Pan Seared Chicken Breast is probably one of the quickest and easiest dinners to make. There are just so many different ways to make it. With different seasonings and pan sauces, you can have an arsenal of various Seared Chicken Breast dishes ready to go anytime for a quick dinner.

Slice seared Chicken Breast to align around the plate. With a pan sauce or gravy and a side, like the Chicken with Mushroom Sauce or with Chimichurri sauce ladled over top while the breast rest. Add sliced Chicken Breast on top of Rice for a Rice Bowl with Vegetables and different sauces drizzled over top. Additionally, they can be sliced or diced to add to or include in Salads, like the Chicken Caesar Salad.

Not only that, but they’re also fantastic for various Chicken Wraps. Like the Buffalo Chicken Ranch Wrap, or Chicken Caesar Pita Wrap. On Hamburger Buns for a Chicken Burger, like the Grilled Chicken Burger, or included in the BLT for a Chicken BLT Sandwich. In Poutines too, like the Newfie Poutine. There is just so much you can do, and it all starts with a Seared Chicken Breast.

Chicken Breast

Chicken Breast come in various sizes. With your average Chicken Breast you pick up at the market weighing about 1/2 lb. Depending on your appetite or various sides you may include. One Chicken Breast can be filleted for 2 portions. For bigger portions use 1 whole Chicken Breast for 1 serving.

In general, a whole 1/2 lb Chicken Breast is good with one side dish. Chicken Breast Fillets are good for a Chicken Burger, or a light dinner or with a bunch of sides. Like a Rice bowl where Rice and an assortment of Vegetables & Sauce are included. Although even here a whole Chicken Breast can be used for one portion.

Whole Chicken Breast

Whole Chicken Breast are big portions and are pounded out at the thickest section to make sure the Breast is a uniform thickness all the way through for even searing times and doneness. Ensure they are 1 inch or thinner for good sear and cooked through to the ideal temperature of 157 F / 70 C.

Chicken Breast Fillets

Chicken Breast Fillets are great for larger Chicken Breasts that should be filleted for smaller portions. Also your standard 1/2 lb Chicken Breast for a light meal, to stretch out the Chicken Breast for more meals or used for Chicken Burgers/Sandwiches, Salads and Tortilla Wraps.

Slice a Chicken Breast in half to create two fillets, about 1/4 lb each. Pound out at the thicker end so that they are uniform in thickness.

How to flatten Chicken Breast

For flattening or pounding out the Chicken. Place the Breast in a plastic bag/ziploc or cover with saran wrap or parchment paper. Use the flat side of the meat mallet to pound out evenly at the thickest part.

The spiked side is for tenderizing, which tears through the meat and we’re not looking to do that with Chicken Breast. Instead the Flat side is used to flatten out the Breast to an even thickness. Don’t over pound it, just enough to get it even or fairly close. You can also do this with the palm of your hands pounding down or pressing on the thickest part.

Once the breast are at an even thickness, season with Salt & Pepper and set aside until ready to sear.

Chicken Breast Seasoning

The main seasoning for Seared Chicken Breast is Salt & Pepper or the Salt & Pepper blend, which is a very nice ratio of Salt & Pepper, that includes White Pepper.

Add additional seasonings as desired. Everything from Poultry Seasoning, Cajun or Creole Seasoning, or just a dominant Herb like Savory or Sage. Which are wonderful with Chicken.

If adding in Herbs like Poultry Seasoning or a dominant herb, then add these towards the end to prevent them from burning up when searing. Optionally, with a bit of Butter to baste the Chicken Breast.

Searing Fats

Ensure that you add enough Fat to cover the bottom of the Pan. So that they’re always in contact with the Hot Oil.

Preferrably use Rendered Chicken Fat. However, Chicken Breast are most often sold without skin. The next best thing is Ghee, Lard or Bacon Grease depending on the flavors you want in the Chicken. Other than that, Peanut or Sunflower or any other neutral Oil will work and is quick and easy, as rendering Chicken Fat does take a bit of time.

Depending on the Flavors you want to introduce to the Chicken Breast. A small amount of Sesame Oil included with the searing Fat is a very nice touch. For some Heat, just a small amount of Chili Oil.

Don’t sear with Butter, the pan is just too hot for this. Butter can be added when done searing and basted over the Chicken Breast, just the same as you would with Steak.

Searing times for Chicken Breast

The below is a guideline on Chicken Breast sear times over medium heat. For better accuracy use a thermometer as there are a few variables that can affect the cook times. Such as how cold the Chicken Breast were or if at room temp when they hit the pan and how hot the pan is as well as temperature control.

• 1/2 inch, about 4–5 minutes per side.
• 3/4 inch thickness, will take about 6 minutes per side.
• 1 inch will take 7–8 minutes per side.
• Any thicker than 1 inch or even at 1 inch, should be filleted to keep the sear time at about 4–6 minutes and cooked through to an internal temp of 157 F/70 C.

Chicken Breast Internal temperature

By far, the best results for Flavor & Juiciness is when Chicken Breast are cooked to an internal temperature of 157 F/70 C, followed by a rest. A visual indication without the use of a thermometer is when the juices run clear or just a bit longer, past that.

How to tell when Chicken Breast are done

Visually as you sear the first side, the meat will turn white and climb up the sides. When the sides of the Breast are white, past the center. Note the time it took and flip to sear the other side for the same time. The outside will turn white quicker than the center. You will see the juices running clear with no hint of pink. Which indicates the Chicken Breast are just done. Remove and let rest.

If you don’t see any juices seeping out of the Breast while it is searing, poke a hole into the thickest part and watch for the color of the juices that come out. It should run clear with no tinge of pink. Even when the Breast are resting, the juices should be clear. If there is a tinge of pink, return them to the Pan to sear a bit longer. You can also tell the doneness of the breast by pressing on them and looking for a firm spring.

How to Sear Chicken Breast

Heat a Skillet up over medium heat and wait a few minutes for it to get hot. Add enough Fat to cover the bottom of the pan. Wait untill it starts to smoke, this should happen in just a few seconds. Add your Chicken Breast and sear for about 4–8 minutes per side, depending on how thick the Chicken Breast is, or until an internal temperature of 157 F/70 C. When the Juices run clear, is a good indication that the Chicken is just done. Don’t move the Breast around or constantly flip it. As soon as it hits the pan, leave it. When you flip it, leave it.

If that pan starts smoking too much, the heat is too high. Remove the pan from the heat source to cool it down. Adjust the heat if necessary. But medium heat is pretty spot on, with enough time given to let it get hot.

Better results are achieved when the chicken breast are dried and rested at room temp for about 30 minutes prior to searing.

Sliced Chicken Breast

After the Chicken Breast have rested and are ready to serve. Slice into bite size strips and arrange around the plate, slightly separated. Sauces can be spread on the plate to place the sliced Breast on or Pan Sauces/Gravies ladled over top and garnished. You can also arrange right down the center and place two sides on each side for a nice presentation.

Seared Chicken Breast Pan Sauce

The great thing about Pan Sauces is that they pick up the fond from whatever was being seared. This fond is loaded with flavor and when incorporated into a sauce, really elevates the flavors of a sauce. If there is any excess fat after searing. Drain it off into a small bowl and save it for future use. If your Pan Sauce calls for Fat, then pour off all but the amount needed for the Pan Sauce.

Pan sauces can host a bunch of different ingredients. With the main liquids being either Broth, Wine, Cream, or for certain dishes Tomato Juice. You can even include Sautéed Onion, Garlic and Mushrooms or even quicker use dehydrated minced Onion & Garlic, which will soften in the sauce. With a bit of Flour or Starch to thicken the sauce, depending on the type of Pan Sauce.

For a Pan Cream Sauce combine the following.

• 1/2 C of 10 % Cream
• 1-2 Tbl Butter
• 1 tsp each of Worcestershire and Dijon Mustard in a bowl and mix.
• Add it to the pan after searing the Chicken Breast to pick up the fond. Reduce until it coats a spoon. Ladle over the rested Chicken Breast. Or use the Cream of Mushroom Sauce below.

For a Basic Pan Sauce, add to the pan after searing the Chicken Breast the following and reduce until it coats a spoon.

• 1/2 C White Cooking Wine & Chicken Broth
• 2 Tbl Butter
• With choice of herbs like Parlsey, Thyme, Savory, Sage, or Poultry Seasoning

Gravy

Make a Gravy in the same pan that was used to sear the Chicken Breast to pick that fond up. From a simple Chicken Gravy that only consist of Water, Bouillon Cube, Onion & Garlic Powder with Salt & Pepper to season and flour to create the roux for the thicker, to a Gravy or Sauce like St Hubert or Swiss Chalet.