Name: Classic Pan-Seared American Chicken Breast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pieces chicken breast (6 ounces each); 3 tablespoons olive oil; 1.5 teaspoons salt; 1 teaspoon black pepper (freshly ground)

Classic Pan-Seared American Chicken Breast

A simple yet elegant American-style chicken breast dish with a golden, crispy exterior and juicy, tender interior. This versatile protein is seasoned to perfection and cooked in olive oil until beautifully browned, making it an ideal main course that pairs well with any side dish.

30 min

Easy

4 servings

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Taste Profile

Sweet0/10

Salty4/10

Sour0/10

Umami6/10

Spicy2/10

🥄 Texture

Crisp, golden-brown exterior from the pan sear with a tender, lean interior that should be juicy if cooked to 165°F and rested. Because chicken breast is lean, it can become mildly dry if overcooked, so expect a firm but slightly springy bite.

👃 Aroma

Warm, savory aroma of browned chicken and olive oil with a light peppery top note from freshly ground black pepper. The Maillard crust contributes subtle roasted and nutty scents, making the overall aroma appetizing and savory.

🍷 Pairs Well With

A crisp Sauvignon Blanc or a light lager; alternatively, a chilled iced tea or sparkling water with lemon complements the dish.

🥗 Side Dishes

Roasted or steamed vegetables (broccoli, carrots, asparagus), mashed potatoes or rice pilaf, and a fresh green salad with a vinaigrette; a simple pan sauce or lemon-butter drizzle also pairs well.

Instructions

Remove the chicken breasts from refrigeration 15 minutes before cooking to allow them to reach room temperature for even cooking.

Pat the chicken breasts dry with paper towels. This step is crucial for achieving a golden, crispy exterior.

Sprinkle both sides of each chicken breast evenly with salt and freshly ground black pepper.

Heat the olive oil in a large skillet over medium-high heat for about 2 minutes until it shimmers and is hot but not smoking.

Carefully place the seasoned chicken breasts into the hot skillet, laying them away from you to avoid oil splatter.

Cook the chicken for 6-7 minutes on the first side without moving them. This allows a golden-brown crust to form.

Flip the chicken breasts carefully using tongs and cook for an additional 6-7 minutes on the second side until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.

Transfer the cooked chicken to a clean plate and let rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the meat.

Serve immediately while hot, optionally drizzling any pan juices over the top.