Sometimes, after a long day, you just want dinner ready without fuss. That’s where pan-seared chicken breast strips come in—quick, straightforward, and flavorful. They’re the kind of meal that fits into your rhythm rather than interrupts it.
One evening, I remember juggling a few things at once—phone buzzing, a kid asking for snacks, and the clock ticking closer to dinnertime. I grabbed chicken breasts, sliced them up, and tossed them with simple seasonings. The sizzle in the pan was like a little promise of relief. While the aroma filled the kitchen, I finally managed to clear the clutter on the table and set up plates. The chicken came out golden, juicy, and just right—not perfect, because I left a few pieces in the pan a second too long, but still delicious enough to earn a few nods and a quiet, “Can we have this again?” from the family. That moment of calm, even if brief, made all the difference.
- Ready in about 20 minutes, making it a go-to for busy weeknights.
- Minimal seasoning highlights the natural chicken flavor without overwhelming it.
- Versatile enough to top salads, stuff wraps, or pair with a quick side.
- It’s simple—and that’s kind of the point.
If you’re worried about overcooking the chicken, just keep an eye on the edges; they’ll tell you when it’s time to flip. Also, the resting time makes a surprising difference in juiciness, so don’t skip that.
PrintPan-Seared Chicken Breast Strips
Quick and easy pan-seared chicken breast strips seasoned simply for a juicy and flavorful meal. Perfect for salads, wraps, or served with your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
Ingredients
2 large boneless, skinless chicken breasts (about 1 pound), cut into 1/2-inch wide strips
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the chicken breast strips in a medium bowl.
Add the garlic powder, paprika, salt, and black pepper to the chicken strips. Toss well to evenly coat all pieces.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken strips to the skillet in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary.
Cook the chicken strips for 4 to 5 minutes without moving them, allowing a golden crust to form.
Flip the chicken strips and cook for an additional 4 to 5 minutes, or until the chicken is cooked through and no longer pink inside (internal temperature should reach 165°F or 74°C).
Remove the chicken strips from the skillet and let rest for 2 minutes before serving.
Using just a skillet and some olive oil, this recipe doesn’t demand fancy tools—just a steady hand and a bit of attention. For serving, I usually toss these strips onto a bed of greens or slide them into a tortilla with some fresh veggies. Sometimes, I experiment by adding a splash of your favorite hot sauce or a sprinkle of fresh herbs at the end, though I haven’t tested all the combos yet. A quick note: if you try to cook all the strips at once, the pan gets crowded and they won’t brown properly—so cook in batches if you can.
Q: Can I use frozen chicken for this? A: Thawed works best to get that nice sear. Q: What if I don’t have paprika? A: Garlic powder and salt alone still do a good job. Q: How do I know when they’re done? A: The meat should be opaque, no pink inside, and just firm to the touch.
Give this a shot next time you want something quick but satisfying. You might find yourself reaching for chicken strips a little more often than you thought.