Easy Pan-Seared Chicken Breasts Recipe for Juicy, Flavorful Weeknight Dinners

🛒 Ingredients (Check Off As You Measure)

• 2 large boneless, skinless chicken breasts (about 1 ½ lbs total)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, smashed
• 4 sprigs fresh thyme
• 1 tbsp fresh lemon juice

🍳 Step-by-Step Instructions

1. Pat the chicken breasts dry with paper towels. If they are thick, slice them horizontally into two thinner cutlets. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the chicken in the skillet in a single layer, making sure not to overcrowd.
3. Sear the chicken without moving it for 4-5 minutes, until the bottom is deeply golden and releases easily from the pan. Flip and cook for another 4-5 minutes, until the internal temperature reaches 160°F.
4. Reduce the heat to medium-low. Add the butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan and baste the chicken with the melted butter for 1-2 minutes, until the chicken reaches 165°F.
5. Remove the chicken to a cutting board and let rest for 5 minutes. Drizzle with fresh lemon juice and spoon any pan juices over the top before serving.