Name: Pan Seared Chicken Breast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: For the Chicken:; 4 boneless, skinless chicken breasts; 1 tablespoon kosher salt; ½ tablespoon black pepper; ½ tablespoon garlic powder; 1 tablespoon olive oil; 1 tablespoon butter; For the Sauce:; 1 tablespoon butter; 3 garlic cloves, minced; 2 tablespoons cornstarch; 1 ½ cups chicken stock; 1 tablespoon lemon juice; 1 cup half and half; ½ cup grated Parmesan cheese; ½ teaspoon garlic powder; Salt and pepper, to taste; Chopped parsley, for garnish (optional)

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Pan Seared Chicken Breast with creamy garlic parmesan sauce is a flavorful and easy-to-make main dish that comes together in just 30 minutes. This recipe takes tender, golden chicken breasts and elevates them with a rich, savory sauce that is perfect for spooning over the chicken and any sides you choose. Whether you’re looking for a quick dinner option or a dish to impress your guests, this recipe will not disappoint.

Why You’ll Love This Recipe

This Pan Seared Chicken Breast recipe is a simple yet delicious way to prepare chicken. The chicken breasts are seared to a perfect golden brown, then smothered in a creamy garlic parmesan sauce that’s full of rich flavor. It’s a comforting dish that pairs wonderfully with mashed potatoes, rice, or a fresh green salad. The best part? It’s ready in just 30 minutes, making it a perfect choice for a weeknight meal or a special occasion. Pan Seared Chicken Breast

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon butter

For the Sauce:

1 tablespoon butter
3 garlic cloves, minced
2 tablespoons cornstarch
1 1/2 cups chicken stock
1 tablespoon lemon juice
1 cup half and half
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
Chopped parsley, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Pat the chicken breasts dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken to the skillet and cook until golden brown, about 5-7 minutes per side. Flip the chicken and continue cooking until golden and the internal temperature reaches 165˚F on an instant-read thermometer.
Transfer the chicken to a platter and keep warm.
Reduce the heat to medium-low and add the remaining butter to the pan.
Once the butter is melted, stir in the garlic and cook for 30 seconds.
Sprinkle the cornstarch into the pan and cook for an additional 30 seconds.
Turn the heat to low and whisk in the chicken stock, stirring until the sauce begins to thicken slightly.
Stir in the lemon juice and half and half. Simmer for 3-4 minutes until the sauce thickens.
Stir in the parmesan cheese and garlic powder, continuing to stir until the sauce is smooth.
Season the sauce with salt and pepper to taste.
Return the chicken to the pan and cook on low for an additional 5 minutes to warm the chicken through and coat it in the sauce.
Serve immediately, garnished with chopped parsley, if desired, and spooned with the creamy garlic parmesan sauce.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Herb variations: Add fresh or dried herbs such as thyme, rosemary, or oregano to the sauce for an extra layer of flavor.
Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a bit of heat.
Low-fat version: For a lighter version, substitute the half and half with low-fat milk or a non-dairy milk like almond milk, and use less butter.
Chicken Thighs: If you prefer using chicken thighs, you can swap them in for the breasts. The cooking time may vary slightly, so be sure to check the internal temperature.

Storage/Reheating

Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Keep the sauce separate to prevent the chicken from becoming soggy.
Freezing: You can freeze the cooked chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over low heat.
Reheating: Reheat the chicken and sauce gently on the stove over low heat, stirring occasionally. If the sauce thickens too much, add a little more chicken stock or milk to reach the desired consistency.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs will work well in this recipe. Just be sure to adjust the cooking time, as chicken thighs can take a bit longer to cook through.

2. Can I make the sauce without cornstarch?

Yes, if you prefer not to use cornstarch, you can let the sauce simmer longer to thicken naturally. Alternatively, use flour to make a roux before adding the chicken stock for a thicker sauce.

3. Can I use a different type of cheese in the sauce?

Yes, you can use other cheeses like mozzarella, asiago, or romano in place of parmesan. Just keep in mind that the flavor of the sauce may change slightly depending on the cheese you choose.

4. How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should read 165˚F (75˚C) when fully cooked.

5. Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the fridge. Reheat it gently on the stove and add a little chicken stock or milk if it thickens too much.

6. Can I use heavy cream instead of half and half?

Yes, you can substitute heavy cream for a richer, creamier sauce. If you want a lighter version, stick with half and half or even milk.

7. Can I add vegetables to this dish?

Yes, you can add vegetables such as spinach, mushrooms, or broccoli to the sauce for extra flavor and nutrients. Sauté them in the skillet before adding the garlic and cornstarch.

8. Can I use pre-cooked chicken for this recipe?

While this recipe is best with fresh, uncooked chicken breasts, you can use pre-cooked chicken if you’re short on time. Just be sure to heat it through thoroughly in the sauce.

9. Can I make this dish without butter?

If you want to make this dish dairy-free, you can omit the butter and use additional olive oil or a dairy-free butter substitute.

10. Can I serve this with pasta?

Absolutely! This pan seared chicken breast and its creamy garlic parmesan sauce would pair beautifully with pasta like fettuccine, penne, or spaghetti.

Conclusion

Pan Seared Chicken Breast with creamy garlic parmesan sauce is a quick, delicious, and satisfying meal that’s perfect for any occasion. The chicken is crispy on the outside and juicy on the inside, while the sauce adds a luxurious, rich flavor. With minimal ingredients and preparation time, this dish is sure to become a go-to in your recipe collection. Serve it with your favorite sides for a meal that’s sure to please everyone!

Pan Seared Chicken Breast