bite irresistible.

Thai Basil Pan Seared Chicken Breast

Perfect for those nights when you’re craving something flavorful but don’t want to spend hours in the kitchen, this Thai Basil Pan Seared Chicken Breast is a game-changer. You’ll love how the aromatic basil and savory chicken come together in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 tbsp soy sauce (adjust to taste)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves (packed)
• 1 red chili, sliced (optional, for heat)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and let it rest on a plate, covered loosely with foil, for 5 minutes.
5. In the same skillet, reduce the heat to medium and add the minced garlic. Cook for 30 seconds, or until fragrant.
6. Stir in the soy sauce, oyster sauce, and sugar, mixing well to combine.
7. Add the Thai basil leaves and optional red chili, stirring until the basil is just wilted, about 1 minute.
8. Slice the rested chicken and return it to the skillet, tossing to coat in the sauce.

The chicken is juicy with a slightly crispy exterior, and the sauce is a perfect balance of savory and sweet with a hint of spice. Serve it over steamed jasmine rice or with a side of stir-fried vegetables for a complete meal.

Sun-Dried Tomato Pan Seared Chicken Breast

Alright, let’s dive into making this Sun-Dried Tomato Pan Seared Chicken Breast. It’s a simple yet flavorful dish that’ll have you feeling like a gourmet chef with minimal effort.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 1 tbsp butter
• 1 tsp dried basil (or fresh if you have it)

Instructions

1. Pat the chicken breasts dry with paper towels. This helps them sear better.
2. Season both sides of the chicken with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet. Cook for 5-6 minutes on the first side, until golden brown.
5. Flip the chicken and add the sun-dried tomatoes and garlic around the chicken. Cook for another 5-6 minutes.
6. Pour in the chicken broth and sprinkle the basil over the chicken. Reduce heat to medium and let it simmer for 2 minutes.
7. Add the butter to the skillet. Once melted, spoon the sauce over the chicken for about 1 minute to glaze it.
8. Remove from heat and let the chicken rest for 5 minutes before slicing.

Voilà! The chicken is juicy with a crispy exterior, and the sun-dried tomatoes add a sweet, tangy depth. Try serving it over a bed of creamy polenta or alongside roasted veggies for a complete meal.

Chili Lime Pan Seared Chicken Breast

Kickstart your weeknight dinner with this zesty and juicy chili lime pan-seared chicken breast. It’s a breeze to make and packs a punch of flavor that’ll have you coming back for seconds.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tbsp honey (adjust to taste)
• Fresh cilantro for garnish (optional)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. In a small bowl, mix together the chili powder, garlic powder, cumin, salt, and black pepper.
3. Rub the spice mixture evenly over both sides of the chicken breasts.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken to the skillet and cook for 6-7 minutes on one side without moving to get a golden crust.
6. Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
7. Remove the chicken from the skillet and let it rest for 5 minutes to keep it juicy.
8. In the same skillet, lower the heat to medium and add lime juice and honey, stirring to combine and scraping up any browned bits.
9. Return the chicken to the skillet, turning to coat in the sauce, and cook for an additional 1-2 minutes.
10. Garnish with fresh cilantro if desired and serve immediately.

Perfectly seared with a sticky, sweet, and tangy glaze, this chicken is a dream over rice or sliced into a vibrant salad. The spices create a warm depth, while the lime adds a refreshing zing that brightens every bite.

Avocado Lime Pan Seared Chicken Breast

Hey, you’re going to love this Avocado Lime Pan Seared Chicken Breast. It’s juicy, flavorful, and comes together in no time. Perfect for a quick weeknight dinner that feels a bit fancy.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil (or any neutral oil)
• 1 ripe avocado, sliced (wait to slice until ready to serve to prevent browning)
• 1 lime, juiced (about 2 tbsp)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 cup cilantro, chopped (optional for garnish)

Instructions

1. Pat the chicken breasts dry with paper towels. This helps them sear better.
2. Season both sides of the chicken with garlic powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the skillet. Cook for 5-6 minutes on the first side without moving it to get a good sear.
5. Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest for 5 minutes. This keeps it juicy.
7. Right before serving, drizzle the chicken with lime juice and top with avocado slices. Garnish with cilantro if using.

Fresh lime and creamy avocado take this chicken to the next level. Try serving it over a bed of quinoa or with a side of roasted veggies for a complete meal.

Cilantro Lime Pan Seared Chicken Breast

Mmm, you’re going to love this Cilantro Lime Pan Seared Chicken Breast. It’s juicy, flavorful, and comes together in no time—perfect for a weeknight dinner that feels a little special.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup fresh cilantro, chopped (plus more for garnish)
• 2 tbsp lime juice (about 1 lime)
• 1 tsp lime zest
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. In a small bowl, mix together the cilantro, lime juice, lime zest, salt, pepper, garlic powder, and onion powder to create a marinade.
3. Coat the chicken breasts evenly with the marinade. Let them sit for at least 10 minutes at room temperature, or up to 1 hour in the fridge for more flavor.
4. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken breasts to the skillet. Cook for 5-6 minutes on the first side, or until golden brown.
6. Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
7. Remove the chicken from the skillet and let it rest for 5 minutes before slicing. This keeps the juices inside.

Great for meal prep or a quick dinner, this chicken is tender with a bright, zesty flavor. Try serving it over a bed of quinoa or alongside a fresh avocado salad for a complete meal.

Sesame Ginger Pan Seared Chicken Breast

Mmm, you’re going to love this sesame ginger pan-seared chicken breast. It’s juicy, flavorful, and comes together in no time—perfect for a weeknight dinner that feels a bit special.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 2 tbsp sesame oil (or any neutral oil)
• 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
• 2 cloves garlic, minced
• 2 tbsp soy sauce (low sodium if preferred)
• 1 tbsp honey (adjust to taste)
• 1 tsp sesame seeds (for garnish)
• Salt and pepper (to taste)

Instructions

1. Pat the chicken breasts dry with paper towels. This helps them sear better.
2. Season both sides of the chicken with salt and pepper.
3. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet. Cook for 5-6 minutes on one side without moving them to get a good sear.
5. Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest on a plate, covered loosely with foil, for 5 minutes.
7. In the same skillet, reduce the heat to medium. Add ginger and garlic, sautéing for about 30 seconds until fragrant.
8. Stir in soy sauce and honey, scraping up any browned bits from the bottom of the pan. Cook for 1 minute until slightly thickened.
9. Slice the chicken and drizzle with the sauce. Sprinkle sesame seeds on top before serving.

Kind of amazing how the sesame and ginger come together, right? The chicken stays super tender, and that sauce—it’s sticky, sweet, and a little spicy. Try serving it over a bed of steamed rice with some stir-fried veggies on the side for a complete meal.

Orange Glazed Pan Seared Chicken Breast

This Orange Glazed Pan Seared Chicken Breast is a game-changer for weeknight dinners. You’ll love how the sweet and tangy glaze caramelizes into the perfectly seared chicken.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup orange juice (freshly squeezed for best flavor)
• 2 tbsp honey (adjust to taste)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken with garlic powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the skillet and sear for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
5. While the chicken cooks, whisk together orange juice, honey, and soy sauce in a small bowl.
6. Reduce the heat to medium and pour the glaze over the chicken. Simmer for 2-3 minutes, flipping the chicken once, until the glaze thickens and coats the chicken.
7. Remove from heat and let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute.

For a stunning presentation, slice the chicken and drizzle with any remaining glaze from the pan. The combination of crispy edges and juicy meat, all coated in that glossy orange glaze, is downright irresistible. Try serving it over a bed of fluffy rice or alongside roasted veggies for a complete meal.

Pepper Jack Pan Seared Chicken Breast

Ever find yourself staring into the fridge, wondering what to make that’s both easy and packed with flavor? This Pepper Jack Pan Seared Chicken Breast is your answer—juicy, cheesy, and with just the right kick.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup shredded Pepper Jack cheese (pack it lightly)
• 1/4 tsp garlic powder (for that extra flavor)
• 1/4 tsp paprika (smoked or sweet, your choice)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the skillet. Cook for 5-6 minutes on the first side without moving to get a golden crust.
5. Flip the chicken and reduce the heat to medium. Cook for another 5-6 minutes until the internal temperature reaches 165°F.
6. Sprinkle the shredded Pepper Jack cheese over the chicken. Cover the skillet with a lid and let it melt for about 1 minute.
7. Remove from heat and let the chicken rest for 2 minutes before slicing.

Creamy, spicy, and utterly satisfying, this chicken pairs wonderfully with a crisp salad or roasted veggies. Try topping it with a dollop of sour cream or avocado slices for an extra layer of flavor.

Smoky Paprika Pan Seared Chicken Breast

Kick off your weeknight dinner with this effortlessly chic Smoky Paprika Pan Seared Chicken Breast. It’s got that perfect blend of smokiness and spice, and the best part? It’s ready in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth (for deglazing, adds depth)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with smoked paprika, garlic powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken in the skillet and sear without moving for 5-6 minutes, until a golden crust forms.
5. Flip the chicken and cook for another 5-6 minutes, until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest on a plate for 5 minutes to retain juices.
7. Pour chicken broth into the skillet to deglaze, scraping up any browned bits for extra flavor.
8. Slice the chicken against the grain and drizzle with the pan sauce before serving.

Zesty and juicy, this chicken pairs wonderfully with a crisp salad or roasted veggies. The smoky paprika gives it a bold flavor that’s sure to impress, making it a great centerpiece for any meal.

Coconut Curry Pan Seared Chicken Breast

So, you’re craving something creamy, spicy, and utterly comforting? This coconut curry pan-seared chicken breast is your ticket to flavor town without the fuss.

Ingredients

• 1 lb chicken breast (boneless, skinless, pounded to even thickness for uniform cooking)
• 1 tbsp coconut oil (or any neutral oil)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 tbsp curry powder (adjust to taste)
• 1 tbsp honey (for a hint of sweetness)
• 2 cloves garlic (minced, more if you love garlic)
• Salt (to taste, start with 1/2 tsp)

Instructions

1. Heat a large skillet over medium-high heat and add the coconut oil.
2. Season the chicken breasts with salt and half the curry powder on both sides.
3. Once the oil is shimmering, add the chicken. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from the skillet and set aside on a plate.
5. In the same skillet, add the minced garlic and remaining curry powder. Sauté for 30 seconds until fragrant.
6. Pour in the coconut milk and honey, stirring to combine. Bring to a simmer.
7. Return the chicken to the skillet, spooning the sauce over it. Simmer for 3-4 minutes to let the flavors meld.
8. Tip: Let the sauce reduce slightly for a thicker consistency.
9. Tip: Taste the sauce and adjust seasoning with more salt or curry powder if needed.
10. Tip: For extra heat, add a pinch of red pepper flakes with the garlic.

Here’s the deal: the chicken turns out juicy with a golden crust, swimming in a sauce that’s rich, slightly sweet, and packed with curry warmth. Serve it over steamed rice or with naan to soak up every last drop.

Blue Cheese Bacon Pan Seared Chicken Breast

Feeling like you need a dish that’s both fancy and fuss-free? This blue cheese bacon pan-seared chicken breast is your ticket to a delicious dinner without the hassle.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 4 strips of bacon (thick-cut preferred for more flavor)
• 1/4 cup crumbled blue cheese (or more if you’re a fan)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 tsp garlic powder (for a hint of garlic)

Instructions

1. Preheat your oven to 375°F (190°C) to finish cooking the chicken later.
2. Season both sides of the chicken breasts with salt, pepper, and garlic powder.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
4. Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown. Tip: Don’t move the chicken around too much to get a good sear.
5. While the chicken sears, cook the bacon in a separate pan until crispy, then crumble it.
6. Remove the skillet from the heat and top each chicken breast with crumbled bacon and blue cheese.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to ensure doneness without overcooking.
8. Let the chicken rest for 5 minutes before serving to keep it juicy. Tip: Resting allows the juices to redistribute.

Unbelievably juicy with a crispy bacon and creamy blue cheese topping, this chicken is perfect over a bed of greens or alongside roasted veggies for a complete meal.

Conclusion

Ready to elevate your dinner game? This roundup of 20 pan-seared chicken breast recipes offers something for every taste and occasion, ensuring your meals are anything but boring. We invite you to try these delicious dishes, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!

Bella Bacinos