Pan Seared Chicken Breast with Ghee (Juicy & Crispy)
I love simple recipes that turn everyday ingredients into something truly delicious, and this pan seared chicken breast with ghee is one of my favorites. Searing the chicken in ghee creates a golden crust while keeping the insides juicy and tender. Paired with some green beans, Brussel sprouts or broccoli - pure perfection.
Ghee has a high smoke point and a rich, slightly nutty flavor that makes it perfect for searing. As the chicken cooks in the pan with ghee, it develops a nice, golden-brown exterior without burning.
This was inspired by my What is ghee post on this site, and pairs well with this amazing Ghee garlic green beans with parmesan recipe.
Jump to:
- Why you'll love this recipe
- Watch how to make this recipe
- Why ghee is perfect for pan seared chicken
- Ingredients
- Step-by-step instructions
- Expert tips (and mistakes to avoid)
- Flavor variations and seasoning ideas
- What to serve with seared chicken breast
- Storage & reheating
- FAQ
- More easy recipes to try
- Pairing
- Pan Seared Chicken Breast with Ghee (Juicy and Crispy)
Why you'll love this recipe
This recipe is one of the easiest ways I know to make chicken breast taste juicy with minimal ingredients and in a short period of time. It comes together quickly in one pan and works well for dinner as well as meal prep. Here are more reasons to love it:
- Juicy and tender every time - by searing the chicken breast in ghee, the moisture from chicken breast is locked in and the result is always juicy and tender with a golden-brown crust. Delicious!
- Rich flavor - ghee enhances the taste of seared chicken and adds a subtle nutty flavor.
- Perfectly crisp edges - the high smoke point of ghee allows the chicken breast to cook at higher heat. This creates crisp edges but does not dry out the insides of the meat.
- Simple ingredients - the recipe uses everyday simple ingredients. Numerous times I found that the simplest recipes are the most delicious.
- Quick weeknight dinner - this pan seared chicken breast cooks in about 15 minutes, which is ideal for a busy weeknight.
- Can be paired with different sides - we tried it with green beans, broccoli, cauliflower rice, pasta, or just a simple green salad. It is so easy to choose a side that will go well with this recipe.
Watch how to make this recipe
Why ghee is perfect for pan seared chicken
Ghee is an excellent choice when selecting the cooking fat for pan searing because it has a naturally high smoke point. This means ghee can handle higher pan heat without burning as easily as butter. This allows the chicken breast to develop a tasty and nice looking golden-brown crust without drying it out, so it stays juicy on the inside.
Also, ghee adds a slightly nutty flavor and richness, which in my opinion pairs perfectly with chicken, because it enhances its flavor. The result? A perfectly seared chicken without the dryness or burnt.
If you're curious about how ghee compares to traditional butter in cooking, you can read a more detailed breakdown in my Ghee vs Butter comparison post.
Ingredients
This recipe uses just a few simple ingredients:
- Chicken breasts - I prefer using air-chilled chicken breasts which is a great option because it typically contains less retained water, which helps the chicken sear better. However, any good-quality chicken breast will work well here.
- Ghee - ideal for pan searing because of its high smoke point.
- Salt - enhances the natural flavor of chicken and creates a well-seasoned crust.
- Black pepper - I like using freshly ground black pepper here, as it adds a mild warmth to the chicken breast.
See the recipe card below for quantities.
Step-by-step instructions
Making this recipe is very simple. Here are the steps:
Step 1: Pat dry the chicken breast with a towel or paper towel (this helps them sear not steam) and season generously with salt and pepper on both sides.
Step 2: Add the ghee in a medium to large sized pan over medium-high heat. I prefer adding the ghee to a cold or slightly warm pan rather than dropping it into a very hot pan.
Step 3: Once the ghee is melted and shimmering, place the chicken breasts in the skillet. Sear the first side without turning them until a deep golden crust forms and the breast releases easily from the pan. This typically takes about 5-7 minutes for me but every pan is different.
Step 4: Flip the chicken and continue cooking it until it is cooked through, for another 5-7 minutes. If the chicken breasts are thick, lower the heat slightly after flipping so the outside doesn't over-brown while the insides are still not cooked through.
Step 5: Transfer the chicken to a plate and let it rest for about 5 minutes before slicing. This way the chicken stays juicy and tender.
Expert tips (and mistakes to avoid)
Here are my top tips that I go by every time I cook this dish:
- Let chicken sit at room temperature for about 15 to 30 minutes before cooking. This might surprise you, but this step will allow it to cook more evenly.
- Always pat the chicken dry before adding spices and cooking because moisture prevents proper searing. The chicken will steam instead of sear if moisture is left on its surface.
- If time allows, let the chicken marinate for about 10 minutes. I find that this enhances its flavor. Sometimes I even add a squeeze of lemon to the chicken, this way it becomes even more juicier.
- Don't overcrowd the pan as if it is too full, the chicken will create moisture and again steam instead of sear.
- Don't turn the chicken over too soon. When properly seared, the chicken will naturally release from the pan and get a deep golden crust.
- Start with evenly thick chicken breast. If one is thicker than another, I typically lightly pound the chicken breast with a meat mallet. This helps it cook evenly and prevents the thinner pieces from drying out.
- Use moderate heat, not high heat as medium heat works best for pan seared chicken breast. Heat too high can brown the outside quickly while the inside hasn't finished cooking yet.
- Let the chicken rest before slicing for about 5 minutes. This helps the chicken stay tender and juicy.
Flavor variations and seasoning ideas
This seared chicken breast in ghee is delicious with just salt and black pepper, but it also works with a variety of herbs and spices. These are some options:
Garlic and herb
I would add a pinch of garlic powder and dried thyme, rosemary, or Italian seasoning for a classic flavor.
Lemon pepper
For a bright, fresh flavor, I would season the chicken breast with lemon pepper and add a bit more black pepper. I found that this version pairs very well with vegetables and salads.
Paprika and garlic
Sometimes I make a combination of paprika (or even smoked paprika), garlic powder, and black pepper. This combination adds warmth and a slight smoky flavor.
Mediterranean style
Use dried oregano, garlic powder, and a pinch of paprika, then finish with a squeeze of lemon juice after cooking.
Spicy variation
When I crave something spicy, I add a pinch of cayenne pepper or red pepper flakes to the seasoning.
These simple variations will allow you to customize this dish for your liking while keeping the cooking method exactly the same.
What to serve with seared chicken breast
This dish is so versatile that it works well with a variety of sides, working great with everything from vegetables to grains.
- Roasted vegetables are my favorite to add as a side to this dish. Roasted carrots, sweet potatoes, Brussels sprouts, or asparagus complement the flavor well. Sautéed green beans or broccoli work amazingly as well.
- Rice or other grains work great as well. Serve the chicken with white rice, brown rice, quinoa, or farro to make the meal more filling.
- Fresh salads balance the richness of ghee-seared chicken. I love pairing this with a simple green salad or a greek salad.
- Mashed or roasted potatoes make a comforting pairing with pan seared chicken breast.
- Pasta or bowls are great options to serve with this dish as well. Sliced chicken breast can be added to pasta dishes, I love adding it to grain bowls, or wraps.
Storage & reheating
Refrigeration
In order to refrigerate, allow the chicken breasts to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Freezing
Cooked chicken breasts can be frozen for longer storage easily. It can be frozen for later use for up to 2 months wrapped or in a freezer-safe container. Just thaw it overnight before using.
Reheating on stovetop
For the best texture, I typically reheat this chicken on stovetop in a skillet over medium heat. I am adding a small amount of ghee or avocado oil when reheating, then cover the pan and warm the chicken until heated through.
Reheating in the microwave
Place the chicken in a microwave-safe plate and cover it loosely to help retain moisture. Heat in short intervals until heated through.
FAQ
Yes, butter can be used instead of ghee, but it has a lower smoke point and can burn more easily in a hot skillet. Ghee is generally better for searing because it tolerates higher heat and browns more cleanly.
Start by patting the chicken dry and cooking it over moderate heat rather than very high heat. Let the chicken cook undisturbed so it develops a proper sear, and always allow it to rest for about 5 minutes before slicing to keep the juices inside.
Searing depends on the type of pan you have, but typically takes anywhere from 5 to 7 minutes per side.
It's best to thaw chicken breast before cooking. Frozen chicken releases excess moisture as it cooks, which prevents the chicken from searing properly and rather steaming instead of searing.
Chicken breast is fully cooked when it reaches an internal temperature of 165°F (74°C). Using an instant-read thermometer is the most reliable way to check doneness.
Chicken often sticks if it's moved too early. Once a proper crust forms, the chicken will naturally release from the skillet. Patting the chicken dry before cooking also helps prevent sticking.
More easy recipes to try
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Pan Seared Chicken Breast with Ghee (Juicy and Crispy)
Equipment
Ingredients
- 1.5 lb Chicken breast
- 1 tablespoon ghee
- ½-1 teaspoon sea salt (to taste)
- ½ teaspoon black pepper
Instructions
- Pat dry the chicken breast with a towel or paper towel (this helps them sear not steam) and season generously with salt and pepper on both sides.
- Add the ghee in a medium to large sized pan over medium-high heat. I like adding the ghee in a cold or warm pan instead of adding it when the pan is hot.
- Once the ghee is melted and shimmering, place the chicken breasts in the skillet. Sear the first side without turning them until a deep golden crust forms and the breast releases easily from the pan. This typically takes about 5-7 minutes for me but every pan is different.
- Flip the chicken and continue cooking it until it is cooked through, for another 5-7 minutes. Chicken is done when it reaches 165°F in the thickest part.If the chicken breasts are thick, lower the heat slightly after flipping so the outside doesn't over-brown while the insides are still not cooked through.
- Transfer the chicken to a plate and let it rest for about 5 minutes before slicing. This way the chicken stays juicy and tender.
Notes
- Let chicken sit at room temperature before cooking. This might surprise you, but if you let the chicken reach the room temperature by letting it sit on the counter for about 15-30 minutes when you take it out of the refrigerator results in a more even cooking.
- Always pat the chicken dry before adding spices and cooking because moisture prevents proper searing. The chicken will steam instead of sear if moisture is left on its surface.
- If time allows, let the chicken marinate for about 10 minutes. I find that this enhances its flavor. Sometimes I even add a squeeze of lemon to the chicken, this way it becomes even more juicier.
- Don't overcrowd the pan as if it is too full, the chicken will create moisture and again steam instead of sear.
- Don't turn the chicken over too soon. When properly seared, the chicken will naturally release from the pan and get a deep golden crust.
- Start with evenly thick chicken breast. If one is thicker than another, I typically lightly pound the chicken breast with a meat mallet. This helps it cook evenly and prevents the thinner pieces from drying out.
- Use moderate heat, not high heat as medium heat works best for pan seared chicken breast. Heat too high can brown the outside quickly while the inside hasn't finished cooking yet.
