Juicy Stove Top Chicken Breasts Recipe
Mar 07, 2019, Updated May 09, 2024
This post may contain affiliate links. Please read our disclosure policy.
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
- Cheesy Asparagus Stuffed Chicken
- Creamy Tuscan Chicken
- 12 Easy Chicken Dinner Ideas Your Family Will Love
ENJOY!
Pin this now to find it later
Pin It
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.
5 STARS!!! Made this recipe tonight – my teenager & tween BOTH said it’s the most delicious chicken I’ve ever made! This was super easy too I’m not known for my cooking skills. Thank you!! (I don’t know why it won’t let me click the 5th star?! It doesn’t realize how 5-star delicious this chicken is.)
That’s wonderful to hear! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
I just made this tonight and it turned out juicy and delicious. I cooked it in a cast iron skillet just a little higher than medium. I sliced the chicken, put it on pasta, and added olive oil and parmesan. My son added his piece to rice noodles, green onions, and a broth made from veggie broth, soy sauce, fish sauce, hot sesame oil, and sriracha. Both of our meals were delicious. I will definitely use this recipe again.
Medium high heat was way too hot, luckily I split my batches and was able to salvage half of my chicken at medium heat using the exact same directions.
Thank you for a great recipe. I’ve done this several times with different seasoning combos and keep coming back to the suggested using smoked hot paprika. Easy prep and a great alternative to chicken thighs.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Nothing special.
Not only was this a very easy recipe to follow, it required a minimal number of ingredients and it tasted great. My husband really liked it. I sliced the chicken after it rested and served it over a large green salad. My husband enjoyed the leftover chicken over rice for lunch the next day. I thought I might get two full meals based on the amount of chicken I cooked (1.6 pounds)…but like I said, my husband really liked it. Great for a weeknight dinner!
Oh, and my chicken is raw !! Cook on a lower heat to get the temperature and outside just right !! I thought I’d follow a guide, but I suppose I’m the fool for listening to an American.
Judging by the hundreds of comments before yours and all the 5-star ratings, I don’t think the problem is with the recipe, sir. With all due respect. 😊
Oh sweet girl there’s always going to be one out there!! Maybe Keith should leave the cooking to the girls or boys that learned from the girls😂?!?! Recipe sounds amazing I’m going to try it tonight. ♥️♥️
Right?! 😄 Thank you, Michelle! ❤️❤️
It was my first time cooking chicken breasts and I was shocked that I was able to cook it better than my mom did🤣 it was so juicy that juices were oozing out as I sliced the chicken in half. We have an electric stove which didnt have stove knobs so i did some research and found that medium high heat is equal to around 6 in an electric stove. 7 mins worked for me, but i think, as others have already mentioned, it depends on your stove. The breasts I had were thick as and being the perfectionist that I am, I used a rolling pin to flatten it down and make sure it is down to a little less than an inch.
Love the rub, very simple but delicious. Adjust measurements according to your taste which in my case meant more salt and less paprika. Perfect with salad. Honestly, this is so tasty i dont even need a dressing. Thank you so much!
Hmmmm, have you ever considered using your own judgment as to hen to take the chicken off the heat and consider it done? Have you read the sentence where it says: “cooking time will always depend on thickness “. So this time your chicken is completely raw, further down you have another review saying you almost burnt your chicken. Well, either you just like to be a jerk, or you are the worst cook ever, or you are a simply bored guy who has nothing better to do. How about contributing recipes and constructive feedback.
Your chicken was raw. Did you forget to turn the heat on? No way it should be raw, perhaps undercooked for your taste, but raw nope, don’t believe it.
Oh my! So only Non-American techniques quality? Tsk Tsk.
7 minutes at medium high is too long. I almost burnt my chicken. Please learn how to cook.
Are you here just to be rude or something? Very sad.
Why is this man so mad about his chicken😭
Because it didn’t cross the road to get to him🤪
😆
This recipe was absolutely delicious & the spices were perfect!
Served with roasted sweet potatoes & salad.
Thank you!
Great
Thank YOU! 🙂
Excellent taste, didn’t burn in a frying pan, like I expected. Best meal I’ve had on my camp stove yet! Easy format to read on a phone.
Much appreciated!
I’m glad to hear the meal tasted great and didn’t burn, especially on a camp stove. It’s also good to know the recipe was easy to read on your phone. Thank you! 🙂