Pan Seared Chicken is juicy on the inside and slightly crisp on the outside. It’s one of my favorite recipes for cooking chicken on the stove top!
Pan Seared Chicken Recipe
If you want to spice up your night with some delicious, juicy chicken, then you certainly came to the right place!
One of the reasons I love cooking with chicken is because it’s basically a blank canvas ready for all types of flavors!
There are so many ways to prepare it so you don’t get bored. It’s also a great source of lean protein.
Pan-Seared Chicken Ingredients
Meat: For this recipe, I used boneless, skinless chicken breasts. You can use bone-in chicken breast, or chicken thighs, but you might need to adjust the cook time a bit.
Jalapeños: A key ingredient! Fresh jalapeños are best, but you can substitute with canned or jarred jalapeños if necessary.
You can also use serrano peppers instead, but be careful because they are about 5 times hotter than a jalapeño!
Spices: You will need a handful of pantry staple spices like: paprika, dried parsley, and coriander.
Wet ingredients: dijon mustard, Worcestershire sauce, and lime juice.
Butter: I used ghee to keep this recipe Whole30 compliant, but you can substitute with butter or olive oil.
Did you know: Ghee is a clarified butter that originated in ancient India!
How to Make Pan Seared Chicken
1. Season the chicken. In a small bowl, combine the paprika, coriander, dried parsley, salt, and pepper. Sprinkle the seasoning mixture over both sides of the chicken breasts.
2. Prepare the marinade. In a small bowl, whisk together the dijon mustard, Worcestershire sauce, lime juice and zest, olive oil, and jalapeño.
3. Marinate the chicken. Pierce the chicken with a fork all over and place in a large Ziploc bag with the marinade. Let the chicken marinate for at least 30 minutes, 2-3 hours is ideal.
4. Cook the chicken. Heat a large, heavy-bottomed skillet (I love my enameled cast iron) on medium heat with a splash of olive oil.
Sear the chicken for 5-7 minutes, flip and add 1/2 tbsp of ghee and cook 5-7 minutes on the other side. Transfer the chicken to a plate and let rest, covered, for 5 minutes before serving.
Note: if you want to make your chicken a little spicier, you can include some of the jalapeño seeds in the marinade or you can put all the marinate ingredients in a food processor or blender so the jalapeño becomes more incorporated.
What to Serve with Pan Seared Chicken
One thing I love about chicken is the variety of sides that go with it! You can keep it simple and serve it over jasmine rice or Cilantro Lime Farro. Or you can top it with some Mango Salsa for some added flavor.
If you’re doing Whole30 or eliminating grains from your diet, try serving it with cauliflower rice or zucchini noodles!
More Delicious Side Dishes
- Vegetarian Stuffed Peppers
- Mexican Street Corn
- Winter Citrus Avocado Salad
- Air Fryer Asparagus
Whole30 Jalapeño Lime Chicken
Whether you are following Whole30 or not, you are going to love this chicken recipe!
This Jalapeno Lime Pan Seared Chicken is a flavor-packed meal that deserves a permanent spot on in your dinner rotations.
It’s one of my favorite ways to make chicken when doing a Whole30 because it has SO much flavor.
If you are unfamiliar with Whole30, it’s a consumer-friendly version of an elimination diet that cuts out potential food sensitivities for 30 days, as well as drastically decreases inflammatory food intake and increases key anti-inflammatory foods like fruits, vegetables, and omega-3 fatty acids.
Questions you may have
Is pan seared chicken healthy?
Overall, pan-searing food is considered healthier than deep-frying due to it using less oil. I recommend using olive oil because it is stable at high temperatures.
If you’re concerned about cooking with oil, you might want to try air frying!
What does it mean to sear the chicken?
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which you cook food (usually meat or seafood) at high temperatures until a browned crust forms.
Can you cook raw chicken in a pan?
Yes! To cook raw chicken in a pan, add a teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in the pan.
Cook until edges are opaque which is roughly 5-7 minutes. After the 5-7 minutes has passed, flip the chicken and cover the pan, lower the heat, and cook for another 10 minutes.
Is it better to sear chicken before baking?
Yes! Here is my cooking secret…sear the chicken in a hot pan on both sides and then slide the pan into a pre-heated oven for a few minutes.
This creates the perfecting browning on the outside, while sealing in all the flavors from your seasoning, and the oven will finish off the cooking.
Is pan seared the same as frying?
No, pan searing and pan frying are two completely different cooking techniques.
When you pan-fry something, it’s done when the chicken has reached an internal temperature of 165 F. This technique is much more unhealthy as it requires a lot more oil.
Searing is done in a pan on the stove and can also be part of a two step cooking process.
More Chicken Recipes To Try
- Parmesan Chicken Meatballs
- Grilled Chicken Pasta Salad
- Slow Cooker Buffalo Chicken Dip
- Air Fryer Chicken Tenders
- Mexican Street Corn White Chicken Chili
Whole30 Recipes You Might Like
- Roasted Mini Potatoes
- Sheet Pan Chicken Fajitas
- Sweet Potato Toast
- Mushroom Bolognese Sauce
- Blackened Shrimp Tacos
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Jalapeño Lime Pan Seared Chicken
- In a small bowl, combine the paprika, coriander, dried parsley, salt, and pepper. Sprinkle the seasoning mixture over both sides of the chicken breasts.
- In another small bowl, whisk together the dijon mustard, worcestershire sauce, lime juice and zest, olive oil, and jalapeño.
- Pierce the chicken with a fork all over and place in a large ziploc bag with the marinade. Let the chicken marinate for at least 30 minutes. 2-3 hours is ideal.
- Heat a large, heavy bottomed skillet (cast irons work great) on medium heat with a splash of olive oil. Sear the chicken for 5-7 minutes, flip and add 1/2 tbsp of ghee and cook 5-7 minutes on the other side. Transfer the chicken to a plate and let rest, covered, for 5 minutes before slicing.
- If you want to increase the spice level in the marinade, place the whole jalapeño with the rest of the marinade ingredients in a food processor. Simply adding sliced or diced jalapeños to the marinade will only give it a slight kick of heat.