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.
It’s delicious it’s quick and it’s easy and I love it
So glad I found this recipe! Finally a foolproof way of cooking those pesky chicken breasts that dry out so easily! The coating did get a little burnt, but like Rachel below, it was still so juicy and delicious! Will just turn the heat down a little next time. This is sure to be a regular way of cooking a great tasting dinner in no time for me. Thanks Katerina!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
The recipe is a great addition, but the butter makes this fabulous! We love it!
Thank YOU! I’m very glad everyone enjoyed it! 🙂
I really enjoyed it! I’ve made it twice And my picky twin grandsons loved it! Thank you for a foolproof recipe for chicken breast! 😊
That’s great! I am very glad everyone enjoyed it! Thank YOU! 🙂
i cooked mine a little to hot but still turned out amazing! i like my grilled chicken to be a little acidic so i added a little redwine vinegar! very yum
I tried this and it ended up burnt on the outside and undercooked in the middle. But I realized I used olive oil instead of vegetable oil. Whoops.
Made last night to add to my pasta and it was a hit! Thank you
I recommend using either avacado or coconut oil for frying. Canola (rapeseed) and vegetable oils are already rancid when you buy them. Also seed oils are processed with high heat to get the oils out of the seeds. Again rancid oil. Rancid oil is not good for the body. It causes inflammation and overall bad health.
Thank you for this!! It’s my first time cooking chicken breast since I’ve been a vegetarian all my life and I just recently started eating meat. This recipe was perfect, it came out delicious! I added a few more spices for my taste and loved it 🙂
That’s great! I’m very glad you enjoyed it! Thank YOU! 😊
Turned out delicious. Seasoned mine a little heavier than pictured and created somewhat of a crust. Didn’t have dried Basil so used Italian Seasoning instead. Got raves from the family….
That’s wonderful! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
very flavorful and moist. put on rub and marinated in refrigerator for 2 hours
Thank YOU! I’m glad you enjoyed it! 🙂