Pan-Seared Chicken Breasts
To try
Servings: 4 · $3/serving · Active: 10 min · Total: 20 min ·
candidateto-tryeasyhigh-proteinweeknight-dinner
Pan-Seared Chicken Breasts
Notes
- Imported from structured recipe metadata on 2026-09-03T09:02:22-04:00.
- Image saved locally at
/images/pan-seared-chicken-breasts.jpg. - Added as a to-try candidate from the validated Gimme Some Oven source list: simple 20-minute chicken technique for easy bowls, salads, or vegetable sides.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 4 | boneless skinless chicken breasts, about 6 to 8 ounces each | Meat & Seafood | no | |
| 1 | teaspoon | fine sea salt ((only needed if you are not brining)) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/2 | teaspoon | freshly ground black pepper | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 2 | tablespoons | avocado oil or other neutral high-heat oil | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 4 | cups | water (divided) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 21/2 | tablespoons | fine sea salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
Instructions
- Pound the chicken. Place the chicken breasts between two sheets of parchment paper or plastic wrap. Gently pound the thicker portions until each breast is an even ½- to ¾-inch thickness.
- Brine the chicken, optional. Check the package to make sure the chicken has not already been brined or enhanced with a sodium solution. Stir the fine sea salt into 2 cups lukewarm water until dissolved, then stir in the remaining 2 cups cold water. Add the chicken and let it brine for 15 to 30 minutes. Remove the chicken from the brine and pat it very dry with paper towels.
- Season the chicken. Season the chicken evenly on both sides with the black pepper. If you skipped the brine, also season it with the 1 teaspoon fine sea salt. If you brined the chicken, do not add any more salt.
- Sear the first side. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts in a single layer. Cook without moving them for 3 to 5 minutes, until deeply golden underneath and opaque about halfway up the sides.
- Flip and finish cooking. Flip the chicken breasts and reduce the heat to medium. Continue cooking uncovered for 3 to 5 minutes, or until the chicken is cooked through and registers 155-160°F in the thickest portion. (The chicken will continue cooking after being removed from the heat to reach the safe 165°F temperature for eating.) Reduce the heat to medium-low if the chicken begins browning too quickly.
- Rest the chicken. Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing.
- Deglaze the pan, optional. While the pan is still very hot, carefully pour ¼ cup water or chicken broth into the skillet. Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan. Simmer for 1 to 2 minutes, until slightly reduced, then pour the pan drippings over the chicken.
- Serve. Slice the chicken against the grain and serve warm.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.