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Pan-Seared Butter Chicken Breasts: Quick & Juicy
Pan-seared butter chicken breasts with thyme, simple pan sauces, and quick rest—weeknight friendly and flavorful.
Why this recipe works
This pan-seared butter chicken breast recipe is a fast, simple option for a weeknight dinner. It suits home cooks who want a flavorful, approachable method with a light pan sauce.
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Key takeaways
Butter adds flavor and a nice crust.
Keep a little broth to make pan sauce.
Rest the meat after cooking for juicier slices.
Recipe guide
This pan-seared butter chicken breast recipe is a fast, simple option for a weeknight dinner. It suits home cooks who want a flavorful, approachable method with a light pan sauce.
A quick method for juicy, flavorful chicken with a silky pan sauce.
- Butter adds flavor and a nice crust.
- Keep a little broth to make pan sauce.
- Rest the meat after cooking for juicier slices.
Sear and season
Season the chicken with salt, pepper, and thyme. Heat butter in a skillet until foamy, then sear the chicken on both sides until golden. This builds flavor and a good crust.
Create pan juices
Add 1/2 cup chicken broth to the pan after searing. Scrape up browned bits to create pan juices. Simmer on medium-low until a safe internal temperature is reached.
Rest, slice, serve
Rest the chicken 5 minutes, then slice and spoon the pan juices over the top. This keeps moisture and distributes flavor.
Ingredients
- 2 tbsp butter
- 2 chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup chicken broth
Instructions
- Pat chicken breasts dry and season both sides with salt, pepper, and thyme
- Heat butter in a large skillet over medium-high heat until melted and foamy
- Add chicken breasts and sear without moving until golden brown, about 4-5 minutes
- Flip chicken and sear the second side until golden, about 3-4 minutes
- Reduce heat to medium-low and pour in chicken broth, scraping up browned bits
- Cover skillet and simmer until chicken reaches 165°F (about 6-8 minutes depending on thickness)
- Transfer chicken to a plate and rest 5 minutes before slicing
- Serve chicken with pan juices spooned over
FAQs
Can I use different chicken cuts?
Yes. Use bone-in or skin-on thighs instead; adjust cook time to ensure internal temperature reaches 165°F.
Can I use oil instead of butter?
Yes. You can skip the butter and use olive oil, but butter adds flavor and a nicer sear.
How long will leftovers keep?
Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth.