Juicy Pan Seared Chicken Breasts

Grab your best skillet because we are making pan-seared chicken breasts with golden brown crusts and juicy, tender meat


  • 3 tablespoons olive oil, divided
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 cloves grated garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb boneless, skinless chicken breasts


  1. In a large zip bag, combine 2 tablespoons olive oil, lemon zest, lemon juice, garlic, oregano, salt, and black pepper. Add the chicken breasts, seal, and refrigerate for 20 minutes or overnight. 
  2. In a large skillet, heat the remaining oil over medium-high heat. Place the chicken breasts into the skillet and cook for 6 minutes. 
  3. Once the bottom has developed a golden surface and easily lifts from the skillet, flip and cook for an an additional 3 to 5 minutes or until the chicken reaches an internal temperature of 165F. 
  4. Remove the chicken from heat and allow it to rest 5 minutes before serving or slicing. 



You can use this pan-searing method with the chicken marinade recipe of your choice!


Keywords: pan fried chicken breasts, pan seared chicken