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!
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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.
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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!
Ingredients
Method
- 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
Nutrition
Video
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.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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