Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! With just a few simple steps, this easy chicken recipe turns out excellent every single time. The best way to cook flavorful and juicy chicken is on the stove!
Why make pan seared chicken breast
Easy pan-seared chicken breasts is one of my favorite ways to make chicken. You pan fry chicken right in the skillet. So that you can enjoy crunchy crust and lots of flavor!
I use this cooking method in a variety of recipes since it’s an excellent way to cook boneless and skinless chicken breasts when you are short on time.
Other examples of how to cook chicken: parmesan crusted chicken, chicken tenders, how to bake chicken thighs.
What kind of chicken to use
- Use boneless skinless chicken breasts. To make this pan seared chicken, make sure to use thin chicken breasts. This way you can easily dredge them in the flour mixture.
- The flatter the chicken the better. Flatter pieces of chicken are more uniform and easier to cook fast. Additionally, they retain the coating better.
- Low in fat, high in protein. These chicken breasts are also low in fat and high in protein. Besides, boneless chicken breasts are so easy to find! So perfect!
To make pan-seared chicken Gluten Free
- Rice flour. Use rice flour to get a beautiful golden crust on your chicken.
- Almond flour. Or, if you are able to tolerate nut flours, almond flour works great for coating and pan searing chicken. It also gives it a beautiful color.
- Other mild-flavored flours that also work well include: specialty gluten-free flour mixes, corn flour and potato starch flour.
I also have instructions on searing thick chicken breasts where I don’t use flour at all. In fact, you can compare and see how different the process is when chicken is thicker: How to sear thick chicken breasts.
Equipment you will need to make it
Large skillet. I recommend using a good quality stainless steel pan, such as this 12 inch pan that comes with a lid. Or, you can also pan sear chicken in a large cast iron skillet, such as this 12 inch cast iron pan.
Both hold heat incredibly well and are easy to cook with. I cooked most of the recipes on this site with one of these two skillets.
How to make it
Make sure the chicken is dry. First, paper towel dry the chicken. Next, in a large bowl, combine flour, sea salt, black pepper, garlic powder, onion powder and Italian seasoning. Immediately stir well to blend.
Dredge chicken breasts in flour. To dredge chicken breasts, you will use all purpose unbleached flour. The reason why we want to dredge chicken in flour is simple! What we want is to make chicken’s surface attain a more attractive brown color. And we also want to get some crisp on the outside.
Use fork or tongs, or simply toss using a bag. Coat the chicken breasts in the flour mixture using fork or tongs, and set aside. Additionally, you can also coat the chicken by tossing it with the flour. Use either a plastic bag, a paper bag or a plastic container with a lid.
Can I use whole wheat flour for dredging?
How about whole wheat flour for dredging? Of course, you can use whole wheat flour, too. Whole wheat flour is very flavorful and will taste slightly different.
Or, you can sprinkle the flour onto a plate. Then roll the chicken breasts around in it, while pressing it into the flour.
How to sear chicken breasts
This easy pan seared chicken recipe produces a lovely crisp coating. It’s not the least bit heavy. What you really taste is the chicken, not the coating. And that’s how it should be. The coating is just barely there to complement the food.
- First things first, you will heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, you will place flour coated chicken breasts in the skillet.
- Next you will sear chicken breasts them for 4 to 5 minutes on each side. They should turn golden brown in color on both sides.
- Finally, I recommend to turn them only once between cooking. And the total cooking time should not exceed 8-10 minutes.
Serve chicken with
Hungry for more chicken recipes?
- Skillet Chicken in Mushroom Sauce
- Herb Roasted Chicken in Creamy White Wine Sauce
- Chicken in Mustard and Wine Sauce
Easy Pan-Seared Chicken Breasts
Ingredients
- 4 chicken breasts, (thin, boneless and skinless)
- ½ cup flour
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
Instructions
- Paper towel dry your thin chicken breasts (if you bought thick ones, make sure to butterfly each one). In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder and Italian Seasoning. Stir well to blend.
- Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes.
- Remove chicken from pan and serve warm with pasta or vegetables.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Our new favorite chicken recipes include this Cajun Chicken and Sausage Penne Pasta dish.
Additionally, we also like this amazing Chicken Spinach and Bacon Alfredo Pasta. In fact both recipes are perfect for midweek dinners!
Virginia says
5 stars all the way! My husband and I really enjoyed it. Thank you so much for sharing.
John J. says
These were really good! So easy to make! I’m going to pair them with rice next time!
Olya says
Rice and chicken is a solid meal! good idea, John!
Hunter Biden says
Fantastic recipe for breasts. Came out perfectly. Take a crack at this recipe and you will not be dissapointed.
Olya says
I am glad you enjoyed it, Hunter
Bobette Frazier says
Made the pan-seared chicken breasts tonight, exactly like the recipe but I added a little smoked paprika. Turned out amazing! Will definitely be making this again.
Olya says
Sound like you nailed those chicken breasts last night, Bobette!
Bill says
Omg, best chicken I ever had, used flour, garlic and onion powder and salt for coating, cooked 5 minutes each side in olive oil, perfectly browned, wife and I loved it , thank you !!!
Olya says
Sounds like you nailed the chicken, Bill!