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This easy Pan Seared Chicken Breast recipe makes perfectly golden, juicy chicken smothered in a creamy garlic Parmesan sauce. Made in one skillet with simple ingredients, it’s an easy weeknight dinner that’s packed with flavor and ready in about 30 minutes. No dry, boring chicken breasts here!
Table of Contents
- Kellie’s Note Clucking Delicious
- Why You’ll Love My Pan Seared Chicken
- Ingredients For Pan Seared Chicken
- How to Make Pan Seared Chicken Breast
- Kellie’s Tips for Perfect Pan Seared Chicken
- Best Chicken Breasts for Pan Searing
- What Temperature to Cook Chicken Breast
- Pan Seared Chicken Breast Variations
- What to Serve With Pan Seared Chicken Breast
- How to Store and Reheat Pan Seared Chicken Breast
- More Easy Chicken Breast Recipes
- Pan Seared Chicken Breast Recipe
Kellie’s Note
Clucking Delicious
Chicken breasts are one of those things I always have on hand because they’re easy, versatile, and perfect for getting dinner on the table without much planning. But there’s nothing worse than cutting into a piece of chicken that’s dry, tough, and about as exciting as a cardboard box.
After years of making easy dinner recipes, I’ve learned that the trick to juicy pan seared chicken breast isn’t a complicated marinade or a mile-long ingredient list. It’s all about the right skillet, an even thickness, and knowing when to flip the chicken.
And because I can never leave well enough alone, I finish this pan seared chicken recipe with a creamy garlic Parmesan sauce that’s so good you’ll want to put it on everything. It takes a simple chicken dinner and makes it feel just a little more special without creating a sink full of dishes.
Serve it with mashed potatoes, rice, or a little pasta to catch every last drop of that sauce. Trust me, you won’t want any of it going to waste.
Why You’ll Love My Pan Seared Chicken
- Perfectly golden and juicy. A hot skillet gives the chicken a beautiful golden crust while keeping the inside tender and flavorful.
- One skillet dinner. The chicken and the creamy garlic Parmesan sauce are made in the same pan, which means less cleanup.
- Simple ingredients. Nothing fancy here! Just everyday ingredients you probably already have in your kitchen.
- Ready in about 30 minutes. An easy chicken dinner that works for busy weeknights but tastes special enough for company.
- That sauce! Creamy, garlicky, cheesy, and absolutely perfect for spooning over chicken, potatoes, or pasta.
Ingredients For Pan Seared Chicken
- Chicken – Boneless skinless Chicken breasts are readily available at your local grocery store and cook up quickly for a simple weeknight dinner. You can substitute with boneless chicken thighs, if you prefer.
- Seasoning – A simple seasoning of black pepper, kosher salt, garlic powder and little else make this dish flavorful and savory.
- Chicken Stock – The base of the sauce is made with homemade chicken stock. You can also use low sodium chicken broth, vegetable broth or vegetable stock.
- Cream – To make the sauce rich and creamy, I use half and half to keep the calories in check. Want to level up the decadence, substitute with heavy cream
- Cheese – Parmesan cheese adds extra texture and richness with a subtle salty bite.
For the full ingredient list and instructions, see the recipe card below.
How to Make Pan Seared Chicken Breast
Making juicy pan seared chicken breast is easier than you think! The secret is getting a good golden crust without overcooking the chicken.
- Prepare the chicken. Pat the chicken breasts dry with paper towels. If they’re thick or uneven, lightly pound them to a similar thickness so they cook evenly. Season both sides with salt, pepper, and garlic powder.
- Sear the chicken. Heat the olive oil and butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook undisturbed for approximately 5–7 minutes, depending on the thickness. Flip and continue cooking until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and keep warm.
- Make the garlic Parmesan sauce. Reduce the heat and melt the remaining butter in the same skillet. Add the garlic and cook until fragrant. Thicken the chicken stock with the cornstarch using your tested method, then stir in the lemon juice and half-and-half. Simmer gently until thickened. Add the Parmesan and remaining seasonings, stirring until the sauce is smooth and creamy.
- Finish and serve. Return the chicken to the skillet and spoon the creamy garlic Parmesan sauce over the top. Warm gently, if needed, and serve immediately with your favorite sides.
My favorite tip: Don’t try to flip the chicken the second it hits the pan. Give it time to develop a golden crust. Once it’s properly seared, it should release from the skillet much more easily.
Kellie’s Tips for Perfect Pan Seared Chicken
A few simple tricks make all the difference between juicy, golden chicken and the dry, rubbery stuff nobody wants for dinner.
- Even out the chicken. Chicken breasts are usually thicker on one end. Pound them to a similar thickness so one end doesn’t dry out before the other is cooked.
- Pat the chicken dry. Moisture is the enemy of a good sear. Drying the chicken before seasoning helps it brown instead of steam.
- Start with a hot skillet. Give your pan time to heat up before adding the chicken. The oil should shimmer, but it shouldn’t be smoking.
- Don’t overcrowd the pan. Leave a little room between the chicken breasts. If your skillet is too small, cook in batches.
- Let the chicken develop a crust. Resist the urge to move it around. Once the underside is golden brown, the chicken should release more easily from the skillet.
- Adjust the heat. If the chicken is getting too dark before the center is cooked, reduce the heat slightly.
- Use a meat thermometer. Chicken breasts are fully cooked when the thickest part reaches 165°F. It’s the easiest way to prevent overcooking.
- Keep the sauce at a gentle simmer. Once you add the half-and-half and Parmesan, avoid boiling the sauce aggressively. Gentle heat helps keep it smooth and creamy.
- Let the chicken rest before slicing. A few minutes of resting helps keep those delicious juices inside the chicken instead of all over your cutting board.
Best Chicken Breasts for Pan Searing
Boneless, skinless chicken breasts are my favorite for this recipe because they cook quickly and pair perfectly with the creamy garlic Parmesan sauce.
Look for chicken breasts that are similar in size, preferably around 6–8 ounces each. Larger chicken breasts can be sliced horizontally into thinner cutlets or gently pounded to an even thickness.
You want the chicken to be thick enough to stay juicy but not so thick that the outside burns before the center is cooked.
And if you’re using chicken straight from the freezer, thaw it completely in the refrigerator before cooking. Frozen chicken won’t sear evenly using this method.
What Temperature to Cook Chicken Breast
Always use an instant read thermometer. When the thermometer is inserted into the thickest part of the chicken breast and reads 165°F, the chicken is fully cooked and ready to eat.
Don’t eat it before it reaches that temperature! Eating raw or under cooked chicken is a huge health risk. With that being said, for taste purposes, you also don’t want to overcook it. If it goes well over 165°F, the chicken will likely be dried out and tough.
Pan Seared Chicken Breast Variations
Once you know how to pan sear chicken breast, it’s easy to change up the flavors with a few simple additions.
- Lemon Herb Chicken: Add a little extra lemon zest and fresh thyme or rosemary to the sauce for a bright, fresh flavor.
- Creamy Mushroom Chicken: Sauté sliced mushrooms in the skillet before making the garlic Parmesan sauce.
- Spinach Parmesan Chicken: Stir a handful of fresh baby spinach into the finished sauce and cook just until wilted.
- Spicy Garlic Parmesan Chicken: Add a pinch of crushed red pepper flakes for a little heat.
- Extra Cheesy Chicken: Sprinkle a little additional freshly grated Parmesan over the chicken just before serving.
What to Serve With Pan Seared Chicken Breast
This creamy garlic Parmesan chicken goes with just about anything, but I especially love serving it with something that can soak up all that delicious sauce.
- Jasmine Rice: Another easy side that’s perfect for soaking up every bit of sauce.
- Mashed Potatoes: Creamy mashed potatoes are perfect for catching every drop of garlic Parmesan sauce.
- Potatoes Romanoff: Rich, cheesy potatoes make this an extra cozy comfort-food dinner.
- Steamed Broccoli: A simple, fresh side that balances the creamy sauce.
- Easy Sautéed Zucchini: Light, flavorful, and quick enough to make while the chicken cooks.
- Hash Brown Casserole: A family favorite when you want something hearty and comforting.
- Buttered Egg Noodles: Toss the noodles with a little extra sauce for a quick, satisfying meal.
How to Store and Reheat Pan Seared Chicken Breast
This chicken is best served fresh from the skillet, but leftovers make a great easy lunch or dinner the next day.
- Refrigerator: Store leftover chicken and garlic Parmesan sauce in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the chicken and sauce in a covered skillet over low heat until heated through to 165°F. Add a splash of chicken broth or half-and-half if the sauce has thickened too much. Avoid boiling, which can cause the sauce to separate.
- Freezing: For the best results, freeze the cooked chicken separately from the sauce in a freezer-safe container for up to 3 months. Cream sauces can separate after freezing and thawing, so I prefer making the Parmesan sauce fresh.
- Make Ahead: You can season the chicken in advance and keep it covered in the refrigerator until you’re ready to cook. The sauce is best made just before serving.
My favorite way to use leftovers: Slice the chicken and serve it over buttered noodles or rice with a little extra sauce. It’s almost as good as the first night!
More Easy Chicken Breast Recipes
If you’re always looking for new ways to make chicken for dinner, here are a few more family favorites to add to your weekly menu.
- Best Oven Baked Chicken Breast: A simple, dependable way to make juicy chicken in the oven.
- Marry Me Chicken: Creamy, savory, and perfect for a dinner that feels a little fancy.
- Chicken Piccata: Tender chicken in a bright lemony sauce.
- Cheesy Spinach Stuffed Chicken Breast: An easy way to dress up ordinary chicken breasts.
- Chicken Paprikash: A cozy, comforting chicken dinner with a rich, flavorful sauce.
- BBQ Chicken Breasts: Perfect when you’re craving something smoky, sweet, and savory.
- How to Make Rotisserie Chicken: Easy to roast rotisserie style chicken is my favorite for lazy Sundays.
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Pan Seared Chicken Breast Recipe
Equipment
- 1 skillet
- measuring spoons
- measuring cup
Ingredients
- 4 Boneless, skinless chicken breasts
- 1 teaspoon kosher Salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce:
- 1 tablespoon butter
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
- 1 1/2 cups chicken stock
- 1 tablespoon lemon juice
- 1 cup half and half
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and Pepper, to taste
- Parsley, chopped, for garnish (Optional)
Instructions
- Pat the chicken dry with a paper towel and arrange on a plate. Season both sides of the chicken evenly with salt, pepper and garlic powder.
- Heat the oil and butter in a large skillet over medium high heat.
- Place the chicken in the skillet and cook until golden brown, approximately 5-7 minutes.
- Flip the chicken over and sear on the opposite side. Continue to cook until the chicken is golden and registers 165˚F on an instant read thermometer.
- Transfer the chicken to a platter and keep warm.
- Turn the heat to medium low and add the butter to the pan.
- Once melted, stir in the garlic and cook for 30 seconds.
- Sprinkle the cornstarch in the pan and cook for an additional 30 seconds.
- Turn the heat to low and whisk in the chicken stock continuing to whisk until slightly thickened.
- Stir in the lemon and the half and half.
- Continue to simmer for 3-4 minutes until the sauce begins to thicken.
- Stir in the cheese and garlic powder. Continue to stir until the sauce is smooth.
- Season with salt and pepper.
- Return the chicken to the pan and cook on low for 2 minutes until the chicken is warmed through and coated in the sauce.
- Serve immediately with the sauce.
Notes
- Choose chicken breasts that are similar in size and pound thick pieces to an even thickness for more consistent cooking.
- Pat the chicken dry before seasoning to help develop a golden crust.
- Don’t overcrowd the skillet. Cook in batches if necessary.
- Let the chicken sear undisturbed until it releases easily from the pan.
- Chicken is fully cooked when the thickest part reaches 165°F.
- Use freshly grated Parmesan and gentle heat to keep the sauce creamy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of chicken broth or half-and-half until the chicken reaches 165°F.
- For best freezing results, freeze the cooked chicken separately and prepare the sauce fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious. I only had two chicken breasts, so before I made the chicken, I made a mirapoix plus mushrooms, rosemary salt, and fresh thyme, and added that back into the sauce along with the chicken. My husband loved it and it was an easy dish. Thank you.
I’m so happy you liked it. Thanks for sharing your additions, the mushrooms are a great idea!