Perfect Pan-Seared Chicken
Achieve perfectly golden-brown, juicy chicken breasts with a high-heat pan sear using ghee, ensuring a delicious crust without burning.
For 2 servings
Pat chicken breasts thoroughly dry with paper towels. This is crucial for a good sear. Season generously on both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Heat a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat for 2-3 minutes. Add the ghee and swirl to coat the pan. Heat until the ghee shimmers and just begins to smoke slightly.
Carefully place the seasoned chicken breasts into the hot skillet, laying them away from you. Do not overcrowd the pan; cook in batches if necessary. Do not move the chicken for the first 4-6 minutes.
Sear undisturbed until a deep golden-brown crust forms on the bottom. The chicken should release easily from the pan when ready to flip.
Flip the chicken breasts and reduce the heat to medium. Continue to cook for another 5-7 minutes, or until the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer at the thickest part.
Transfer the cooked chicken to a cutting board. Tent loosely with aluminum foil and let rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful chicken, and the internal temperature will rise to a safe 165°F (74°C).
Slice or serve whole. Enjoy immediately with your favorite sides.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always pat your chicken very dry: Moisture on the surface prevents browning and steaming, so a dry surface is key for a crispy crust.
- 2Don't overcrowd the pan: Give each chicken breast enough space to sear properly. If the pan is too full, the temperature drops, and the chicken will steam instead of sear.
- 3Use a heavy-bottomed skillet: Cast iron or stainless steel skillets retain heat much better than non-stick, which is essential for achieving a consistent, high-heat sear.
- 4Let it rest: Resting the chicken after cooking allows the muscle fibers to relax and reabsorb the juices, preventing them from running out when you cut into it.
Adapt it for your goals.
Herb Infusion
Add a sprig of fresh rosemary or thyme to the pan during the last few minutes of cooking for an aromatic finish. You can also baste the chicken with the herb-infused ghee.
Spicy KickSpicy Kick
Incorporate a pinch of cayenne pepper or red pepper flakes into your seasoning blend for a bit of heat.
Citrus GlazeCitrus Glaze
After searing, deglaze the pan with a splash of chicken broth and a squeeze of orange or lemon juice, then reduce slightly to create a quick pan sauce.
Why this is on our healthy list.
High in Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety.
Rich in Niacin (Vitamin B3)
Niacin supports energy metabolism, nervous system function, and can help lower cholesterol levels.
Good Source of Selenium
Selenium is a powerful antioxidant that supports thyroid health and boosts the immune system.
Frequently asked questions
While a thermometer is best, you can check for doneness by piercing the thickest part of the chicken with a knife; the juices should run clear. If they are pink, cook for a few more minutes.
