This quick and easy pan-seared chicken takes less than 15 minutes from fridge to plate. It's juicy, with a salty-seared exterior, and endlessly versatile!

Quick & Easy Pan-Seared Chicken.


  • 2 chicken breasts
  • season salt and pepper, to taste
  • 1-2 tablespoons of vegetable oil (I used avocado oil)


  1. Start heating the oil in a large skillet over medium to medium-high heat. You want the pan to be nice and hot before putting the chicken in, but not so hot that the oil gets smoky.
  2. Place the chicken breasts on a cutting board or other hard, stable surface between two pieces of plastic wrap. Pound the chicken with a meat pounder (or a pot!) so that it’s uniformly thick. It can help to do a strike-and-drag move to get the middle to thin out without pulverizing the edges too much.
  3. Sprinkle the chicken on both sides with salt and pepper.
  4. Carefully place the chicken in the hot pan. Let it cook for 3-4 minutes, until it is browned on the first side. Turn the chicken over and cook for 3-4 minutes more, until it is cooked through. You want it to stay juicy, so keep in mind that the chicken will continue to cook a little after you take it out of the pan.