• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hangry Economist logo
  • Home
  • About Us
    • Contact Us
  • Recipes
    • Recipe Index
    • 30 Minutes or Less
    • Healthy-ish
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
  • Lifestyle
    • DC/MD/VA Local Finds
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Lifestyle
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Us
    • Lifestyle
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Easy Marinated Pan-Seared Chicken Breast

    Dec 9, 2021 · Leave a Comment

    Jump to RecipePrint Recipe

    This marinated pan-seared chicken breast recipe is my go-to for delicious chicken breasts. It's only 6 ingredients, comes together quickly, and can be made in a pan or on the grill, so it's perfect for all 4 seasons. It always comes out moist with a great sear and so much flavor. I use this chicken for pretty much everything--I love it served on salads, pasta, or on its own. I also use it for meal-prep--it's great heated up!

    This is a picture of marinated pan-seared chicken breast in a pan.

    Here's what you'll need for this marinated pan-seared chicken breast.

    • Chicken breast. Chicken thighs or chicken tenders will also work if that's what you prefer.
    • Frank's RedHot Original Cayenne Pepper Sauce. You can substitute your own favorite hot sauce or buffalo sauce, but I'm pretty much obsessed with Frank's.
    • Maple syrup. 100% pure maple syrup is best. Honey works too if you don't have any maple syrup on hand.
    • Soy sauce, or coconut aminos for gluten free and Paleo
    • Garlic
    • Oil. Use something with a high smoke-point, like avocado oil. Avoid olive oil because it's more likely to burn.
    This is a picture of marinated pan-seared chicken breast in a pan.

    Here's how we make it.

    Combine chicken breasts, hot sauce, maple syrup, soy sauce or coconut aminos, and garlic in a gallon baggie and shake to combine everything. Transfer to the refrigerator for at least an hour and up to 24 hours.

    This is a picture of marinated chicken breast in a baggie.

    Once the chicken is done marinating, add oil to a large non-stick or cast-iron pan over medium heat. Once the oil is hot, add the chicken breasts and cook, untouched, for about 6 minutes. Check the bottom of the chicken breasts to make sure they're not burning--if they're not, leave them in the pan for another 2 minutes, then flip them over. Add more oil, then cook the other side of the chicken breasts for another 6-9 minutes, or until a thermometer inserted into the thickest part of the breasts reads 165 degrees. Total cook time will vary based on the thickness of your chicken breasts.

    This is a picture of raw chicken in a pan.
    This is a picture of cooked chicken in a pan.

    Remove the chicken breasts from the pan and let them rest for at least 5 minutes before cutting.

    This is a picture of cut marinated pan-seared chicken breast in a pan.

    Looking for recipes to pair this chicken with? Try these:

    • Mushroom and Ricotta Cheese Tortellini
    • Instant Pot Lemon Pepper Rice
    • Fall Harvest Salad with Sweet Potato, Apple, and Halloumi Cheese
    • One-Pot Healthier Copycat Kraft Mac and Cheese
    This is a picture of mushroom and ricotta cheese tortellini with a spoon next to it.
    Mushroom and Ricotta Cheese Tortellini
    This is a picture of instant pot lemon pepper rice with rotisserie chicken.
    Lemon Pepper Rice
    Fall Harvest Salad
    Copycat Kraft Mac and Cheese
    The Easiest Marinated Pan-Seared Chicken Breast

    The Easiest Marinated Pan-Seared Chicken Breast

    This marinated pan-seared chicken breast recipe is my go-to for delicious chicken breasts. It's only 6 ingredients, comes together quickly, and can be made in a pan or on the grill, so it's perfect for all 4 seasons. It always comes out moist with a great sear and so much flavor.

    Pin
    Print
    Recipe by Mollie
    5 from 1 vote
    Course: DinnerCuisine: ChickenDifficulty: Easy
    Servings

    6

    servings
    Prep time

    5

    minutes
    Cooking time

    20

    minutes
    Calories

    350

    kcal
    Total time

    25

    minutes

    Ingredients

    • 3 pounds chicken breasts, about 4-5 breasts

    • ½ cup Frank's RedHot Original Cayenne Pepper Sauce

    • ½ cup maple syrup

    • 1 cup soy sauce or coconut aminos (use coconut aminos for gluten free, Paleo)

    • 4 cloves garlic, minced

    • 3 tablespoons high smoke point oil, like avocado oil

    Directions

    • Combine chicken breasts, hot sauce, maple syrup, soy sauce or coconut aminos, and garlic in a gallon baggie and shake to combine everything. Transfer to the refrigerator for at least an hour and up to 24 hours.
    • Once the chicken is done marinating, add 2 tablespoons of oil to a large non-stick or cast-iron pan over medium heat.
    • Once the oil is hot, add the chicken breasts and cook, untouched, for about 6 minutes. Check the bottom of the breasts to make sure they're not burning--if they're not, leave them in the pan for another 2 minutes, then flip them over.
    • Add the remaining tablespoon of oil to the pan and cook the other side of the chicken for another 6-9 minutes, or until a thermometer inserted into the thickest part of the breasts reads 165 degrees. Total cook time will vary based on the thickness of your chicken.
    • Remove the chicken from the pan and let it rest for at least 5 minutes before cutting.

    Notes

    • Use something with a high smoke-point, like avocado oil. Avoid olive oil because it's more likely to burn.
    • 100% pure maple syrup is best for this recipe. Honey works too if you don't have any maple syrup on hand.

    Did you make this recipe?

    Tag and follow @hangryeconomist on Instagram

    Like this recipe?

    Follow @hangryeconomist on Pinterest

    « One-Pot Cheeseburger Soup with Rice
    Easy Marinated Mozzarella Pearls »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    hi, we're Michael and Mollie

    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

    More about us →

    Popular Recipes

    • Easy Hash Brown Patty Avocado "Toast"
    • Air Fryer Asparagus Fries with Lemon Dijon Aioli
    • Quick Sweet and Spicy Crispy Thai Brussels Sprouts
    • One-Pot Healthier Copycat Kraft Mac and Cheese

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    • Email us

    Copyright © 2022 The Hangry Economist