Description
This Juicy Chicken Breast recipe puts an end to dry, rubbery poultry forever. Ready in just 30 minutes, this method uses a simple seasoning rub and a specific pan-searing technique to create a golden crust on the outside and an incredibly succulent, tender interior. Naturally gluten-free and low-carb, it is the ultimate protein staple for salads, meal prep, or a quick weeknight dinner.
Ingredients
2 large boneless, skinless chicken breasts (approx. 1 lb total)
1 tablespoon olive oil (plus 1 teaspoon for the pan)
1 teaspoon smoked paprika
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon unsalted butter (optional, for basting)
Instructions
1. Prepare the Chicken (Crucial Step): Place the chicken breasts on a cutting board and cover with plastic wrap. Use a meat mallet or rolling pin to pound the thickest parts until the breast is an even thickness (about ¾-inch thick). This ensures they cook evenly without drying out.
2. Season: In a small bowl, mix the paprika, oregano, garlic powder, onion powder, salt, and pepper. Drizzle the chicken with 1 tablespoon of olive oil and rub the spice mixture generously over both sides.
3. Heat the Pan: Heat the remaining teaspoon of olive oil (and butter if using) in a large skillet (cast iron is best) over medium-high heat. Wait until the pan is hot and shimmering.
4. Sear: Place the chicken in the hot pan. Cook undisturbed for 5–6 minutes. You want a nice golden-brown crust to form. If you try to flip it and it sticks, it’s not ready—give it another minute.
5. Flip and Finish: Flip the chicken breasts. Reduce the heat to medium. Cook for another 5–7 minutes, or until the internal temperature reaches 165°F (74°C).
6. Rest (Don’t Skip!): Remove the chicken from the pan and place it on a clean plate or cutting board. Loosely tent with foil and let it rest for at least 5–8 minutes. This allows the juices to redistribute throughout the meat.
7. Serve: Slice against the grain and serve immediately.
Notes
Pounding: Do not skip pounding the chicken! If the breast is thick at one end and thin at the other, the thin end will dry out before the thick end cooks.
Room Temperature: Take the chicken out of the fridge 15 minutes before cooking. Cooking cold meat in a hot pan can cause it to seize and become tough.
Checking Doneness: Use an instant-read thermometer. Pull the chicken off the heat at 160°F—the temperature will rise to the safe 165°F while resting.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Perfect for cold chicken salad the next day.
- Prep Time: 10
- Cook Time: 12
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 0
- Sodium: 620
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 1
- Protein: 42
- Cholesterol: 85