Garlic and Thyme Pan-Fried Chicken Breast

This post may contain affiliate links. Read our disclosure policy

Watch the recipe

YouTube ↗

Cooking With Anadi

12K subscribers · juicy chicken breast with crispy skin, garlic and thyme

Subscribe

Watch the full method on YouTube →

I’ll be honest and let you know that my favorite way to enjoy chicken is actually by cooking chicken thighs. The ultimate recipe that comes to mind is my Oven-Broiled Chicken Tikka at Home, which I love to enjoy plain as a starter or I use it in iconic Indian recipes such as Butter Chicken or Chicken Tikka Masala. I also love to use chicken thighs for skewers, such as Singapore Chicken Satay with Creamy Peanut Sauce, Homemade Juicy Chicken Shawarma Sandwich, or Iranian Joojeh Kebabs.

However, chicken breasts are indeed versatile, but they tend to get a bad rap because it is so easy to end up with dried and bland chicken breasts. Chicken breast no longer have to be a pesky protein for you if you prepare this Garlic and Thyme Pan-Fried Chicken Breast as part of your Live to Cook one-month challenge - I guarantee it will no longer be bland and boring ever again! Get started on your cooking journey for free today by signing up to my email newsletter! You’ll also get access to all of my latest recipes right to your inbox so you’ve always got some new ideas to get out of your comfort zone in the kitchen!

Be sure to watch the video recipe to get a visual representation of the method and the tips and tricks presented here on how to make juicy skillet fried chicken breast! It would mean a lot to me if you could please subscribe to my YouTube channel if you’re not already, and don’t forget to press the bell button to receive notifications for when all of my new video recipes go live! Let’s get cooking!

Why You’ll Love This Pan-Fried Chicken Breast Recipe

• Easy and quick: No marination, no lots of prep or long cooking time is required for this chicken breast in a frying pan recipe! We get cooking right away and the chicken cooks in a blink of an eye!
• Flavorful and tender chicken: No more fear of dried chicken breast! A few ingredients go a long way in this pan-seared chicken breast to deliver plenty of flavor. Additionally, your chicken won’t dry out and it will be full of juicy goodness!
• Minimal ingredients: As you’ll soon see, this Pan-Seared Chicken Breast recipe only uses 5 simple ingredients to pack in lots of deliciousness that is restaurant quality! Minimalism will really go a long way, making this chicken breast recipe perfect for weeknight dinners!
• Nutritious: When you think of the ultimate pinnacle of a high protein food, then chicken breast tends to come to mind. Chicken breast is definitely high in protein and low in fat, making it a staple for those who are looking to incorporate lean proteins into their diets. The olive oil will give us some heart-healthy fats that are not only good for our bodies, but good for cooking and providing flavor to the chicken breasts! Keep on reading for lots of serving suggestion ideas to create a balanced meal with these pan-seared chicken breasts that are not only healthy but extremely tasty!

If you are not able to or do not want to use the oven, tenderize the chicken first to flatten it out until it is at most half an inch thick. Then, sear for 4 to 6 minutes on each side with some olive oil and finishing with butter as instructed for this recipe.

Now, you definitely don’t have to use the Thermapen if you don’t have it and don’t want to get it. However, being in 2024 with everyone having busy lives, it definitely can make a difference in the efficiency of your cooking. Otherwise, if you are using a traditional meat thermometer, you simply need to check if the thickest part hits 165° F.

With all that being said, I definitely recommend you use some type of meat thermometer, whether it is Thermapen or a traditional one, to have the confidence that your chicken is completely cooked. Chicken is not beef or fish where you have flex of how it can be cooked! If you absolutely do not have a meat thermometer though, what you can do to check if the chicken is completely cooked is to slice it in half and see if the chicken is pink or not. Alternatively, you can poke the thickest part of the chicken breast, and if it bounces back like touching the tip of your nose and the juices run clear, then your chicken is fully cooked.

Tools Needed to Make Garlic and Thyme Pan-Fried Chicken Breast

• Meat thermometer
• Salt crock
• Cutting board
• Chef’s knife
• Gloves
• Pepper mill
• Tongs
• Olive oil dispenser
• Stainless steel pan

Ingredients for Juicy Pan-Seared Chicken Breast

You can scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button to see all ingredient quantities and to save the recipe for later. The recipe card will also allow you to scale the recipe based on how many chicken breasts you’re cooking. By default, this recipe is for 3 medium chicken breasts.

• Chicken breast: I’m using boneless, skinless chicken breasts. However, if you want the juiciest and most flavorful chicken breast possible, then my recommendation would actually to use skin-on and bone-in chicken breast. The skin will absorb the flavors even more and protect the chicken from drying out. The bone will also preserve the moistness of the chicken breast. Bone-in and skin-on chicken breast is usually cheaper, so if you can, opt for this for the best results!
• Olive oil: This is used to cook the chicken breast and add flavor. The olive oil protects the butter that will be added later on in the cooking process to prevent the butter from burning. The chicken needs time and a high pan temperature to create a good sear which is where olive oil comes to play, due to its higher smoke point. The butter comes in later to enhance the flavor and richness in the dish.
• Butter: Lately I’ve been loving to use salted butter as I just find it more flavorful. We’ll be adding cold butter to the pan after the chicken has cooked on one side to add more flavor, add a velvety richness to the chicken breast.
• Thyme: Fresh thyme leaves to provide fragrance and aroma.
• Salt and pepper: Essential seasonings to taste.
• Garlic: Lightly crushed cloves will really enhance your chicken breasts and provide plenty of flavor!

Tips for the Juiciest Pan-Seared Chicken Breast

• You can adapt this recipe if you are using skin-on chicken breasts, this will result in the tastiest version of this recipe since the skin will protect the meat from drying out as you cook it mostly skin side down. And bone-in chicken will ensure the final dish is much juicer and flavorful.
• Pat the chicken dry so that the seasonings stick well to the surface and helps create an even golden brown crust. Excess moisture in the chicken can cause it to steam more than sear until the moisture is cooked off, so anything to get the best sear is in your favor.
• If you want to only cook the chicken breasts on the pan and not finish them in the oven, then be sure to pound/tenderize the chicken thinly to ensure that the chicken breasts cook quickly and evenly. Alternatively, you can butterfly the chicken instead of pounding it thin.
• The oil is ready when you see it glimmering. Make sure to only add the oil once the pan is hot to prevent the oil from burning.
• While the chicken is searing on the first side touch or move the chicken as little as possible. You want to leave the chicken untouched in order for it to get the perfect golden brown crust. Once the chicken has achieved the sear, it will be really easy to lift and flip it, that's how you know it’s time to flip.
• Lower the heat before adding the cold butter to the pan. While the olive oil helps protect the butter from burning, lowering the heat helps protect the butter further as you start basting the chicken to prepare it for the oven.
• The cooking time will vary based on the thickness of the chicken breast, so be mindful of this if cooking chicken breasts of different sizes.

How to Make Amazing Pan-Fried Chicken Breast

Preheat the oven to 350 F.

Pat the chicken breasts dry on each side using paper towels and season the presentation side with salt and pepper.

If using the Typhur Smart Thermometer or using a similar device to monitor the chicken breasts as they cook, insert the probe at this stage.

Place a stainless steel pan on medium heat until hot. Test readiness by sprinkling water on the pan; if droplets dance and evaporate, then the pan is ready.

Add olive oil to the pan and once the oil has a glimmer, add the chicken to the pan (presentation side down).

Season the other side with salt and pepper. Cook the presentation side for 4-5 minutes, or until the chicken is golden brown on this first side.

Once the first side of the chicken breast has cooked, flip on the other side.

Then, lower the heat and add butter, thyme sprigs, and garlic cloves.

Using a tablespoon, baste the chicken with the molten oil and molten butter mixture. Pour this over the garlic and thyme as well and using tongs, distribute the thyme sprigs on the chicken breasts.

Once the chicken has cooked on the other side for 2 minutes, transfer the pan to the oven and cook for another 12-15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest point.

Remove the pan from the oven and allow the chicken to rest over a wire rack.

Before serving, rub the chicken with the garlic and thyme leftover on the pan. Slice and serve as desired.

Furthermore, you may be wondering if you can use dried herbs for this recipe, as you have probably seen many other recipes use dried herbs and dried spices. Because we’re cooking the chicken at high temperatures to get a nice sear, the dried herbs may end up burning, and the final result will leave a bitter taste. Fresh herbs just worked better for this approach since they are much more subtle compared to the concentrated flavor in dried herbs. It is worth noting that if you are comfortable with toggling the heat actively based on how the chicken is looking, it is possible to get a good dish with dried herbs as well.

How to Serve Pan-fried Chicken Breast

I would serve this Pan-Fried Chicken Breast as a main dish as you are putting in the time and effort to make some incredibly flavorful chicken breast! While you could technically add it to pasta or sandwiches if you really wanted to, I honestly believe that following this process is over-kill if you’re going to toss it into something else. I would recommend you allow this amazing juicy and tender stovetop chicken breast to be the centerpiece of your meal, and accompany it with a starter or side! Here are just a handful of ideas to mix and match to create a balanced and satisfying dinner!

• Salads:Arugula Salad with Goat Cheese and Almonds, Light Vegan Mediterranean Couscous Salad
• Side dishes: Fresh Black Bean Salsa, Garlic-Butter Sautéed Broccoli
• Potatoes: Sweet Potato Mash, Potatoes au Gratin, Potato Salad, Super Easy Butter & Garlic-Herb Sautéed Baby Potatoes
• Fries: Air Fryer Garlic Parmesan Fries, Crispy Air Fryer Sweet Potato Fries, Air Fryer French Fries, Homemade Curly Fries, Classic Poutine
• Soup: Simple Roasted Tomato Soup, Vegan Minestrone Soup, French Onion Soup, One-Pot Cream of Asparagus Soup
• Rice: Greek Lemon Rice Pilaf, Restaurant-Style Mexican Tomato Rice, Light and Healthy Vegetable Rice Pulao

Storing Pan-Fried Chicken Breast in the Fridge

After the Pan-Seared Chicken Breasts have completely cooled down, transfer them into an airtight container. You can keep cooked chicken breasts in the fridge for up to 3 to 4 days. Don’t worry if you can’t finish the chicken in this timeframe - you can definitely freeze the pan-seared chicken breasts!

Storing Garlic and Thyme Pan-Fried Chicken Breast in the Freezer

You can store the Garlic and Thyme Pan-Fried Chicken Breasts in the freezer for up to 4 months to prevent freezer burn.

Reheating Pan-Seared Chicken Breast

The oven is the optimal way to reheat the chicken to preserve the most juiciness. Simply preheat the oven to 350F and place the chicken in an oven-safe dish with some chicken broth or water. Adding an extra splash of liquid helps to keep the chicken moist. Cover and heat the chicken for 15-20 minutes. You could also follow a similar process on a pan over the stove. Cover the pan with a lid and add a splash of water or broth, gently cooking the chicken until warmed through.

Of course, the quickest way to reheat your Pan-Seared Chicken Breast would be in the microwave. In a microwave-safe dish, heat the chicken breasts for about 30 seconds to a minute, depending on the thickness of the chicken breasts and how many you are reheating at once. However, I would exercise caution using the microwave to reheat your chicken because rubbery chicken will result in overheating in the microwave, which would be a shame after all the effort you put in to make these amazing chicken breasts initially!

More Essential Chicken Cooking Techniques!

• Italian-Herb Grilled Chicken Breast
• Mastering the Art of Juicy Grilled Chicken
• Perfectly Poached Chicken Breast
• No-Fail Roast Chicken
• Easy Sheet Pan Shawarma Chicken
• Garlic Parmesan Chicken Wings
• Crispy Buttermilk Fried Chicken

The Pan, the Butter and Cooking in Batches

A large skillet matters more here than it sounds like it should. Three medium chicken breasts need room to sit flat without touching, and a crowded pan steams them instead of searing them. If your pan will not take all three comfortably, cook in batches - the 350 F oven stage gives you a natural place to hold the first lot anyway. Stainless steel is what this recipe calls for and it is the right choice: it browns better than nonstick, and the fond it leaves behind is exactly what the butter, garlic and thyme turn into a pan sauce at the end.

On the fat, the order matters. Two tablespoons of olive oil go in first because they have to survive the initial sear, and the tablespoon of butter only arrives after the flip, once the heat has come down. Butter has a low smoke point and would blacken if it went in at the start, so the high-smoke point oil does the searing and the butter shows up for flavor and for basting. Salt and freshly ground black pepper on both sides is the entire seasoning list, and it is enough.

If You Are Not Using the Oven

The oven finish is what makes this reliable, but it is not compulsory. Flatten the boneless chicken breasts with a meat mallet to no more than half an inch - at that point you effectively have a chicken cutlet - and sear for 4 to 6 minutes a side on the stove, finishing with the butter, garlic and thyme exactly as written. Even thickness is the whole trick. A breast that is an inch deep at one end and paper thin at the other will always overcook somewhere, no matter how carefully you watch it.

Some recipes dust the breast in all-purpose flour before it hits the pan, which does give a crisper crust and is genuinely useful on skinless chicken. This recipe leaves it out, so the browning comes from the pan and the oil alone - and from the chicken being properly dry before it goes in.

What to Serve Alongside

Because the chicken comes out rich with butter and garlic, it wants something clean next to it: a sharp green salad, green beans blanched and then finished in the pan juices, or roasted broccoli. Any of the three will take the leftover garlic and thyme from the pan and make the plate feel finished. Leftovers keep in the refrigerator and reheat best low and covered, so the breast does not dry out on its second pass through the heat.

Seasoning Pan-Fried Chicken Breast: Paprika, Garlic Powder and Other Add-Ons

The recipe seasons the chicken breasts with nothing but salt and pepper, and that is deliberate: the flavor here is meant to come from the butter, the crushed garlic cloves and the dozen thyme sprigs you baste with. The surface is still a blank canvas, though, and there is room to season chicken breasts more heavily if that is what you want. Paprika is the one I reach for most, because in small quantities it changes the taste very little but it deepens the color of the crust. Garlic powder and onion powder both work well too, and unlike fresh garlic they will not scorch in the four to five minutes the presentation side spends face down in the pan. Lemon pepper is the outlier, sharp and citrusy against all that butter, and it suits the chicken better than it suits the thyme, so if you use it consider leaving the sprigs out. All of these are additions rather than part of the recipe as written.