Pan-Seared Chicken Breast
If you've got boneless skinless chicken breasts, salt and freshly ground black pepper, you're most of the way to this chicken: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pat the chicken breasts thoroughly dry, then cover with cling film and gently pound the thicker end so each breast is an even thickness for uniform cooking.
- Season both sides generously with salt and pepper and let the chicken sit at room temperature for about 15 minutes.
- Heat the olive oil in a heavy skillet over medium-high heat until shimmering, then lay the breasts in away from you and sear undisturbed for 5 to 6 minutes until a deep golden crust forms.
- Flip the breasts, add the butter, lightly crushed garlic cloves and thyme sprigs, and tilt the pan to spoon the foaming butter over the chicken.
- Continue cooking for a further 5 to 7 minutes, basting often, until the thickest part registers 74 C on an instant-read thermometer and the juices run clear.
- Transfer the chicken to a board, squeeze over the lemon, and rest loosely tented with foil for 5 minutes before slicing so the juices redistribute.
- Spoon the garlic-thyme pan butter over the sliced chicken to serve.
You'll use: Frying pan / skillet · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Pan-Seared Chicken Breast take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pan-Seared Chicken Breast is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Risottochick.JPG (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.