Juicy Stove Top Chicken Breasts Recipe
Mar 07, 2019, Updated May 09, 2024
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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!
Juicy Stove Top Chicken Breasts
My all time favorite stovetop chicken breast 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 how to cook chicken on the stove. Except for that one time when we covered the stove top method for Juicy Stove Top Chicken Thighs. 😎
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.
What You’ll Need
Before we begin to discuss how to cook chicken breast in a pan, gather the following pantry ingredients to create this delicious and quick chicken dinner.
- Vegetable oil or canola oil: Used for frying the chicken. You can use any high-smoke point cooking oil, including avocado oil.
- Boneless skinless chicken breasts: This stove top chicken recipe will not work with bone-in chicken as bone-in meat requires a longer cooking time to cook through properly.
- Cooking spray: Helps coat the chicken breasts evenly with oil for a perfect sear.
- Salt and black pepper: Simple seasonings to enhance the overall flavor.
- Garlic powder: Adds a robust flavor to the chicken. Avoid using fresh garlic as it tends to burn.
- Onion powder: Provides a subtle sweetness and additional flavor.
- Dried basil: Infuses the chicken with freshness.
- Smoked or sweet paprika: Contributes a smoky flavor and a nice color to the chicken.
- Unsalted butter: Adds richness and helps create a flavorful, golden-brown crust on the chicken.
How to Cook Chicken Breasts on the Stove
To achieve perfectly tender and juicy results every time, follow my easy step-by-step method below to make the best pan cooked chicken!
- 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, freshly ground black 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 to a golden brown, or until a meat thermometer registers the internal temperature of the chicken breast at 165˚F. 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.
Recipe 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. This includes avocado oil, too. Therefore, 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 the internal temperature reaches 165˚F.
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. Cooked chicken breast is ideal for meal prep, allowing you to easily add it to salads, grain bowls, and soups throughout the week.
- 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.
Serving Suggestions
- Instant Pot Creamy Brussel Sprouts
- Honey Garlic Butter Roasted Carrots
- Grilled Asparagus
- Radish and Cucumber Salad with Garlic Yogurt Dressing
More Chicken Recipes to Try
- Creamy Garlic Sauce Chicken
- Beer Can Chicken
- Cheesy Asparagus Stuffed Chicken
- Creamy Tuscan Chicken
- 12 Easy Chicken Dinner Ideas Your Family Will Love
ENJOY!
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Juicy Stove Top Chicken Breasts Recipe
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
- 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.
Video
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.
- Store completely cooled chicken breasts in an airtight container and keep in the fridge for up to 4 days.
Nutrition
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.
Love this recipe. These breasts are so tasty and juicy. Thanks!
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!
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???
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.
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!
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
Agreed, thank goodness we have the option to skip right to the recipe though.
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.
Thank you so much! I’m very happy you enjoy the blog!! 🙂
Wow
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
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
I’m very glad you and your husband enjoyed this recipe! Thank YOU! 😊
Thank you for your kind words, Tutta! ❤️ 🤗
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.
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!
Delicious looking piece of chicken.
I make this chicken breast all the time! Amazing flavor and so simple to make!
My favorite way to cook chicken breast! Yum!
Such a great chicken breast recipe! So juicy and tender. This is the perfect dinner recipe idea. Thank you for the recipe.
needed a new way to cook my chicken, thank you this was perfect!
These chicken breasts are so tasty!