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!
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
- Oil. Use something with a high smoke-point, like avocado oil. Avoid olive oil because it's more likely to burn.
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.
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.
Remove the chicken breasts from the pan and let them rest for at least 5 minutes before cutting.