Pan Seared Chicken Recipe

If you’re looking for a dish that’s both incredibly flavorful and straightforward to prepare, nothing beats a classic Pan Seared Chicken. This recipe delivers juicy, tender chicken with a beautifully crispy, golden crust that feels just right every time you take a bite. With a simple marinade that enhances every morsel and a quick skillet method that seals in the goodness, Pan Seared Chicken is truly a home-cooked gem perfect for any day of the week.

Ingredients You’ll Need

The magic of this Pan Seared Chicken lies in its essential yet thoughtfully chosen ingredients. Each one plays a vital role in building layers of flavor, enriching the texture, or adding a pop of fresh color to your plate.

• 1½ – 2 lb boneless skinless chicken thighs: Juicy and tender, these are the perfect cut to achieve a crispy exterior and moist inside.
• 1 tsp salt: Enhances all the chicken’s natural flavors beautifully without overpowering.
• 1 tsp black pepper: Adds a mild heat and aromatic depth to the marinade.
• 3 tbsp lemon juice: Brings a bright, zesty tang that tenderizes and balances the spices.
• 2 tsp paprika: Provides smokiness and a warm red hue that’s visually inviting.
• ½ tsp cayenne (optional): For those who enjoy a subtle kick to awaken the palate.
• 1½ tsp garlic powder: Delivers rich, roasted garlicky flavor without chopping fresh cloves.
• 1½ tsp onion powder: Adds sweetness and savory notes that blend perfectly with garlic.
• 1 tbsp mixed dried herbs (thyme, rosemary, oregano): Infuses a fragrant herbal charm that complements the chicken beautifully.
• 2 tbsp olive oil: Ensures a crisp sear and helps keep the chicken moist.
• 1 tbsp butter (optional): Adds richness and a subtle nutty finish to each bite.

How to Make Pan Seared Chicken

Step 1: Marinate the Chicken

Start by blending salt, black pepper, paprika, garlic powder, onion powder, and mixed dried herbs in a small bowl for the dry marinade. Then, coat your chicken thighs with lemon juice in a large bowl or resealable bag to tenderize and brighten the meat. Massage the spice mix over the chicken evenly so every piece is infused with flavor. Let the chicken soak up those delicious seasonings for at least 30 minutes, or if you have the time, pop it in the fridge to marinate for a couple of hours for an even deeper taste burst.

Step 2: Heat Your Pan

Place a cast iron skillet on the stove over medium-high heat — the perfect vessel for achieving that coveted crispy skin. Add olive oil and butter to the hot pan; these fats not only prevent sticking but also enrich the flavor and add a beautiful golden color to the chicken as it cooks.

Step 3: Sear the Chicken

Arrange the chicken thighs carefully into the hot pan in a single layer. It’s important not to crowd the pan so that each piece sears properly. Allow the chicken to cook undisturbed for 5 to 7 minutes. You’ll know the crust is ready when it’s a deep golden brown and releases easily from the pan.

Step 4: Flip and Finish Cooking

Turn the chicken over gently using tongs and cook the other side for another 5 to 7 minutes. This ensures even cooking and a juicy interior. Use a meat thermometer to confirm the internal temperature has reached 165°F (74°C), guaranteeing the chicken is fully cooked and safe to eat.

Step 5: Rest and Serve

Once cooked, transfer the chicken to a plate and let it rest for a few minutes to allow the juices to redistribute, which keeps every bite tender and flavorful.

How to Serve Pan Seared Chicken

Garnishes

Fresh herbs like parsley or thyme sprinkled over your Pan Seared Chicken add a lovely pop of green and a hint of freshness. A squeeze of lemon just before serving boosts the natural citrusy notes from the marinade, enhancing the dish’s brightness.

Side Dishes

This dish pairs wonderfully with a warm roasted vegetable medley, buttery mashed potatoes, or even a crisp green salad. All these sides bring complementary textures and flavors that round out your meal perfectly.

Creative Ways to Present

For a touch of elegance, slice the chicken and arrange it over a bed of herbed quinoa or wild rice. Drizzle with pan juices or a light yogurt sauce infused with garlic and lemon to elevate the presentation and taste. This makes the Pan Seared Chicken impressive enough for weekend dinners or casual entertaining.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pan Seared Chicken in an airtight container in the fridge for up to 3 days. To keep the crust crisp, reheat gently and separately if possible, or enjoy cold in salads or sandwiches.

Freezing

You can freeze cooked chicken thighs for up to 2 months. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

Reheat gently in a skillet over low heat to preserve that wonderful crispy crust or warm in an oven at 350°F (175°C) for about 10-15 minutes. Avoid microwaving, which can make the chicken rubbery.

FAQs

Can I use chicken breasts instead of thighs for this Pan Seared Chicken?

Absolutely! Chicken breasts work too, but they tend to be leaner and may cook faster. Keep an eye to avoid drying out, and consider marinating a bit longer to help retain moisture.

Do I really need to marinate the chicken for 30 minutes?

While 30 minutes is the minimum for flavor penetration, marinating longer, such as a couple of hours, will result in more tender and flavorful chicken. If short on time, even a quick 15-minute marinate adds a nice touch.

What pan is best for achieving the perfect sear?

A cast iron skillet is ideal because it heats evenly and retains high temperatures, helping develop that gorgeous crust. Non-stick pans can work but may not deliver the same crispy texture.

Is it necessary to use butter along with olive oil?

Using butter is optional but recommended. It enriches the flavor and encourages browning thanks to its milk solids, complementing the olive oil’s higher smoke point for an optimal sear.

Can I add other spices to customize the flavor?

Definitely! This recipe is incredibly flexible. Try adding cumin, coriander, or smoked paprika to tailor it to your preferred taste profile. Just be mindful to balance so the original flavors shine through.

Final Thoughts

There’s something truly satisfying about mastering a Pan Seared Chicken that is crispy on the outside and juicy on the inside with minimal fuss. It’s a recipe that delivers dependable deliciousness every time and invites endless variations for your culinary creativity. Give it a try, and I promise it will become one of your favorite go-to dishes for weekday dinners and beyond.