Pan Seared Chicken Breast

Ingredients

• 2 largechicken breasts, scored in a crosshatch pattern
• 2 large clovesgarlic, minced or diced
• 1 handfulspring onion, bottom ends
• ½green pepper, cut into cubes
• 1red chilli, cut into small pieces (optional)
• 30 ml (2 tbsp)Cajun seasoning
• 30 ml (2 tbsp)chicken seasoning
• 15 ml (1 tbsp)dried parsley
• 240 ml (1 cup)chicken broth
• 15 ml (1 tbsp)cornflour
• As neededoil, for the pan
• As neededbutter

Instructions

1. 1

   Season the chicken

   Massage the chicken with the marinade ingredients.

2. 2

   Heat the pan

   Warm oil in a frying pan over a medium heat.

3. 3

   Sear the chicken

   Cook the chicken for 8 minutes on each side.

4. 4

   Add the butter

   Add butter to the pan.

5. 5

   Remove the chicken

   Lift the chicken out of the pan.

6. 6

   Cook the vegetables

   In the same pan, add the garlic, spring onion, green pepper and chilli, then sauté.

7. 7

   Make the sauce

   Add the remaining ingredients, preferably in the same order.

8. 8

   Baste the chicken

   When the sauce has thickened, baste the chicken in it for 5–6 minutes before turning off the heat.

9. 9

   Serve the chicken

   Enjoy.

What is pan-seared chicken breast?

Pan-seared chicken breast is a simple stovetop main: seasoned chicken is browned in a hot pan and served with a sauce made in the same pan. This version uses Cajun and chicken seasonings, then adds garlic, spring onion, pepper and broth.

The method is a home-style approach rather than a specific regional classic. Scoring the breasts helps the seasoning sit on the surface, while finishing them in the sauce brings the flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 34g protein, 7g carbs, 12g fat.

Chicken provides most of the protein, while the broth and seasonings contribute much of the sodium. The small amount of pepper and spring onion adds little carbohydrate; oil and butter account for much of the added fat. Pair a portion with vegetables and a moderate serving of rice or potatoes for a more balanced plate.

Seasoning and aromatics

Cajun seasoning: this supplies the recipe's spiced base, so check its salt level before adding any extra seasoning.

Garlic and spring onion: these are sautéed after the chicken comes out, letting them soften in the pan before the broth is added.

Chilli: include it for heat or leave it out; the recipe marks it as optional.

Searing the chicken

Even thickness: scoring gives the surface more cuts for seasoning, but chicken breasts can still vary in thickness. Keep the pieces arranged so they have contact with the pan.

Medium heat: the recipe calls for 8 minutes per side. Use the time as a guide and check that the thickest part is cooked through; a food thermometer should read 74°C.

Getting a smooth sauce

Cornflour: mix it thoroughly into the liquid ingredients before adding, so it is less likely to form lumps.

Thickening: let the sauce cook until it coats a spoon, then baste the chicken in it for the final 5–6 minutes as directed.

Serving ideas

Rice, potatoes or crusty bread can catch the sauce and make the chicken into a more substantial meal.

For a fresher plate, serve it with steamed greens or a simple salad. Keep chilli on the side if diners prefer different heat levels.

Recipe notes & tips

• Pat the chicken dry before seasoning if its surface is wet, to help it brown.
• Let the pan heat before adding the chicken so it starts searing rather than steaming.
• Avoid moving the chicken around while it sears; turn it after the first side has browned.
• Stir the cornflour into the broth until smooth before adding it to the pan.
• Check the thickest part of each breast for doneness, as sizes can vary.

Variations

• Milder sauce: leave out the red chilli for a gentler finish.
• More vegetables: add extra green pepper alongside the listed amount.
• Herby finish: scatter a little extra dried parsley over the chicken at serving.
• Sauce for sides: add a splash of broth if you prefer a looser sauce.
• Serve with greens: add steamed green vegetables on the side for freshness.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of sear; cook in batches if the pan is small.
• Using high heat: the outside can darken before the centre cooks; keep to medium heat.
• Lumpy sauce: cornflour can clump if added dry; stir it into the broth first.
• Guessing doneness by time alone: thick breasts may need longer; check the centre reaches 74°C.
• Skipping the pan fond: sauté the aromatics in the same pan to pick up the browned flavour.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan with a splash of broth until piping hot throughout.

Frequently asked questions