Pan Seared Chicken With a Golden Buttery Crust
Juicy pan seared chicken breasts with a golden buttery crust, garlic, onion powder, and paprika. This easy skillet chicken recipe delivers tender, flavorful chicken with simple ingredients.
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 chicken cutlets
- Category: Main Course
- Method: Pan Searing
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 large chicken breasts, sliced in half
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
3 tbsp butter, divided
Instructions
1. Slice chicken breasts in half lengthwise to create thinner cutlets. Pound with a meat tenderizer to ¼–½ inch thick for even cooking.
2. Combine salt, black pepper, garlic powder, onion powder, and paprika in a small bowl. Season both sides of the chicken evenly.
3. Heat 2 tablespoons butter in a cast-iron skillet over medium heat.
4. Add the chicken and cook for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F.
5. During the final minute of cooking, add the remaining tablespoon of butter and spoon the melted butter over the chicken.
6. Remove the chicken from the skillet and rest for 3–5 minutes before slicing or serving.
Notes
Pound chicken breasts to an even thickness to promote consistent cooking.
Avoid overcrowding the skillet. Cook in batches if necessary.
Maintain medium heat to prevent the butter from burning.
Use a meat thermometer to ensure the chicken reaches 165°F.
Rest cooked chicken for 3–5 minutes before slicing.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat leftovers to an internal temperature of 165°F.
Optional variation: A heavy stainless steel skillet can be used instead of cast iron.