Learn how to make pan seared chicken and the possibilities become endless.
It’s probably safe to assume that chicken is the most frequently cooked protein in most of our homes. One of the many reasons I cook so much chicken is how versatile it is— it compliments more flavor profiles than any other protein, or it’s just fine all by itself – on top of a salad or in a sandwich. Once you learn the basic technique of how to pan sear chicken, you will be able to get very creative with flavors.
This post is not intended to provide you an exact recipe for pan seared chicken, but rather teach you how to make it. Its so easy that it can be scaled up or down in quantity for 1 person, or a family of 6. Once you have the technique, you can start to create new flavor combinations to sass up your meal prep, lunches and dinners.
Simple Pan Seared Chicken is a versatile base for countless meal combinations.
Simple pan-seared chicken serves as a versatile foundation for an endless variety of meals. Its the perfect canvas for different seasonings, sauces, toppings. Whether sliced over a fresh salad, layered into a hearty sandwich, tossed into a grain bowl, or paired with roasted vegetables, the possibilities are truly limitless.
It fits seamlessly into various diets and lifestyles, making it a go-to protein for easy, healthy meals. Plus, its ability to be prepped in advance makes it a meal-prep staple, ensuring you always have a delicious, protein-packed option ready to go.
Pan Seared Chicken is Excellent for Meal Prep & Busy Schedules
Pan-searing chicken breasts is an excellent technique for meal preppers, beginners in the kitchen, and anyone who loves experimenting with flavors. It’s also a perfect foundation for KETO and gluten-free meals. Quick, easy, and delicious, it can be made ahead of time—truly one of the most versatile cooking methods out there.
I typically pan sear several portions on a Sunday or Monday as part of my meal prep for the week and then use the chicken throughout the next few days for work lunches or quick dinners. I try to create different combination so I never get bored eating the same thing two days in a row. I often take inspiration from leftover vegetables, sauces and cheeses that I have on hand. Or, I simply chop it into a salad or make a chicken sandwich. The ideas are endless for how to enjoy a basic piece of pan seared chicken.
Feaster’s Tips:
• For plant based eaters this same approach can be used by substituting the chicken for 1/2″ long strips of zucchini or a sweet potato slice and follow the same technique.
• When I use this chicken with toppings (rather than in a salad), I simply set the chicken breasts on a parchment lined sheet pan (for easy clean up), add the toppings, and bake for about 6-8 minutes or until heated through. Serve hot.
Pan Seared Chicken
Ingredients
- boneless chicken cutlets sliced thin
- extra virgin olive oil or EVOO spray
- Kosher salt & fresh ground pepper
Instructions
- Heat a non-stick skillet pan, preferably a griddle pan, over medium-high heat.
- Spray or baste chicken with EVOO and season with salt & pepper. Flip & repeat. (I like to pepper one side only.)
- Place chicken on griddle, presentation side down. Sear for 2 minutes. The chicken should be turning white from the bottom up and should have a light brown sear. Flip. Cook for another 2 minutes. (Timing may change based on thickness of chicken breast)
- If you are unsure about doneness, use a pairing knife to make a very small slice and check the inside for pink. Remember that it will keep cooking off the heat and if you are using it for a hot meal, it will finish cooking in the oven so you don't want to over cook it.
- Remove the chicken from the pan to a plate and let rest. *If you are not using the chicken right away, make sure to cool compleatly before refridgerating.
