Pan Seared Chicken Breast (Stove Top)

Follow these easy tips and tricks to make juicy and flavorful pan seared chicken breasts on the stove. It's so easy and comes together in no time.

📝 Ingredients

• 2 medium chicken breasts (boneless, skinless)
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• Spices to taste (Italian seasoning, garlic powder, paprika, etc)

👨‍🍳 Instructions

1. 1Pat dry the chicken breasts. Cover with plastic wrap, and using a meat mallet or tenderizer, pound to even thickness to about ¾ inch thick.
2. 2Season chicken with a few drizzles of oil oil, Kosher salt and pepper on both sides. For each chicken breast, I use ½ teaspoon Kosher salt and about ¼ teaspoon freshly ground black pepper. If desired, season with other spices too, such as garlic powder, Italian seasoning, paprika, etc. See notes below for more seasoning ideas.
3. 3Optional: Let the seasoned chicken sit for 15 minutes before cooking. This will make the chicken even more flavorful.
4. 4Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once the pan is hot, cook the chicken breasts, about 5 to 7 minutes per side, or until internal temp reaches 165 degrees. Tip: Let them cook undisturbed on each side so you get a nicer golden brown crust.
5. 5Remove from the pan and let it rest for 5 to 10 minutes before serving. This will ensure the juices redistribute, making it even juicier. If desired, cover with foil to keep it warm. Enjoy!