Pan Seared Chicken Breasts with gravy recipe are one of the easiest and most simple chicken dishes that you can make. They are also very versatile, meaning that they can be paired with a variety of different side dishes.
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Pan-seared chicken breasts with homemade gravy are a perfect weeknight dinner idea and can be paired with nearly any side dish. It’s easier than you think to make perfectly juicy chicken breasts on the stovetop! The secret is my simple, tried-and-true technique for creating a great sear without over-drying the chicken. Give my pan-seared chicken and gravy recipe a try and enjoy this as a 30-minute meal tonight.
What You’ll Learn in this Post:
Easy Pan Seared Chicken Breasts and Gravy
Chicken breasts are one of the most common proteins to have on hand, but they can be difficult to work with to make an easy weeknight dinner. While white meat is tasty, it really isn’t anything exciting.
There are a million different ways to prepare breasts, but some recipes are very labor-intensive or take too long, and/or leave you with a dried-out and rubbery dish.
Sometimes you just need to get back to basics! With this recipe, I’ll teach you how to cook the juiciest chicken breasts by perfecting a simple, classic searing method… in less than 30 minutes! It is so easy, you can even make side dishes at the same time and have dinner ready super quickly.
Why sear? By searing chicken breasts in a hot skillet, the outside of the breast becomes beautifully caramelized and flavorful. The juices are then sealed inside, so every bite is moist and tender.
You don’t need lots of seasonings or anything special – the chicken is the star of the show here!
Pan seared chicken with homemade gravy is not only an easy recipe to make, but it is also a healthier alternative to other chicken breasts dishes – like fried or breaded and baked chicken dinners.
This simple recipe is low in carbs, but still high in protein and very tasty.
Ingredient Notes and Substitutions
- Chicken – I used skinless, boneless chicken breasts, but you can also use other cuts of chicken of your choice.
- Seasoning – Black pepper and kosher salt is used to add flavor to our recipe. However, you can also add your favorite blend of seasonings such as paprika, dried thyme, garlic powder, dried rosemary, dried oregano, or dried basil.
- Olive oil – Used for searing and to keep the chicken from sticking to the pan. You can also use any oil of your choice, such as avocado oil, vegetable oil, or grapeseed oil.
- Gravy – We used chicken stock, corn starch, and butter to make homemade gravy that complements this recipe.
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How to Make Pan Seared Chicken Breast
With my handy tips and step-by-step recipe, you’ll be making perfectly juicy simple pan seared chicken breasts in no time!
Tip #1
To properly sear chicken, pat chicken breasts with paper towels to ensure they are completely dry.
After you’ve thoroughly dried the breasts, pound them flat to help them cook quicker and more evenly.
Then, heat olive oil in a large skillet and carefully lay in the chicken breasts. Cook for a few minutes on each side to sear to a golden brown.
Tip #2
Heat and temperature are key! After the chicken is seared, low heat finishes cooking the chicken, keeping it tender and juicy.
Cover the seared chicken with a lid as you continue cooking on low in the skillet. This ensures that the juices stay locked in and will help avoid undercooking.
Monitor the internal temperature of the chicken as it cooks, ensuring it does not go above 165º F.
For more tips on pan searing chicken (including video prep) see our Chicken Piccata recipe.
To keep the chicken breasts moist, let rest for at least 5-10 minutes before serving.
Make Easy Homemade Chicken Gravy
Use the same skillet and drippings to make a quick gravy while the pan-seared chicken breasts rest.
Here are the simple steps for making a yummy chicken gravy from scratch:
- First mix together cold chicken broth and cornstarch in a small bowl, stirring until smooth.
- Then add butter to the skillet over medium-high heat. Once it’s melted, add the broth and cornstarch mixture. Bring to a boiling as you continue to stir, and deglaze the pan by scraping to loosen browned bits.
- Reduce the heat to medium-low; simmer and stir for a few minutes until the gravy has thickened.
Immediately remove the pan from the heat, and spoon hot gravy over your chicken dish.
What To Serve with pan seared chicken breasts
Potatoes are by far my favorite starch to serve alongside juicy chicken breasts. Try these incredibly easy and delicious no-drain Instant Pot Mashed Potatoes, Hassleback Potatoes, or this delicious Instant Pot Loaded Potato Casserole.
Our Sourdough Stuffing recipe is perfect for a holiday-inspired meal and goes great with the homemade chicken gravy from this recipe.
And you should definitely have a basket of fresh, hot Drop Biscuits with Self Rising Flour on the dinner table!
Need something sweet after a wonderfully hearty, savory meal? Give this quick Bisquick Strawberry Cobbler a try!
Love Chicken Recipes? We have more for you
If you’re looking for a new chicken dish to try, check out our Blackened Chicken Tenders recipe. The simple spices give the chicken a delicious flavor. You may also want to try our Bisquick Chicken Tenders and Baked Chicken Tenderloins.
If you love to pan fry chicken, our Pan seared chicken thighs and Chicken Piccata are the other best options for you.
Frequently Asked Questions
Pan-seared chicken breasts are a great protein for make-ahead meals. They keep well in the fridge for up to 4 days and in the freezer for up to 3 months when properly sealed in airtight containers.
Use these perfect seared chicken breasts as the base for making chicken tacos or enchiladas, salads, pot pies, sandwiches, and much more!
It will take about 4-5 minutes per side. However, the cook time may vary depending on the size and thickness of your chicken breasts. You can use a meat thermometer to check for doneness.
Check the internal temperature of the chicken with a thermometer. Chicken is done when the internal temperature is 165º.
Pan Seared Chicken Breasts
Equipment
- 11" – 12" skillet with a lid
Ingredients
For the Pan Seared Chicken
- 4 (6 ounces) boneless, skinless chicken breasts
- ½ teaspoon freshly ground black pepper divided
- 1 teaspoon kosher salt divided
- 2 tablespoons olive oil divided
For the Homemade Chicken Gravy
- ½ cup low sodium chicken stock
- 2 teaspoons corn starch
- 1 tablespoon butter
optional
- 1 tablespoon chopped fresh flat-leaf parsley (optional)
Instructions
Pan-seared chicken
- Pat chicken breasts dry with paper towels. Let chicken stand at room temperature for 10 minutes.
- Flatten chicken breasts, using the flat side of a meat tenderizer or a rolling pin, until they are 1" to 1.5" thick. Brush on 1 Tbsp of olive oil, and sprinkle with salt and pepper.
- Heat a large stainless-steel skillet over medium-high heat. Add 1 Tbsp of olive oil to the pan and swirl to coat. Place chicken in pan, rounded side down, and cook on medium-high for 4 minutes on each side. Do not move the chicken at all between turning. Turn heat down to low, add a lid to the skillet and let breasts cook for 5 minutes.
- Check internal temperature of chicken with a thermometer. Chicken is done when the internal temperature is 165º. Remove chicken from pan; let rest on a plate or platter covered with foil while preparing gravy.
Make the pan gravy sauce
- While the chicken rests, make the gravy: Mix cold chicken broth and cornstarch, and stir until smooth. Add butter to the skillet; once it's melted, add the broth and cornstarch mixture. Bring to a boil, and deglaze the pan by scraping to loosen browned bits.
- Reduce heat to medium-low; simmer for 3 minutes or until thickened. Remove pan from heat. Spoon gravy over chicken breasts before serving.
Notes
Nutrition
Get More Chicken recipes
- Instant Pot Salsa Verde Chicken
- Sheet Pan Chicken Drumsticks
- Instant Pot Chicken Tenderloins
- Sheet Pan Chicken Thighs with Veggies
- Instant Pot Ranch Chicken and Potatoes
- Instant Pot Huli Huli Chicken
I’ll make this tonight. Thank you.