This juicy pan-seared chicken breast is so tender and full of flavor! It’s crispy on the outside from the sear, and the sauce is a wonderful balance of savory soy sauce, sweet honey, and fresh garlic.
Plus, you can customize it by adding ginger for a bit of zing. I love how easy it is to make, and the best part is, you only need one pan!
Pan Seared Chicken Breast (With Seasoning)
When I’m looking for something that feels fancy but doesn’t take a lot of time, this pan-seared chicken breast is always the answer.
The method of searing the chicken in a pan creates that golden crust while keeping the inside incredibly juicy. It's a recipe I can count on!
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Ingredients
- Chicken breasts - Boneless and skinless chicken breasts are perfect for this recipe because they cook up quickly and stay juicy. Go for a medium thick breast (not too thin).
- Flour - Lightly coat the chicken in flour to help it get that crispy golden crust.
- Garlic - Freshly minced garlic adds a punch of flavor to the sauce.
- Lemon juice - A little bit of lemon juice gives the dish a fresh, tangy kick.
- Soy sauce - This adds saltiness and depth to the flavor.
- Honey - Sweetens the sauce just enough to balance out the savory soy sauce.
- Ginger (optional) - If you like a little spice, ginger is a great addition.
📋 You can find the full ingredient list in the Recipe Card below the article.
How to Make Juicy Pan Seared Chicken Breast
- Prep the chicken: Slice the top of the chicken breast into criss-cross pattern. Season the chicken on all sides with salt and pepper.
- Coat in flour: Lightly dip the chicken in flour and shake off any excess.
- Sear the chicken: Heat oil in a nonstick skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 4 minutes per side until golden brown.
- Add seasonings and sauces: Reduce the heat and add the soy sauce, honey, garlic, lemon juice, and ginger (if using) to the skillet.
- Simmer: Stir everything together, cover with a lid, and cook for another 3-4 minutes, flipping the chicken just once.
- Serve: Garnish with fresh parsley and enjoy with your favorite sides like mashed potatoes, rice, or a simple salad.
Tips
- Don’t skip the flour coating. It creates that golden crispy layer you want.
- Use a meat thermometer. To make sure your chicken is perfectly cooked, aim for an internal temperature of 155°F, allowing it to rest after removing from heat until it reaches 165°F.
- Make it spicy. Add some red pepper flakes for a bit of heat.
- Swap the honey for maple syrup. If you’re not into honey, maple syrup gives a nice twist to the sauce.
- Don’t overcrowd the pan. If you're making more than two chicken breasts, cook them in batches to keep them juicy.
- Add veggies. Make it a meal! You can cook some quick veggies like spinach or bell peppers in the same pan for a one-pan meal.
What to Serve With Juicy Pan Seared Chicken Breast
This chicken is versatile and pairs well with a variety of sides. Here are some of my favorites:
- Roasted vegetables: Carrots, zucchini, or broccoli roasted with olive oil and garlic make a healthy, flavorful side.
- Mashed potatoes: make them in a slow cooker or these easy garlicky mashed potatoes.
- Rice: Whether it's white, brown, yellow, cabbage or caulilower rice, it’s a great way to soak up the delicious sauce.
- Simple green salad: like this cabbage salad or cucumber salad.
Storing Leftovers
- To Store. Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- To Freeze. Freeze cooked chicken for up to 3 months. Reheat after thawing in the refrigerator. Whisk and reheat some extra sauce to freshen the chicken.
- To Make Ahead. You can prep the chicken in advance by seasoning and coating with flour and then cook the next day.
- To Reheat. Reheat chicken in a skillet over low heat, adding a little water or chicken broth to keep it moist.
More Chicken Breast Recipes
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Recipe Card
Juicy Pan Seared Chicken Breast (With Perfect Seasoning)
Juicy pan-seared chicken breast with perfect seasoning and a flavorful honey garlic sauce. A quick, easy, and delicious recipe for busy weeknights!
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INGREDIENTS
- 1 ½ tablespoons cooking oil, avocado or olive oil
- 14 ounces chicken breast
- 2 tablespoon flour
- 1 garlic clove, minced or pressed
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon ginger, minced (optional)
- fresh parsley, for garnish
INSTRUCTIONS
- Prepare the chicken: With a sharp knife slice the top of the chicken breast into criss-cross pattern. Season all sides with salt and pepper.14 ounces chicken breast
- Coat in flour: Lightly dip the chicken in flour, shaking off any excess.2 tablespoon flour
- Sear the chicken: Heat oil in a nonstick skillet over medium-high heat. Once hot, add the chicken and cook for 4 minutes per side until golden brown.1 ½ tablespoons cooking oil
- Add sauce ingredients: Reduce the heat and butter, soy sauce, honey, garlic, lemon juice, and ginger (if using) to the skillet.1 garlic clove, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1 teaspoon honey, 1 teaspoon ginger, 2 tablespoons butter
- Simmer: Stir everything together, cover with a lid, and cook for another 3-4 minutes, flipping the chicken just once.
- Serve: Enjoy with your favorite sides like mashed potatoes, rice, or salad, and garnish with fresh parsley.fresh parsley
NOTES
- To Store. Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- To Freeze. Freeze cooked chicken for up to 3 months. Reheat after thawing in the refrigerator. Whisk and reheat some extra sauce to freshen the chicken.
- To Make Ahead. You can prep the chicken in advance by seasoning and coating with flour and then cook the next day.
- To Reheat. Reheat chicken in a skillet over low heat, adding a little water or chicken broth to keep it moist.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 245kcalCarbohydrates: 7gProtein: 29gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 85mgSodium: 489mgPotassium: 516mgFiber: 0.2gSugar: 2gVitamin A: 40IUVitamin C: 4mgCalcium: 11mgIron: 1mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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