Recipe

Weeknight Chicken Breast (Pan-Seared)

Juicy chicken breast with crisp edges and a simple garlic herb pan sauce. Classic, authentic flavors, zero fuss, and on the table fast.

By Matt Campbell

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4.8

A cast iron skillet on a stovetop with two golden brown pan-seared chicken breasts in a glossy garlic herb pan sauce with lemon slices and parsley

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Chicken breast gets a bad rap because it is so easy to overcook. But when you treat it like a classic, traditional skillet dinner, it turns into the weeknight MVP: golden crust, juicy center, and a pan sauce that tastes like you tried harder than you actually did.

This is my go-to “authentic” approach, meaning no complicated marinades or specialty ingredients. Just a proper sear, a quick rest, and a simple garlic herb pan sauce built from the browned bits. It is cozy, it is bright, and it makes rice, potatoes, or a hunk of bread feel extremely necessary.

A close-up photo of a sliced chicken breast showing a juicy interior with peppery seasoning and a sheen of pan sauce

Why It Works

Traditional technique, real results: Searing in a hot skillet builds a savory crust and keeps the inside tender.
Pan sauce does the heavy lifting: A splash of broth and lemon lifts up the browned bits for instant, restaurant-style flavor.
Weeknight-friendly timing: Thin the chicken slightly, cook it evenly, and you are eating in about 25 minutes.
Accessible ingredients: Pantry staples plus garlic and lemon. If you have butter and dried herbs, you are in business.

Expectation check: You are not going to get a thick, sticky glaze here. This is a classic light pan sauce that coats the chicken and tastes bright, buttery, and savory.

Pairs Well With

Storage Tips

Refrigerate: Store chicken and sauce together in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm gently in a covered skillet over low heat with a splash of broth or water until just heated through. This keeps the chicken from drying out.

Microwave method: Slice first, add a spoonful of sauce, cover, and microwave in short bursts so it stays tender.

Freeze: You can freeze it for up to 2 months, but chicken breast is most juicy fresh. If freezing, cool completely, then freeze with sauce to protect the meat.

Leftover upgrade: Slice and pile onto toasted bread with extra sauce, or toss into pasta with a little extra broth and Parmesan.

Common Questions

How do I keep chicken breast from drying out?

Two things: even thickness and a thermometer. Pound the thick end so the breast is more uniform, then pull it from the pan at 160°F at the thickest part and rest for 5 minutes. It will coast up to the safe 165°F as it rests. Resting is not optional if you want juicy.

Should I use boneless skinless chicken thighs instead?

You can. Thighs are more forgiving and stay juicy longer. 165°F is safe, but thighs are usually more tender and less rubbery when cooked a bit higher, around 175°F to 185°F. Cook time will be a little longer.

Why is my chicken sticking to the pan?

The pan was not hot enough or you flipped too early. Once the crust forms, it naturally releases. Give it another minute and try again.

Can I make this dairy-free?

Yes. Swap the butter for more olive oil at the end. You will still get a flavorful, glossy sauce, just a little less rich.

Can I skip the flour?

Yes. A light dusting helps browning and slightly thickens the sauce, but the recipe works without it. If you skip it, reduce the sauce a touch longer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel)
Tongs
Instant-read thermometer
Cutting board and knife
Meat mallet or rolling pin (optional but helpful)

I used to chase “perfect chicken breast” with big marinades and complicated timing, then still end up with something that tasted like polite sadness. The fix was learning the practical stuff: flatten it a bit, season like you mean it, get the pan hot, and make a quick sauce from what the skillet gives you for free.

This is the kind of dinner that makes me feel like I have my life together even if the sink is full and I am one missed text away from chaos. Crisp edges, bright sauce, and a reminder that weeknight cooking can be both low-drama and seriously good.