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Several sliced chicken breasts are coated in white sauce in a skillet.
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5 from 1 vote

Pan Seared Chicken Breast Recipe

Tender and juicy, this easy Pan Seared Chicken Breast is swimming in a savory Garlic Parmesan Sauce that's creamy and addicting.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 4
Author: Kellie
Cost: $10

Equipment

  • 1 skillet

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • 1 tablespoon kosher Salt
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon 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 5 minutes until the chicken is warmed through.
  • Serve immediately with the sauce.

Notes

Pan Seared Chicken is best served soon after cooking. Leftovers can be stored in the refrigerator in an airtight container up to 3 days with the sauce. 
Before starting:
  • Make sure the chicken is room temperature before cooking. This will ensure it's cooked evenly all the way through.
  • Use a meat thermometer to determine when your chicken is sufficiently cooked.
  • Swap the lemon juice for orange juice for a bright citrus flavor.

Nutrition

Calories: 395kcal | Carbohydrates: 12g | Protein: 53g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 2174mg | Potassium: 1050mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 289IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 1mg