Easy Pan-Seared Chicken Breast (Cast Iron & Butter)

Jump to Recipe

If you’re looking for a quick and easy way to cook chicken breasts with a crispy golden crust and juicy center, this Pan-Seared Chicken Breast recipe is for you! Made with simple spices and cooked in butter in a cast-iron skillet, this method delivers restaurant-quality results right at home.

My favorite type of recipe is one that is quick and easy- oh! and flavorful. I was in the kitchen trying to figure out how to get more protein in my diet and stumbled upon this pan-seared chicken recipe. Mixing up all my favorite spices and adding them to tender chicken and of course cooking in some butter for extra goodness makes these so delicious. I love these for dinner as they pair with just about anything but they are also a great meal prep protein. So easy to add to a lunchbox or throw on a plate during lunchtime and packed with nutritious protein.

Why You’ll Love this Recipe

Juicy & Flavorful: The thin-sliced chicken tenderized makes for even cooking and the perfect texture to ensure no overdone chicken keeping it extra flavorful.

Quick & Easy: This recipe uses only a few pantry staples and is ready in under 20 minutes.

One-Pan Recipe: Season your chicken and throw it in a Cast-Iron pan. Nothing else is needed.

Versatile: This recipe is a favorite for meal prep, salads, wraps, or just serving at dinner with some delicious sides. The possibilities are endless.

Ingredients Breakdown

Chicken breasts: Slice your chicken breasts in half and tenderize them for even cooking and a juicy flavor. I also like to pat dry my chicken breasts with a paper towel before seasoning to ensure extra crispiness with searing.

Salt & black pepper: Essential for seasoning

Garlic powder & onion powder: Adds depth of flavor

Paprika: Gives a warm, slightly smoky taste and beautiful color

Butter: The key to a rich, golden crust

How to Make Pan-Seared Chicken Breasts

1. Prep the Chicken

Slice your chicken breasts in half lengthwise for thinner cutlets. Pound with a meat tenderizer until evenly ¼ to ½ inch thick.

2. Season Well

In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika. Coat both sides of the chicken evenly.

3. Sear in Butter

Heat a cast-iron skillet over medium heat and melt butter. Place chicken in a single layer and cook 4-5 minutes per side, flipping once. Make sure not to crowd the pan.

4. Finish & Serve

Add some extra butter in the final minute and spoon over the chicken. Let the chicken rest for 3-5 minutes before slicing. Enjoy!

Storage and Reheating Tips

• Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
• To reheat warm in a skillet over low heat with a little butter or in the oven at 300°F for 10 minutes- I don’t mind eating them cold for an easy lunchbox protein.

Frequently Asked Questions

Can I use frozen chicken breasts?

Yes! You will just want to make sure to fully thaw and pat dry the chicken before seasoning and cooking for the best sear.

What’s the best way to keep chicken juicy?

Make sure the chicken is sliced and tenderized to help maintain the moisture. Keeping all the chicken around 1/4 inch thick will help for even cooking and juicy chicken as well.

Can I add extra flavors?

Absolutely! You can try adding a squeeze of lemon juice, a sprinkle of Parmesan, or a dash of cayenne or hot sauce for heat.

Serving Suggestions

• Serve with roasted vegetables or a fresh salad for a lower carb option.
• Pair with mashed potatoes or rice and sautéed green beans for the perfect classic comfort meal.
• Slice and add to wraps, sandwiches or eat cold paired with some homemade ranch and hard-boiled eggs for the perfect protein friendly meal prep.

If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!