Pan-Seared Chicken is something I make almost every week. It’s a super-fast and easy way to make dinner.

It’s great for busy school nights, and the leftovers are yummy in salads, wraps, or even just to eat by themselves.

This recipe is special because it’s so simple. We won’t use a lot of fancy stuff or hard steps.

It’s just good, simple cooking that tastes amazing.

Recipe Overview

This dish is all about chicken with crispy skin and juicy, soft meat. It’s a favorite for a good reason!

We’ll use a simple pan-searing way to cook it. This gives it lots of flavor without a lot of work. The high heat makes the skin crispy, and the chicken stays super moist inside.

You can eat this with almost anything. Roasted veggies, a simple salad, mashed potatoes. So many choices!

It’s also a great thing to add to lunches you make ahead for the week.

It’s really a dish you can make for any time.

Ingredients for Pan-Seared Chicken

4 chicken breasts without bones, but with the skin on (about 6-8 ounces each)
1 big spoon of olive oil
1 small spoon of salt
1/2 small spoon of black pepper
1/2 small spoon of garlic powder
1/2 small spoon of paprika
1/4 small spoon of dried thyme

If you don’t have fresh thyme, dried thyme is okay to use.

I like to use chicken with the skin on because it gets so crispy. But you can use chicken without skin too. Just change the cooking time a little.

You can also use different spices if you want, like Italian spices, or even lemon pepper.

Step-by-Step Instructions

First, pat the chicken breasts dry with paper towels. This is really important to get the skin crispy. We want to get rid of as much water as we can.
In a small bowl, mix the salt, pepper, garlic powder, paprika, and thyme together.
Rub this spice mix all over the chicken. Make sure it’s spread evenly on both sides.
Heat the olive oil in a big pan over medium-high heat. It’s ready when the oil looks shiny.
Carefully put the chicken in the hot pan, skin-side down. Don’t put too many pieces in the pan at once. If your pan is small, cook the chicken in a few batches.
Sear the chicken for about 5-7 minutes, and don’t move it. This makes the skin golden brown and crispy.
Flip the chicken and cook for 5-7 more minutes. Or, cook until the inside temperature is 165°F (74°C). Use a meat thermometer to make sure it’s cooked all the way.
When the chicken is cooked, take it out of the pan. Let it rest for about 5 minutes before cutting and eating. This keeps the chicken juicy.

Variations & Tips

For more flavor, add a couple of crushed garlic cloves or some fresh herbs. Rosemary or parsley work, to the skillet a few minutes before it’s done cooking.
If you’re using chicken breasts without skin, you might need to cook them for less time.
To get it ready early, you can put the spices on the chicken and keep it in the fridge for up to 24 hours before cooking.
You can keep leftover cooked chicken in a sealed container in the fridge for up to 3-4 days.
Heat it up gently in a pan or microwave until it’s warm. Don’t cook it for too long, or it might get dry.
Serve with some roasted vegetables and a bit of lemon juice.

Key Details for Pan-Seared Chicken

Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes
Servings: 4
Things you’ll need: Large skillet, meat thermometer

FAQ

How do I know when the chicken is cooked all the way?

The best way is to use a meat thermometer. Put it in the thickest part of the chicken. It should read 165°F (74°C).

Can I use different spices?

Yes! You can try different spices and herbs. Cajun spices, Italian spices, or even just lemon pepper would all taste good.

What if I don’t have a meat thermometer?

You can also cut into the thickest part of the chicken. The juice should be clear, and the meat shouldn’t be pink anymore.

Can I use this to cook chicken thighs or drumsticks?

Yes, you can! Just cook them for a different amount of time. Bone-in pieces usually take longer to cook.

My chicken is sticking to the pan, what should I do?

Make sure your pan is hot enough before you put the chicken in. Also, don’t move the chicken around too much when it’s searing. It will come off the pan by itself when it’s brown.
Add a bit more oil if it’s looking too dry.

Can I make this in the oven?

Yes, you can sear the chicken on the stove and then put it in the oven at 375. Cook for 10-15 minutes, until the chicken is done.