Pan searing chicken breast is one of the quickest and easiest ways to cook this lean protein. With just a skillet a bit of oil, and a few minutes you can have a delicious pan seared chicken breast ready for any meal. But to get the best results – crispy browned exterior and juicy tender interior – it’s important to know the right technique and timing.
In this detailed article, we’ll cover everything you need to know to master pan searing chicken breasts, including:
- What pan searing does to chicken
- How long it takes to pan sear boneless, skinless chicken breasts
- Factors that affect cook time
- How to tell when chicken is done pan searing
- Tips for preventing dry, overcooked chicken
- Best practices for seasoning and flavor
- Recommended cookware for searing chicken breasts
So let’s get cooking and talk about how long it really takes to pan sear chicken breasts to juicy, golden brown perfection!
What Does Pan Searing Do to Chicken?
Pan searing refers to cooking chicken (or other meats) in a skillet over relatively high heat until a browned crust forms on the exterior of the meat.
Searing chicken breasts accomplishes a few important things:
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It caramelizes the natural sugars on the outside of the meat, forming a lovely golden brown sear that adds tons of flavor.
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It kickstarts the Maillard reaction between amino acids and sugars, which enhances the flavor and aroma of the chicken.
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It kills any bacteria on the exterior of the chicken through high heat.
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It seals in the juices and moisture within the chicken breast.
So in short, searing gives you delicious browning on the outside while keeping the inside tender and juicy. It takes plain old chicken breasts from bland and boring to restaurant-quality delicious in minutes!
How Long to Pan Sear Boneless, Skinless Chicken Breasts
The exact time needed to pan sear boneless, skinless chicken breasts depends on a few factors:
Thickness of the Breasts
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Thick chicken breasts (1-inch or more): Cook for about 4-5 minutes per side over medium heat.
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Thin chicken breasts (1/2-inch or pounded thin): Cook for just 2-3 minutes per side over medium-high heat.
Temperature of Skillet
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Preheat skillet over medium heat for thick breasts, medium-high for thin.
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Oil should shimmer but not smoke before adding chicken.
Cookware Used
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Heavy skillets like cast iron or stainless steel conduct heat best for searing.
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Non-stick pans work too but may need longer preheat time.
Boneless vs. Bone-In
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This timing is for boneless, skinless chicken breasts.
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Bone-in and skin-on breasts take longer (use oven method instead).
Internal Temperature
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Cook until breasts reach minimum internal temp of 165°F.
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Use instant read thermometer to test doneness.
With the right thickness, temperature, and cookware, you can expect juicy pan seared boneless, skinless chicken breasts in about 8-10 minutes total cooking time.
Watch the visual cues like browning and temp, not just the clock, to know exactly when they’re done.
What Factors Affect Cook Time When Pan Searing?
The main factors that determine how long chicken breasts need to cook when pan searing are:
Thickness – Thicker breasts need longer cook times to ensure even cooking throughout. Thin breasts cook much faster. Pound breasts to uniform 1/2-inch thickness for most consistent results.
Heat Level – Hotter skillet = faster browning = less time needed. Lower heat is gentler for thick breasts.
Cookware – Heavy pans like cast iron retain heat best. Light metal pans may need longer preheat.
Bone-In vs. Boneless – Bones take longer to heat than boneless. Skin also lengthens cook time.
Temperature – Always cook chicken to minimum internal temperature of 165°F.
Size of Breasts – Larger breasts take a little longer than smaller ones. Cut larger breasts in half horizontally.
Additions to Pan – Other ingredients like veggies lengthen cook time for chicken.
How to Tell When Pan Seared Chicken is Done
Here are some ways to test when pan seared chicken breasts are fully cooked:
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Use an instant-read thermometer – Thermometers don’t lie! Insert into thickest part of breast to check internal temp reaches 165°F minimum.
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Check color and texture – Breasts should be golden brown with some crispy browned bits on outside. Flesh should feel firm when pressed.
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Cut into center – If juices run clear, chicken is done. If juices are pink or red, continue cooking.
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Observe visual cues – Look for easy release from pan, defined edges, opaque flesh.
Relying on cook time alone isn’t foolproof. The thermometer and visual tests will confirm doneness every time for perfectly cooked chicken.
Tips to Avoid Dry, Overcooked Chicken When Pan Searing
To yield tender, juicy results every time, follow these tips:
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Don’t overcrowd the pan – Cook breasts in a single layer with space between to allow browning. Sear in batches if needed.
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Pat chicken dry – Excess moisture on the surface steams instead of sears. Dry thoroughly with paper towels.
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Use a thick, heavy pan – Good conductors of heat like cast iron prevent overcooking and hot spots.
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Preheat the pan properly – Get pan and oil very hot before adding chicken so it sears vs steams.
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Resist the urge to move it – Let chicken cook undisturbed for best sear. Flip only once.
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Take temperature – Don’t rely on time, use a meat thermometer for guaranteed doneness.
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Let rest before slicing – Carryover cooking continues to raise temp about 5°F after removing from pan.
Best Practices for Seasoning Pan Seared Chicken Breasts
To infuse your chicken with maximum flavor, follow these seasoning tips:
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Season just before cooking – Salt, pepper, spices adhere best right before searing.
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Season generously – Browning concentrates flavors so don’t be shy with seasonings.
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Use kosher salt – It’s easier to evenly distribute than fine table salt.
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Try dry rubs or herb blends – Spice combos add lots of flavor. Cajun, jerk, ranch, lemon pepper, etc.
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Use oil for wet marinades – Oils seal in moisture vs watery marinades that can inhibit browning.
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Pat off excess marinade – Too much wet marinade prevents proper searing.
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Add aromatics to the pan – Sauté garlic, onions, herbs in pan juices after searing.
Best Cookware for Pan Searing Chicken Breasts
To achieve an evenly browned, crispy exterior on your chicken breasts while keeping the inside tender and juicy, use these pans:
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Cast iron skillet – Becomes nearly non-stick when well-seasoned. Retains and conducts heat beautifully.
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Stainless steel skillet – Heats evenly. Goes from stovetop to oven. Durable and long-lasting.
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Enameled cast iron – No seasoning required. Dutch ovens provide generous cooking surface.
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Heavy non-stick skillet – Chicken releases easily. Some don’t get hot enough, so preheat well.
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Carbon steel pan – Similar to cast iron. Naturally non-stick when seasoned. Excellent heat distribution.
Avoid thin, lightweight pans that can’t get hot enough or cook evenly. Invest in solid, heavy-duty cookware for the best results.
Pan Sear Chicken Breasts Perfectly Every Time
Now that you know exactly how long it takes to pan sear boneless, skinless chicken breasts and all the tips and tricks to do it right, you can enjoy this simple cooking method anytime.
For delicious, foolproof pan seared chicken breasts with an irresistibly crispy exterior and moist, tender interior, just follow the guidance above. Happy searing!
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Chicken is a classic dinner-time staple but can quickly become dried out and bland. To avoid that, I’m sharing my go-to juicy stove top chicken breasts recipe. I utilize a simple pan-sear method that adds flavor to the surface while ensuring moist and tender meat. The key to success is heat management.
You’ll need to give the protein enough time for the exterior to brown, then reduce the intensity to gently finish cooking. Once you master this simple technique, the possibilities are endless. Get creative with entree portions, kick up the protein level for salads, or shred up pieces to use in soups and casseroles.
- Chicken: I recommend using boneless, skinless chicken breasts between 6 to 10 ounces.
- Oil: The best cooking oil for stovetop chicken breasts is olive oil for a slightly fruity taste.
- Butter: The flavorful fat is used to baste the chicken right before serving. The extra lipid coating keeps the chicken moist.
- Seasoning: I season the chicken breasts with a concentrated and bold spice blend. I use a combination of salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning.
See the recipe card below for all ingredients and measurements (US and metric).
If you cook chicken breast often, you’ll want to switch up the flavor profile to keep each meal exciting. It’s easy to customize!
- Chicken Options: For bone-in chicken breasts, sear both sides, then transfer to the oven and ake at 350ºF (177ºC) until fully cooked. Depending on size, this could take 20 to 30 minutes of cooking time. If you prefer dark meat, boneless or bone-in chicken thighs can be used. The doneness should reach about 170ºF (77ºC) to tenderize the tougher muscle fibers.
- Oil: If you prefer a more neutral-tasting oil, use a high smoke point oil like avocado, vegetable, or canola oil.
- Butter Swap: For a dairy-free option, use margarin or other plant-based butter. For a browned butter taste, use ghee.
- Herbs: To infuse the butter with an herbaceous flavor, add a few springs of thyme or rosemary to the pan as you baste. Garnish the chicken with freshly chopped herbs like parsley, basil, tarragon, or chives.
How to Cook Chicken on the Stove
Step 1: Flatten the Chicken
Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about ½ to ¾ inch thickness. I find that anything over 8 ounces will end up being too wide after flattening, so you may need to cook in two batches.
Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.
Experimentation Encouraged: Another option is to slice the chicken in half horizontally lengthwise to create two cutlets out of one piece. This technique works nicely if the meat is very thick, 1 inch or bigger.
Pro Tip: If the tenders are still attached, they add bulk, making it harder to flatten. I like to pull them off and make baked chicken tenders for the kids. They love it!
Step 2: Dry the Surface
After flattening the meat, dry both sides with paper towels. This process wicks up any extra moisture on the surface that could cause it to steam instead of brown. We want to kickstart the flavor and color development in the pan.
Step 3: Season the Meat
Combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. A little goes a long way! Sprinkle the chicken evenly with the seasoning blend, about ½ teaspoon per side.
Don’t let the concentrated dry rub sit on the chicken too long. The salt will draw moisture to the surface. If this happens, blot it with a paper towel before adding it to the pan.
Tips for Perfect Execution: I use paprika for its deep golden hue and earthy flavor, opting for sweet, smoked, or spicy varieties to add complexity. Use it sparingly and maintain moderate heat to prevent burning. Skip the paprika and herbs for a darker golden brown color so they don’t char.
Step 4: Pan-Sear the Chicken
Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. I repeat, let it sear! Keep a close eye on the color change while the chicken develops a crust, about 5 to 7 minutes. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.
A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.
Ingredient Chemistry: The preheated fat and moderate heat drive off any excess moisture from the meat.
Step 5: Baste with Butter
Butter is optional, but it’s such a good idea! After flipping, I add a tablespoon. Let the fat melt, then baste with it. The process coats the surface to prevent the meat from drying out. Throw in some sprigs of rosemary or thyme to infuse fresh herb aromatics into the dish.
Use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It’s okay if the juices run slightly pink, but the meat should not be raw in the center. I poke it parallel into the meat for the most accurate result. It should be between 160 to 165ºF (71 to 74ºC).
Ingredient Chemistry: When the milk solids brown, they add more color and a nutty flavor that sticks to the meat. It’s delicious! I wait until after the initial sear because I don’t want the water in the butter to interfere with browning or the solids to burn.
Step 6: Rest, then Slice
Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.
Yes! What does brining chicken do? The salt solution increases the seasoning and juiciness. Dissolve 2/3 cup kosher salt or ½ cup of table salt in 2 quarts of water. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.
For more flavor dimensions, add a chicken marinade. The citrus juices, salt, and aromatics like garlic and soy sauce increase the savory umami taste. With acid in the marinade, you only need 30 minutes or up to 1 hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.
Use a simple pan-searing technique. This involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop if you flatten the chicken first. This step ensures even cooking, and using moderate and consistent heat is critical to preventing the meat from drying out. If the cooking oil is preheated, the chicken will get brown and juicy.
Chicken breasts flattened to about ½ inch thick and cooked in a preheated pan over moderate heat, about 5 to 7 minutes per side. Larger pieces of chicken will take longer to cook. Target an internal temperature of 160 to 165ºF (71 to 74ºC).
Absolutely! The flavorful fond left in the skillet from the juices and cooked bits is excellent for making a pan sauce or homemade gravy. Use the drippings from the pan, or add 1 tablespoon of butter if previously omitted, plus 1 to 2 tablespoons of flour to make a roux. Add 1 cup of chicken stock or broth to thin out the sauce, whisk, and cook over medium-high heat until thickened.
Now that you know How to Cook Chicken on the Stove, please leave a star rating and let me know how it went in the comments below!
Gordon Ramsay Demonstrates How To Cook A Perfect Chicken Breast | Season 6 Ep. 2 | MASTERCHEF JUNIOR
FAQ
How long does it take to cook chicken breast in the pan?
How long does it take to cook diced chicken breast in a pan?
Diced Chicken Breast Instructions
salt and a pinch of pepper. Use a large non-stick pan with 2 tsp. olive oil over medium heat and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Is 10 minutes enough to cook chicken breast?
If the chicken breasts are thinner, they will need less time to cook (5 minutes should do). If they are thicker, cook for the full 10 minutes. To be sure, insert a meat thermometer in the thickest part of the breast to check if they are fully cooked. The internal temperature of the chicken should be 165 degrees.