Main DishesMeat

Pan Seared Chicken Breast | Pan Fried Chicken Recipe

The golden-brown hue of Pan Seared Chicken Breast contrasts with bright red cherry tomatoes, creating a vibrant display that tantalizes anyone’s appetite.

Pan Seared Chicken Breast

Pan Seared Chicken Breast | Pan Fried Chicken Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2 Servings
Calories 310 kcal


  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes
  • 1/4 cup fresh basil, chopped
  • 1/2 cup chicken broth
  • 1 tablespoon balsamic vinegar


  • First of all, season the chicken breasts on both sides with salt and pepper.
  • Then Place a large-sized frying pan on medium heat and heat the olive oil.
  • Now, when the oil is heated enough, cook the chicken breasts for about 6-7 minutes on each side. Or they turn golden brown.
  • Remove the chicken breasts from the frying pan and place them in another pot aside.
  • Add garlic and cook until fragrant in the same frying pan.
  • Then, cherry tomatoes to the same frying pan and cook them for about 5 to 6 minutes.
  • The next step is to pour the chicken broth and balsamic vinegar. When the mixture is started to simmer, cook it for 5 minutes more.
  • Now return the chicken breasts to the frying pan to let them simmer for 2 minutes in the sauce.
  • Before serving, you can sprinkle with fresh basil.


Serving Suggestions for Pan Seared Chicken Breasts:

Lemon Herb Chicken:

Serve the chicken breasts with a squeeze of fresh lemon juice and sprinkle them with a mixture of chopped fresh herbs like thyme, rosemary, and parsley. This adds brightness and flavor to the dish.

Creamy Mushroom Sauce:

Top the pan-seared chicken breasts with a rich and creamy mushroom sauce.





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Noah Oliver

I am Noah Oliver, a Food and Recipes Blogger. I post very delicious and appetizing blog posts. Visit frequently if you are a food lover.

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