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.
Thank you for this wonderful recipe. It was delicious.
I am very glad you enjoyed it! Thank YOU! 🙂
What side do you put the down first??
I put down the smooth side, first.
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
I am very glad you and your family enjoyed it! Thank YOU! 🙂
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.
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
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. 🥰
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.
Lynn,
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.
Excellent flavor, easy recipe. Thank you!
Thank YOU! I am very glad you enjoyed it! 🙂
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.
How long do u season before cooking?
For this recipe, I just season the chicken breasts right before I cook them, but you can definitely season them beforehand.
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.
I am very glad you enjoyed it! Thank YOU! 🙂
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.
I used avocado oil and these came out perfectly! Such an easy go-to recipe. Thank you!
I am very happy you enjoyed it! Thank YOU! 🙂
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!
I don’t know if i missed something? I cooked the chicken on medium heat for 5 minutes and the chicken was completely burnt..
Hi!
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.
Chicken came out great… but cleaning up all the grease spatter was not fun.