18 Flavorful Pan Seared Chicken Breast Recipes Perfect for Dinner

Weeknight dinners just got a whole lot tastier! If you’re tired of bland chicken breasts, we’ve got 18 sizzling pan-seared recipes that are anything but boring. From zesty citrus glazes to creamy herb sauces, these quick and easy dishes are packed with flavor—perfect for busy cooks craving a delicious meal. Ready to upgrade your dinner game? Let’s dive in!

Herb-Crusted Pan Seared Chicken Breast

This juicy, golden-brown chicken breast gets a flavor boost from a crispy herb crust—perfect for a quick weeknight dinner that feels fancy.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided

Instructions

1. Pat chicken breasts dry and set aside. In a shallow bowl, mix panko, Parmesan, thyme, rosemary, garlic powder, salt, and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Press each chicken breast firmly into the herb mixture, coating both sides.
3. Add chicken to the skillet and cook for 5–6 minutes per side, until the crust is golden and the internal temperature reaches 165°F. Drizzle remaining 1 tbsp oil around the edges of the pan halfway through cooking to keep the crust crisp.
4. Let rest for 5 minutes before slicing. The Parmesan-herb crust stays extra crunchy while sealing in the chicken’s juices.

Tip: For even browning, avoid moving the chicken for the first few minutes of cooking—let that crust set!

Garlic Butter Pan Seared Chicken Breast

Juicy, golden-brown chicken breast smothered in a rich garlic butter sauce—this dish is weeknight magic in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp paprika
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• ½ tsp lemon juice

Instructions:

1. Pat chicken dry and season evenly with 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp paprika.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to low. Melt 3 tbsp butter in the same skillet. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant (don’t let it brown!).
4. Remove skillet from heat. Stir in 1 tbsp parsley and ½ tsp lemon juice. Spoon garlic butter sauce over chicken.

The trick? Letting the garlic infuse the butter off the heat keeps it sweet and mellow—no bitter bites here.

Tip: For extra flavor, rub the chicken with the seasonings 30 minutes ahead of cooking.

Lemon Pepper Pan Seared Chicken Breast

This zesty, peppery chicken breast comes together in under 30 minutes, delivering juicy meat with a golden crust—perfect for weeknights when you crave big flavor fast.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 ½ tsp lemon pepper seasoning
• ½ tsp salt
• ¼ tsp garlic powder
• 1 tbsp fresh lemon juice
• 1 tsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Pat chicken breasts dry with paper towels. Rub evenly with 1 ½ tsp lemon pepper seasoning, ½ tsp salt, and ¼ tsp garlic powder.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat until butter melts and foams.
3. Add chicken and cook undisturbed for 5–6 minutes per side, until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet, drizzle with 1 tbsp fresh lemon juice, and let rest 5 minutes. Garnish with parsley if using.

The lemon pepper crust locks in moisture while the quick pan sear gives it a restaurant-worthy crispness—no brining required!

Tip: For extra tang, zest half a lemon over the cooked chicken before serving.

Balsamic Glazed Pan Seared Chicken Breast

This juicy, tangy-sweet chicken comes together in under 30 minutes—perfect for busy weeknights when you want big flavor without the fuss.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, minced
• 1/2 tsp dried thyme
• 1 tbsp butter

Instructions:

1. Pat chicken dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add chicken and cook 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add 1/4 cup balsamic vinegar, 1 tbsp honey, 1 minced garlic clove, and 1/2 tsp thyme to the skillet. Simmer 2–3 minutes until slightly thickened, stirring constantly.
4. Remove from heat and swirl in 1 tbsp butter until glossy. Spoon glaze over chicken and serve immediately.

The glaze’s sticky caramelized edges cling to every bite, balancing the vinegar’s sharpness with honey’s warmth. Tip: For extra depth, add a splash of chicken broth to the glaze while simmering.

Honey Mustard Pan Seared Chicken Breast

This juicy chicken breast gets a sweet and tangy upgrade with a sticky honey mustard glaze—perfect for weeknights when you want big flavor with minimal effort.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced

Instructions:

1. Pat chicken breasts dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
3. Reduce heat to medium-low. In the same skillet, whisk together 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1 minced garlic clove. Simmer for 1 minute until slightly thickened.
4. Return chicken to the skillet, turning to coat in the glaze. Cook for 1 more minute to caramelize.

The glaze forms a glossy, finger-licking crust that balances the savory sear of the chicken—no boring breasts here!

Tip: For extra flavor, let the chicken marinate in the honey mustard mixture for 30 minutes before cooking.

Spicy Cajun Pan Seared Chicken Breast

This juicy, flavor-packed chicken breast gets a fiery Cajun kick and a perfect golden crust—ready in under 30 minutes!

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 ½ tsp Cajun seasoning
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat chicken breasts dry with paper towels. In a small bowl, mix 1 ½ tsp Cajun seasoning, ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp salt, and ¼ tsp black pepper. Rub evenly over both sides of the chicken.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add chicken and cook undisturbed for 5–6 minutes until deeply golden.
3. Flip chicken, reduce heat to medium, and cook for another 6–7 minutes or until internal temperature reaches 165°F. Drizzle with 1 tbsp lemon juice in the last minute of cooking.
4. Transfer to a plate, let rest 3 minutes, then sprinkle with 2 tbsp chopped parsley.

The magic here? A double-hit of butter and oil ensures a crisp crust without burning the spices, while lemon brightens the heat.

Tip: For extra kick, add a pinch of cayenne to the spice mix!

Rosemary and Thyme Pan Seared Chicken Breast

This rosemary and thyme pan-seared chicken breast is juicy, flavorful, and comes together in under 30 minutes—perfect for a fuss-free weeknight dinner.

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 2 garlic cloves, minced
• ¼ cup low-sodium chicken broth

1. Pat chicken dry with paper towels. Season evenly with 1 tsp salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook undisturbed for 5–6 minutes until golden brown.
3. Flip chicken, reduce heat to medium, and add 1 tbsp butter, 1 tsp rosemary, 1 tsp thyme, and 2 minced garlic cloves. Spoon melted butter over chicken for 1 minute.
4. Pour in ¼ cup chicken broth, scraping up any browned bits. Simmer for 3–4 minutes until chicken reaches 165°F internally.
5. Rest chicken for 5 minutes before slicing. Drizzle with pan sauce.

The herby butter baste locks in moisture while adding a fragrant, restaurant-worthy finish. Tip: For extra crispiness, press chicken lightly with a spatula during the first sear.

Pan Seared Chicken Breast with Mushroom Sauce

Juicy, golden chicken smothered in a rich, savory mushroom sauce—this dish feels fancy but comes together in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp salt (divided)
• 1/4 tsp black pepper

Instructions:

1. Pat chicken dry and season with 1/4 tsp salt and black pepper. Heat olive oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
2. In the same skillet, melt butter over medium heat. Add mushrooms and cook 5 minutes, stirring occasionally, until softened. Stir in garlic and thyme, cooking 30 seconds until fragrant.
3. Pour in chicken broth, scraping up browned bits. Simmer 2 minutes, then stir in heavy cream and remaining 1/4 tsp salt. Cook 3–4 minutes until slightly thickened.
4. Return chicken to the skillet, spooning sauce over it. Warm through for 1 minute.

The creamy mushroom sauce clings perfectly to the seared chicken, balancing richness with earthy depth. Tip: For extra flavor, splash in 1 tbsp dry white wine with the broth!

Pan Seared Chicken Breast with Creamy Dijon Sauce

This juicy, golden-brown chicken gets a luxe upgrade with a tangy, velvety mustard sauce—ready in under 30 minutes for a weeknight win.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/4 tsp dried)

Instructions:

1. Pat chicken dry and season all over with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes per side until deeply golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Melt 1 tbsp butter in the same skillet, then sauté 2 minced garlic cloves for 30 seconds until fragrant.
4. Pour in 1/2 cup chicken broth, scraping up browned bits. Simmer 2 minutes until reduced by half, then whisk in 1/2 cup heavy cream, 2 tbsp Dijon mustard, and 1 tsp thyme. Cook 3–4 minutes until slightly thickened.
5. Return chicken to the skillet, spooning sauce over it. Warm through for 1 minute.

The sauce’s sharp mustard kick balances the rich cream perfectly—no fancy reductions required! Serve over mashed potatoes to soak up every drop.

Tip: For extra flavor, rub chicken with a pinch of smoked paprika before searing.

Pan Seared Chicken Breast with Lemon Caper Sauce

This restaurant-worthy dish comes together in under 30 minutes, with a bright, briny sauce that’ll make you swipe every last drop with crusty bread.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 1 tbsp chopped fresh parsley

Instructions

1. Pat chicken dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Melt 2 tbsp butter with remaining 1 tbsp olive oil. Add 2 minced garlic cloves; cook 30 seconds until fragrant.
4. Pour in 1/4 cup chicken broth and 2 tbsp lemon juice, scraping up browned bits. Simmer 2 minutes until slightly reduced. Stir in 2 tbsp capers.
5. Return chicken to skillet, spooning sauce over it. Sprinkle with 1 tbsp parsley and serve immediately.

The magic here? The pan sauce’s tangy punch balances the rich chicken perfectly—no fancy techniques required.

Tip: For extra silkiness, swirl in another tbsp of butter off-heat at the end.

Pan Seared Chicken Breast with Garlic Parmesan Cream

This juicy, golden-brown chicken gets a luxe upgrade with a velvety garlic-Parmesan cream sauce—ready in under 30 minutes for a weeknight win.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat chicken dry and season with ½ tsp salt and ¼ tsp black pepper.
2. Heat olive oil in a large skillet over medium-high. Sear chicken for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, scraping up browned bits.
4. Whisk in Parmesan, Italian seasoning, remaining ½ tsp salt, and ¼ tsp pepper. Simmer 3–4 minutes until slightly thickened.
5. Return chicken to skillet, spooning sauce over it. Garnish with parsley.

The sauce’s rich, nutty depth balances the crispy-edged chicken perfectly—no fancy techniques required.

Tip: For extra flavor, sear chicken in a mix of olive oil and butter (1 tbsp each).

Pan Seared Chicken Breast with Sun-Dried Tomato Pesto

Juicy, golden chicken gets a flavor boost from a vibrant sun-dried tomato pesto—this dish is weeknight-easy but tastes like a restaurant favorite.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/3 cup sun-dried tomatoes (packed in oil, drained)
• 2 tbsp grated Parmesan cheese
• 1 tbsp pine nuts
• 1 small garlic clove
• 2 tbsp fresh basil leaves
• 2 tbsp olive oil (for pesto)

Instructions

1. Prep the chicken: Pat chicken dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Sear: Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until golden and internal temp reaches 165°F. Rest 5 minutes.
3. Make pesto: While chicken rests, blend sun-dried tomatoes, Parmesan, pine nuts, garlic, basil, and 2 tbsp olive oil in a food processor until smooth.
4. Serve: Slice chicken and drizzle with pesto.

The pesto’s tangy-sweet depth balances the simple seared chicken perfectly—no boring dinners here!

Tip: For extra flavor, spoon a little oil from the sun-dried tomato jar into the pesto.

Pan Seared Chicken Breast with Avocado Salsa

Juicy, golden chicken meets creamy avocado salsa for a quick weeknight dinner that feels fresh and flavorful.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 ripe avocado, diced
• ¼ cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 small jalapeño, seeded and minced (optional)

Instructions:

1. Season the chicken: Pat chicken dry, then rub with ½ tsp salt, ½ tsp black pepper, and 1 tsp smoked paprika.
2. Sear the chicken: Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 6–7 minutes per side until golden and internal temp reaches 165°F. Rest for 5 minutes.
3. Make the salsa: While chicken rests, gently mix avocado, red onion, cilantro, lime juice, jalapeño (if using), and remaining ½ tsp salt in a bowl.
4. Serve: Slice chicken and top with salsa.

The smoky paprika on the chicken plays perfectly with the bright, creamy salsa—no heavy sauces needed!

Tip: For extra-crispy skin, press the chicken lightly with a spatula during the first 2 minutes of cooking.

Pan Seared Chicken Breast with Chimichurri Sauce

Juicy, golden-brown chicken gets a vibrant upgrade with a zesty chimichurri sauce—it’s a weeknight hero that feels fancy without the fuss.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup olive oil
• ½ tsp red pepper flakes

Instructions:

1. Pat chicken dry and season with ½ tsp salt and ½ tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Add chicken and cook 6–7 minutes per side until golden and internal temp reaches 165°F. Rest 5 minutes.
2. While chicken cooks, make chimichurri: In a bowl, combine parsley, oregano, garlic, red wine vinegar, ½ cup olive oil, ½ tsp salt, and red pepper flakes. Stir well.
3. Slice chicken and drizzle generously with chimichurri. Serve extra sauce on the side.

The herby, garlicky chimichurri cuts through the richness of the chicken, making every bite bright and balanced.

Tip: For a smoother sauce, pulse all chimichurri ingredients in a food processor—just don’t over-blend!

Pan Seared Chicken Breast with Caramelized Onions

Juicy, golden chicken meets sweet, buttery onions in this simple yet elegant weeknight dish—perfect for impressing without the fuss.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 1 tsp brown sugar
• 1 tbsp balsamic vinegar
• 2 sprigs fresh thyme (or ½ tsp dried)

Instructions

1. Prep the chicken: Pat chicken dry, then season all over with ½ tsp salt and ¼ tsp pepper.
2. Sear the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Caramelize the onions: In the same skillet, melt butter with remaining 1 tbsp olive oil over medium-low. Add onions, remaining ½ tsp salt, ¼ tsp pepper, and brown sugar. Cook 15 minutes, stirring occasionally, until deeply golden. Stir in balsamic vinegar and thyme; cook 1 more minute.
4. Serve: Spoon onions over chicken and drizzle with any pan juices.

The magic here? The balsamic-kissed onions add a tangy-sweet depth that makes basic chicken taste restaurant-worthy.

Tip: For extra flavor, deglaze the skillet with ¼ cup chicken broth after searing the chicken, then reduce by half before adding the onions.

Pan Seared Chicken Breast with Roasted Garlic Aioli

Juicy, golden-brown chicken gets a creamy, garlicky upgrade with this easy aioli—perfect for turning a simple weeknight dinner into something special.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup mayonnaise
• 4 cloves roasted garlic, mashed
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika

Instructions

1. Pat chicken breasts dry and season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add chicken and cook for 5–6 minutes per side, until golden and internal temp reaches 165°F. Rest for 5 minutes.
3. While chicken rests, whisk together 1/2 cup mayonnaise, mashed roasted garlic, 1 tbsp lemon juice, and 1/4 tsp smoked paprika in a small bowl.
4. Slice chicken and serve with a generous drizzle of aioli.

The roasted garlic adds deep, caramelized flavor to the aioli, balancing the bright lemon and smoky paprika—no bland chicken here!

Tip: For extra-crispy skin, press the chicken gently with a spatula during the first 2 minutes of cooking.

Pan Seared Chicken Breast with Zesty Lime Marinade

This juicy, citrus-kissed chicken is a weeknight hero—bright, flavorful, and ready in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 3 tbsp olive oil, divided
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp lime zest
• 2 cloves garlic, minced
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions

1. In a bowl, whisk together 2 tbsp olive oil, lime juice, lime zest, garlic, honey, cumin, salt, and black pepper. Add chicken breasts, turning to coat. Marinate at room temperature for 15 minutes (or up to 1 hour in the fridge).
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from marinade (shake off excess) and cook for 6–7 minutes per side, until golden and internal temperature reaches 165°F.
3. Transfer chicken to a plate, let rest 5 minutes, then slice. Garnish with cilantro if using.

The lime’s tangy punch and cumin’s warmth make this dish taste like sunshine on a plate—perfect for shaking up your usual chicken routine.

Tip: For extra flavor, spoon a little reserved marinade over the sliced chicken before serving (just avoid raw marinade that touched the raw chicken).

Pan Seared Chicken Breast with Crispy Sage Butter

This pan-seared chicken breast gets a gourmet upgrade with crispy sage butter—a simple trick that adds restaurant-worthy flavor in minutes.

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 8 fresh sage leaves
• 1 tbsp lemon juice

1. Pat chicken dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Once butter melts, add chicken and cook 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 tbsp butter and sage leaves to the skillet. Cook 1–2 minutes, swirling pan, until butter turns nutty brown and sage crisps.
4. Remove from heat, stir in 1 tbsp lemon juice, then pour sauce over chicken.

The browned butter and crispy sage cling to every bite, turning basic chicken into something seriously special.

Tip: For extra flavor, rub chicken with a minced garlic clove before seasoning.

Conclusion

With 18 delicious pan-seared chicken breast recipes, you’ll never run out of dinner ideas! Whether you’re craving bold flavors or simple classics, there’s something here for everyone. Give these recipes a try, then let us know which one was your favorite in the comments. Loved this roundup? Share it with fellow foodies on Pinterest—happy cooking!