Juicy Stove Top Chicken Breasts Recipe

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One of my favorite chicken breast recipes & the easiest way to make juicy chicken right on the stove top. These pan-seared chicken breasts are exploding with flavor!

Juicy Stove Top Chicken Breasts

EASY STOVE TOP CHICKEN BREASTS

My all time favorite stove top chicken breasts recipe is here!

Thanks to a simple method, the chicken breasts are never dry, always tender, and super tasty. After this recipe, you’ll see that chicken couldn’t be any easier to prepare for a quick and easy dinner idea. 

I have talked about Oven Baked Chicken Breasts and Easy Baked Chicken Breasts, but we have yet to discuss a stove top method. Except for that one time when we covered the method for Juicy Stove Top Chicken Thighs. 😎

Juicy Chicken Breasts

I think it’s safe to say that skinless, boneless chicken breasts are the most popular cut of poultry. Am I right? I think? They’re the most searched for ingredient on my website, that’s for sure, and that’s because people always want a new way to cook chicken. 

Thus, picture this: juicy, awesomely seasoned chicken breasts, pan seared in vegetable oil, and finished off with a tablespoon of butter. That’s it. That is all we’re doing.

Seasoned Chicken

HOW TO COOK CHICKEN BREASTS ON THE STOVE

  • Start with a simple seasoning on both sides of the chicken breasts; grease the chicken breasts with cooking spray or oil, then season with salt, fresh ground pepper, onion powder, garlic powder, paprika and dried basil. This dry mix of herbs and spices adds a wonderful zing and flavor to the chicken breasts.
  • In the meantime, heat up vegetable oil or canola oil in a large skillet. 
  • When oil is hot, add chicken breasts to the pan – cook two chicken breasts at a time because you don’t want to overcrowd your skillet. 
  • Cook chicken breasts for 5 to 7 minutes without moving them around.
  • Flip the chicken breasts over, add a tablespoon of butter to the skillet, and continue to cook for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
  • When finished, transfer chicken breasts to a cutting board; let rest for 5 minutes, then slice and serve. 

Stove Top Chicken in a Skillet

NOTES FOR THIS STOVE TOP CHICKEN BREASTS RECIPE

  • Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.
  • Why are we using vegetable oil and not our beloved olive oil, you ask? BECAUSE, vegetable-based oils have higher smoke points than olive oil. When frying, or pan searing, you need an oil that can withstand the heat.
  • Cook the chicken breasts over medium-high heat.
  • DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.
  • Chicken breasts are cooked through when internal temperature reaches 165F.

HOW TO STORE COOKED CHICKEN BREASTS

  • Store completely cooled chicken breasts in an airtight container and keep in the fridge for up to 4 days.

HOW TO FREEZE COOKED CHICKEN BREASTS

  • Wrap completely cooled chicken breasts with plastic wrap and add a layer of aluminum foil over the plastic wrap.
  • Place the wrapped chicken breasts in a freezer bag; seal the bag and place in the freezer. Keep in the freezer for up to 3 months.

Juicy Stove Top Chicken

WHAT SHOULD I SERVE WITH CHICKEN BREASTS?

MORE STOVE TOP CHICKEN BREASTS RECIPES TO TRY:

ENJOY!

TOOLS USED IN THIS RECIPE:

5 from 10 votes
Juicy Stove Top Chicken Breasts
Juicy Stove Top Chicken Breasts Recipe
Prep Time
5 mins
Cook Time
15 mins
Resting Time
5 mins
Total Time
25 mins
 

Tried and true method for preparing the most tender and juicy chicken breasts right on the stove top. 

Course: Dinner
Cuisine: American
Servings: 4 serves
Calories: 273 kcal
Ingredients
  • 3 tablespoons vegetable oil or canola oil, divided
  • 4 (1 pound total) boneless, skinless chicken breasts
  • cooking spray
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked or sweet paprika
  • 2 tablespoons unsalted butter, divided
Instructions
  1. Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.

  2. Pat dry the chicken breasts with paper towels.
  3. Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.
  4. In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.

  5. Season both sides of each chicken breast with the prepared seasoning; rub it all around.

  6. Add 2 chicken breasts to the hot skillet.

  7. Cook chicken breasts for 5 to 7 minutes without moving them around.
  8. Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.

  9. Remove chicken breasts from skillet; set aside and keep covered.

  10. Repeat the same method with the remaining 2 chicken breasts.
  11. When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.

Recipe Video

Recipe Notes

WW FREESTYLE POINTS: 6

 

RECIPE NOTES

  • Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet to pound the chicken to a smaller and even thickness BEFORE cooking.
  • If there's a chicken seasoning blend that you absolutely adore, go ahead and use that in place of the one I have given here.
  • Why are we using vegetable oil and not olive oil? Because, vegetable-based oils have higher smoke points than olive oil. When frying, or pan searing, you need an oil that can withstand the heat.
  • Cook the chicken breasts over medium-high heat. DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.

 

HOW TO STORE COOKED CHICKEN BREASTS

  • Store completely cooled chicken breasts in an airtight container and keep in the fridge for up to 4 days.
Nutrition Facts
Juicy Stove Top Chicken Breasts Recipe
Amount Per Serving (4 ounces)
Calories 273 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g60%
Cholesterol 87mg29%
Sodium 182mg8%
Potassium 419mg12%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 24g48%
Vitamin A 330IU7%
Vitamin C 1.3mg2%
Calcium 8mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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19 Responses
  1. This method alone makes plain, simple chicken breasts — a blank slate to be used on top of salads, rice dishes, and tacos. But you can season the breasts any way you like; make them spicy, or flavor them with fresh herbs.

  2. Brittany

    Omg!!!!!!!!!!!!
    The absolutely best chicken I’ve tasted. Truly restaurant quality. My whole family including myself are in Awe!! Thank you for sharing!! My life is forever changed

  3. Great tips! I don’t know why chicken breast intimidates me so much! I think its because I’ve had a lot of “dry” chicken in my past. LOL ! I will be trying this recipe out. Thank you!

  4. Can’t understand why”chefs” find it so incumbent to flag their personalities, rather than just giving the recipes right off the bat..

    Aren’t there more appropriate ways to assuage their egos???

    1. This is a personal recipe blog. I share my recipes and tid bits about me and who I am. Why does this bother you? There’s a “Jump to Recipe” button at the very top of every post. If you’re not interested to read about the recipes and me, just hit that button and it will scroll the page straight down to the recipe box.

      1. Sherry Wester

        No one has to read or even follow you. It is a choice here and personally, I enjoy reading all your tips, along with your personal blogs. Some people can be so rude. Thanks for creating your blog. I sincerely feel I have to apologize for others rudeness. Sad huh? Keep doing what you are doing. Great job!

        1. Tams

          I second that.
          Well said Sherry W. (&.. Lynn..??..why??)
          Sincerely sorry for the unnecessary jabs at your very thorough & wonderfully personable work here.
          Keep doing what you’re doing! Huge Hugs
          p.s. Thanks for the simple chicken recipe, sounds exactly like what I was looking for.. easy, quick & yummy!
          Also, appreciate the storage tips!! Thanks oxo

  5. Hannah

    Why does it matter if the chicken breasts are “crowded” in the pan or not? It’s not like they are moved except to be flipped. Does it have something to do with the cooking temperature?

    Thanks.

  6. Valentina

    Such a great chicken breast recipe! So juicy and tender. This is the perfect dinner recipe idea. Thank you for the recipe.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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