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 cooked on the stove and bursting with flavor!

A fork spearing a piece of juicy chicken breast

Juicy 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. 😎

Cooked slices of chicken breast on a white plate

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.

Raw chicken breast seasoned and ready to cook

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.
  • Rest. When finished, transfer chicken breasts to a cutting board. Let rest for 5 minutes, then slice and serve. 

Cooked chicken breasts in the pan

Tips for Success

  • 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 Extras

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

A fork picking up a piece of cooked chicken breast

Serving Suggestions

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4.93 from 39 votes
Juicy Stove Top Chicken Breasts

Juicy Stove Top Chicken Breasts Recipe

9 9 9
WW Freestyle: 6
Prep Time5 mins
Cook Time15 mins
Resting Time5 mins
Total Time25 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


  • 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


  • Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.
  • Pat dry the chicken breasts with paper towels.
  • Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.
  • In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.
  • Season both sides of each chicken breast with the prepared seasoning; rub it all around.
  • Add 2 chicken breasts to the hot skillet.
  • Cook chicken breasts for 5 to 7 minutes without moving them around.
  • 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.
  • Remove chicken breasts from skillet; set aside and keep covered.
  • Repeat the same method with the remaining 2 chicken breasts.
  • When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.


  • 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.
  • 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.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: chicken breast recipes

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95 Responses
    1. Alan

      I used light olive oil, not extra virgin, but instead, the cheap stuff, and the breasts were fantastic – juicy and flavorful. Extra virgin oil has a lower burn point so it doesn’t work well for frying. And I cook on an electric stove so I have to dial the temp down to slightly below medium but they still come out with a beautiful color.

      Light olive oil and avocado oil are indeed a healthy alternative to vegetable and canola oil. They are not at all healthy and you won’t find them in my family’s kitchen either. I’ve tried this recipe many times and it always comes out beautifully. Last time I didn’t have basil and added a bit of dijon instead and everyone loved it. A nice twist with great flavor.

  1. Chaz DeSimone

    I barbeque all my chicken breasts because there’s no other way to get some flavor into them — until I searched for “stovetop chicken breasts” and found your recipe. (It’s 48 degrees and raining outside. I’m not that much of a die-hard pitmaster.)

    Although I had to substitute Italian seasoning for basil, and Hot Hungarian Paprika for sweet paprika, the chicken was better than anything I’ve barbequed! I followed your directions exactly, cooking in a cast-iron pan. It was tender, juicy, flavorful, and just blackened enough on the outside. I faked some potato pancakes (just leftover mashed potatoes fried in the same pan with some of the seasoned oil) and even grilled some sourdough bread in the same oil, to which I added more butter. What a delicious dinner! I’m going to replenish my basil and find some sweet paprika, so next time I can make your recipe precisely as you describe.

    Now, almost as a fun dessert, I enjoyed reading through your website, including your about page. I had to google Macedonia, and was intrigued that your/your husband’s heritage is so similar to mine. It appears Macedonia is influenced by several different regions, including Greece, Bulgaria, Albania and Serbia (correct me if I’m wrong). Same as my dad’s heritage: he came here from Sicily, which is not only a mixture of Italian, a little French, a little this and a little that, but even scoffed by “true Italians” as not really part of the Italian culture. Well, whether that’s accurate or not, we can cook far richer and tastier than those snobs in Rome and Milan! I was amused also that the pronunciation of your husband’s name is exactly what I was trying to find the other day to correctly say “tzatziki.”

    As an advertising creative director, I am extremely impressed with your superb writing style, Katarina. It’s conversational, witty, to the point, and fun. I was wondering how you could write so well in English when you live in Macadonia…until my next amusing surprise:

    You’re in Indiana! One of my favorite places, as I’ve visited my mother’s family a few times on their dairy farms. My mom grew up in Hammond, but she mentioned Crown Point a lot. While waitressing, she met my dad (who drove all the way from Chicago to eat at her diner — and always left a gigantic tip). She moved to Los Angeles, and he chased her. They eventually got married and I was born. I love Southern California, but I really cherish those visits to the down-to-earth people and beautiful farmland in Indiana. The last time I visited I went to the state fair. That was fun!

    I look forward to making more of your recipes, Katarina. Thanks for sharing your culinary talent, keeping the dishes simple, and making your blog so fun to read. Your photography is excellent, too.

    PS I have a monthly design project which always features “the fun & fabulous ampersand.” I’ll mention your blog in a future issue, when I design something around food again. The only one that mentions food right now is “Salt & Pepper” and talks about my dad and his salt-&-pepper hair. It’s at amperart.com/51-salt-pepper.

    Thanks again for my delicious dinner!

  2. Mir

    I now have this saved on my phone as my go-to chicken breast recipe! The seasoning is great, easy, and they come out very tender. Just a note – if anyone has issues with charring, I did make the mistake this time of forgetting to turn the pan down to medium-high for my stove. I have an electric stove top and I always have to lower the heat to “barely-above-medium” if a recipe calls for medium-high. Otherwise, they get overcooked. Just a heads up to anyone with an electric stove top. 🙂 The chicken did still turn out tender, even if one side was a little blackened!

  3. Paige Tucker

    I’m 41 and feel like I can finally cook a chicken breast right! Thanks so much! I used avocado oil instead and it still turned out juicy.

  4. Brandon

    Like some other commenters, the outside of the chicken overly blackened (ok, slightly burned) before I could get the internal temp to 165 degrees. But…. the inside was somehow still juicy. I ended up scraping off most of the burnt spices and just cutting the chicken up and putting it in a salad, so the crispy blackened parts wouldn’t dominate the flavor palette. And it actually worked. I mean… it still turned out well. I have an electric, glass-top stove, which can get too hot for recipes written for gas stoves (which is A LOT of recipes). So I’m gonna try this recipe again at medium heat, especially since it was still juicy and edible after the first try’s charring.

  5. Margie

    Great recipe. This is my great granddaughter favorite chicken dinner. I cut the chicken in bit size pieces which is great for her. Served with mash potatoes and green beans. Simple and kid friendly meal. Of course adult friendly too. : )

  6. gloria

    Excellent results! I added cumin with the other ingredients to half the pieces, and that was pretty good too! Thank you so much.

    (And forget the haters – they just want others to be as miserable as they are).

    1. Deanne L Foley

      I followed your directions to the tee and I had the best meal with chicken breasts, ever! The part where you tell us NOT to move the chicken around once it is in the pan was the most helpful tip. Because of your recipe I feel I will be able to adapt and use my stove top for so much more. Thank you for your time. I will be back.

  7. Andrea

    I’m following this recipe from now on. My chicken breasts were tender, juicy and a nice neutral flavor that will work equally well for Mexican or Italian dishes. I used a 12″ cast iron skillet and Italian seasoning (I didn’t have just dried basil).

  8. Hannah

    The BEST chicken recipe! I’ve had to cut back on butter and oil *sigh* but even with a little avocado oil and no other added oils, these turn out incredible! Thank you for this delicious recipe.

      1. Madelyn Holland

        As a college student trying to teach myself how to cook this was an easy recipe to try. My chicken breast turned out great never had a chicken breast be so moist. Thanks for the great recipe.

  9. Rebecca

    These are the best chicken breasts I’ve ever made–thank you for the amazing recipe!
    Question, would you recommend covering with a lid to reduce spatter?

  10. Jenny

    I have been doing a similar recipe for years. the only difference is I add McCormick Grill Mates Spicy Montreal Steak Seasoning -It adds a little spice, I actually add McCormick Grill Mates Spicy Montreal Steak Seasoning – to MANY of my dishes.I now use your recipe with the seasoning addition.

  11. Rachel

    So delicious and super easy. I don’t even really like chicken, but these were awesome. Soft and juicy. Perfection. Have already made three times since I discovered this recipe last week. Thanks so much for sharing!

  12. Linda

    This quite simply makes chicken taste as good as it can taste. Thank you for this. I keep a container of this spice blend on hand. My kids, husband and others have been blown away by this easy recipe. AND what’s even greater is that even after it’s stored in the fridge, it cold juicy and fabulous. I crave chicken breast for the first time in my life. THANK YOU

      1. Gwenyth

        Just jumping on the juicy chicken breast train here – this was magnificent! I am great at cooking chicken breasts if you really like dry chicken. My husband complimented the quality of it and I am so glad it worked so well! Definitely one we’ll be keeping and making again and again. I’d love to find more of your recipes too.

    1. Luann Rouff

      For better health, please don’t use vegetable oils, which are actually seed oils and very unhealthy. Try some animal fat instead. Your body and brain will thank you. 🥰

      1. Shelly

        Exactly! I don’t use any seed oils at all. Mainly cook with butter and coconut oil. Our family is the healthiest it’s ever been.

  13. Kimberley

    Glad you stayed on the “Egocentric” page long enough to write such a nasty comment. Posting on a blog,(meant for personal touches) is not ego related, but rather reflects on ones kind efforts for sharing styles, tastes and preferences. If your ego is too large to enjoy others kindness, please just turn the page.

      1. Jason

        Great recipe. This is the only way I cook chicken breast now…. Question for you though. Whenever I cook, I smoke out the house? What’s the cause – too hot? I think I’m following your instructions to the letter. I have noticed that the chicken cooks faster than your recommended time though.

        1. Katerina Petrovska

          For this recipe, I just season the chicken breasts right before I cook them, but you can definitely season them beforehand.

  14. Sheez

    I’m a new cooker and this was extremely helpful for me. I made a ton of grilled chicken yesterday and it all came out amazing. Thank you so much.

  15. Tony

    I have done a lot of cooking but this recipe was off somewhere. I burnt my chicken and dried it out. Medium high is too hot to cook these. Once I mixed my seasonings, the first oily chicken breast took all the seasonings. So I had to mix up more for the second breast. The third and fourth I just sprinkled the seasonings on it. 5 to 7 minutes is too long on medium high heat. I won’t be using this recipe again. I believe putting oil on the breast scorched it.

      1. Jina

        This is a good method. I do mine on a high quality stainless steel pan and use medium heat, and avocado oil which has a higher smoking point. Five min then flip, don’t forget to add butter! Yum. Turns out great every time – and not dry!

  16. Ashley

    I don’t know if i missed something? I cooked the chicken on medium heat for 5 minutes and the chicken was completely burnt..

    1. Katerina Petrovska

      Ugh, sorry that happened! ☹️ Couple things can cause that; did you use vegetable oil? Vegetable oil is key because it doesn’t burn as fast as olive oil. Also, was the chicken too thin? The chicken breasts should be about 1-inch thick. I have included some Notes within the recipe box (located at the bottom of the recipe) that might help with preparing the chicken breasts.

  17. Kylie

    Hello! I’m not sure if I have ever went back to a website/blog/recipe to leave a review before, but I absolutely had to today. I have been making chicken breasts for 10+ years and have made hundreds of Pinterest/blog recipes, and this recipe by far produced the juiciest skillet chicken breast ever. I just wanted to leave a note to say thank you and let others know how wonderful it really is. I work in EMS, and am used to a pretty bare bones kitchen. We try not to turn the oven too much because of superstition. I cooked one breast for myself and had all of the seasonings on hand. I used your exact cooking method, but didn’t measure the seasonings. As I mentioned, it resulted in a wonderfully moist chicken breast with great seasoning and great crunch on the outside. It’s not just the piece of chicken, bc I cooked a breast from the same package earlier today and basically did the opposite of all of your tips and it turned out rubbery and dry (I made that one with olive oil, chicken broth, too hot skillet, too thick chicken, crowded pan, etc). Once following your recipe with the second breast, world of difference! I paired the wonderful chicken breast with a simple sweet potato with butter and a side of sautéed squash that I seasoned with paprika and salt and cooked in some butter and veg oil. Thank you so much!

  18. KeriN

    I understand how you feel! I get so nervous every time I cook chicken. So scared it will either be undercooked or overcooked. The struggle is REAL!!

  19. Supriya Kutty

    My husband is a great time fan of chicken and he loves having chicken every Sunday, maybe this time I will try something different with using this weekend and try surprising him, thank you for sharing such great recipe with us.

  20. 007a

    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.

  21. Sophie Anderson

    I didn’t have all the ingredients but I had taco seasoning which had a few of them and then some.

  22. Brittany

    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

  23. Andrea

    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!

  24. Lynn

    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. Katerina Petrovska

      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

    2. Chaz DeSimone

      I just discovered Katerina’s blog today, and I feel like I have a new friend (in the kitchen, at least).

      Visiting a recipe blog is a lot like going to a restaurant. Personally, I enjoy a conversational maître d’ and decor that exudes the owner’s personality. That’s why I like Katerina’s blog. I even mentioned in another comment that reading about her lifestyle and family is like good after-dinner conversation — or a good dessert.

      If I wanted a recipe blog with “just the facts” I’d probably prefer a restaurant with four blank walls and a cold hard floor. The food served on paper plates, no less.

      But no, I like warmth and personality in a blog, just like a good meal.

    3. Tutta Casteli

      You’re a special kind of nastiness! I happen to love when a woman has a personality to go with their recipes, are you such a miserable lonely woman that seeing others happiness makes you bitter?
      Don’t worry I’m sure you can tweak the recipe for only 1 person (you yourself and you again) it’s probably why you’re alone and miserable because your jealousy stands in the way.
      And lastly – if you don’t have anything nice to say, say nothing at all

      1. Tutta Casteli

        My message was to Lynn not you Katerina I’m sorry I thought I hit reply on her comment lol
        Thank you for an amazing recipe I made it last night and my husband said I finally learned how to cook chicken lol I’ll be making this again!
        Thank you

  25. 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?


    1. Jeanette Duval

      When you crowd a pan while cooking any protein then you get too much liquid that sits in the bottom of the pan. This causes your protien, chicken in this case, to steam instead of beaing seared. It will result in rubbery chicken instead of juicy chicken and it will not develop that crispy caramalized outer layer of flavor. I hope this answers your question!

  26. 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 of Diethood
Hey There!
I'm Katerina, 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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