Easy Pan-Seared Chicken Breasts have a crunchy crust and lots of flavor from Italian seasoning! This easy chicken recipe turns out excellent every single time!
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! It’s an excellent way to cook boneless and skinless chicken breasts when you are short on time.
How to Make Easy Pan-Seared Chicken Breasts
To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts. You can easily dredge them in the flour mixture. Another selling point is since they are flatter, they retain the coating better. By the way, I also used thin chicken breasts in this Parmesan Crusted Chicken recipe.
Besides, boneless chicken breasts are so easy to find! They are also low in fat and high in protein. So perfect!
To dredge chicken breasts, you will use all purpose unbleached flour. By the way, flour is one of the best coatings for frying or searing chicken. And it always produces nice and smooth coating.
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.
To Make Pan-Seared Chicken Gluten Free
- Use rice flour to get a beautiful golden crust on your chicken.
- Other mild-flavored flours that also work well include: specialty gluten-free flour mixes, corn flour and potato starch 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.
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.
How to Coat the Chicken Breasts
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.
Then, using a fork or tongs, coat the chicken breasts in the flour mixture and set aside. The reason why we want to dredge chicken in flour is simple! It’s because we want to make chicken’s surface attain a more attractive brown color. And we also want to get some crisp on the outside.
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.
Or, you can sprinkle the flour onto a plate. Then roll the chicken breasts around in it, while pressing it into the flour.
Searing 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.
What Kind of Skillet to Use
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.
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!
Ashlea says
Made this tonight with some roasted asparagus and LOVED it! So simple for me (a beginner cook) and made plenty to enjoy! I noticed the bottoms of the chicken weren’t as crispy when I transferred to plate – a little soggy but still tasted good. Do you think I used too much oil?
Also, how would you recommend reheating?
Thanks again! Can’t wait to try this again soon!!
Olya says
It’s not too much oil, it’s probably added liquids in the chicken breasts! Most chicken breasts have extra liquids injected into them.
Lorraine Farrell says
I’m trying this tonight. I also warm cream in a separate pan and make mashed potatoes and pour this over once done. I’m also going to steam some broccoli as an accompanist.
Olya says
Great idea about mashed potatoes and warm cream sauce!!!
Hema says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Jimmy Lorimer says
Why do you suggest drying off the chicken first? Doesn’t that make it harder to get the flour and seasons to stick on it? And am I correct in thinking that cooking temperature should be medium-high? Thanks!
Olya says
Drying chicken off removes excess moisture which will allow the chicken to start browning immediately once it hits the pan. Yes – medium high!
Mia says
Sounds good
Tyler says
VERY tasty and flavorful chicken. I let my chicken sit in a lemon juice bath for a few hours prior to cooking.
Olya says
Thank you, Tyler! Nice tip about lemon juice bath!
Robert says
This inspired me to start pan frying chicken breasts, and it is easy, quick and moister chicken than simple grilling. I’ve gotten a De Buyer steel pan, I feel like I can cook anything in this indestructible pan, highly recommended. It is such freedom to stop worrying about the pan and just worry about the food. A pan doesn’t need to look “clean”, and it becomes non stick just by using it.
Olya says
Robert, sounds like you nailed it with this indestructible pan!
Sue says
This was amazing!! My very little protein eating kid gobbled it up! Thanks for a winner. It will be in the rotation now!
I did make gravy in the cast iron skillet after the chicken was cooked. A little butter, flour and chicken broth and it made an amazing, chicken-bit filled gravy to put on top!
Olya says
I love the idea of gravy on top of the chicken!
Peter says
I used chickpeaflour and it turned delicious.
Olya says
You are a genius, Peter! I will try it myself.
Dona says
Loved it. Definitely has been added to our weekly rotation.. Thank you for posting it….