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 a stove top method. Except for that one time when we covered the 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.
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, 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.
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 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. 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!
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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.
This is a great recipe if you enjoy burnt chicken.
The 100+ 5-star reviews before you seem to disagree, but I appreciate your feedback!
This chicken is AMAZING. Cooked a little longer than what it says but it was worth it, added a bit of homemade aioli with it and it’s like the fancy restaurants
That sounds delicious! I’m glad it turned out so well for you. Thanks for sharing your twist with the aioli—it sounds like a perfect touch!
This was delicious and easy!
That’s awesome to hear! It’s always great when something tasty comes together without much fuss. Thank you! 🙂
I only cooked 2 breasts and had to triple the seasonings to my liking, but it was absolutely delicious. I rarely cook for myself and don’t usually feel confident in my cooking abilities, but this was so easy and rewarding.
Great to hear you enjoyed it after adjusting the seasonings! It’s awesome that you found it easy and felt good about your cooking. Thank YOU! 🙂
I had made this several times and my husband and I enjoyed it each time. Thank you for sharing and hope to see more!!!
I made this last night and it was delicious!!
Will definitely be trying more of your recipes!!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Turned out beautiful. Didn’t have time to take a pic but will definitely be using again.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
I used my Slap ya Mama for the seasoning but otherwise followed the recipe and they were juicy moist and delicious
These turned out great. I tried it almost exactly as listed (with maybe slight adjustments in the quantity of oil (less) and seasoning (added more) and everyone in our family loved it. I am always on the lookout for a chicken recipe that’s fast and easy and doesn’t leave the chicken dry and this did the trick wonderfully.
I made these tonight, juiciest chicken I have had in a long time 🙂