Pan-Seared Chicken Breasts

Pan-Seared Chicken Breasts

A few pantry herbs and spices dress up this healthful chicken breast entrée. Try serving the chicken and light pan sauce over creamy mashed potatoes.

Southern Living SEPTEMBER 2007

  • Yield: Makes 6 servings
  • Cook time:35 Minutes
  • Prep time:10 Minutes


  • 2 teaspoons dried Italian seasoning
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 (6- to 8-oz.) PILGRIM'S PRIDE Boneless, Skinless Chicken Breasts
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2/3 cup chicken broth


Stir together Italian seasoning and next 4 ingredients. Sprinkle evenly on both sides of chicken.

Cook 3 chicken breasts in 1 Tbsp. hot oil over medium heat 6 to 8 minutes on each side or until done. Remove chicken from pan. Repeat with remaining 3 chicken breasts and 1 Tbsp. oil.

Sauté garlic in hot skillet 1 minute. Add chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Serve sauce over chicken.


Go to full version of

Pan-Seared Chicken Breasts recipe